Pennsylvania Dutch Chicken Corn Soup

Name: Pennsylvania Dutch Chicken Corn Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10-12 serving(s)
Ingredients: 10 -12 cups chicken stock; 3 chicken breasts, cut into serving pieces; 1 teaspoon salt; 1/8 teaspoon black pepper; 2 stalks celery, finely chopped; 1/2 small onion, finely chopped; 1 3/4 cups short wide egg noodles; 1 cup fresh corn kernels or 1 cup frozen corn kernels; 2 hard-boiled eggs, finely chopped; 1 1/2 tablespoons chopped fresh parsley

(1)

Recipe by Shiloh Brown

I am not sure where this recipe orginally came from but I received it from the real cook in the house! I added more corn and if you would like more or less chicken-depending on taste. Even I, NOT a cook, made this and it turned out GREAT!

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READY IN: 1hr 20mins

SERVES: 10-12

UNITS: US

INGREDIENTS

Nutrition

10 -12

cups chicken stock
3

chicken breasts, cut into serving pieces
1

teaspoon salt
¹⁄₈

teaspoon black pepper
2

stalks celery, finely chopped
¹⁄₂

small onion, finely chopped
1 ³⁄₄

cups short wide egg noodles
1

cup fresh corn kernels or 1 cup frozen corn kernels
2

hard-boiled eggs, finely chopped
1 ¹⁄₂

tablespoons chopped fresh parsley

DIRECTIONS

Bring to a boil in a soup pot: first 6 ingredients.
Skim the impurities from the surface.
Reduce the heat and simmer, covered, until the chicken is well cooked, about 1 hour (I used frozen breast that cooked in about 30 minutes).
Remove the chicken, shred the meat, and set aside.
(At this point you can remove the surface fat with a small ladle.) Bring the stock to a boil.
Stir in: Noodles and Corn.
Cook, stirring occasionally, until the noodles are tender but firm.
Stir in the shredded chicken along with: Eggs and parsley.
Ladle into warm bowls and serve with dinner rolls.

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