Pennsylvania Dutch Chicken Corn Soup

Recipe by Shiloh Brown
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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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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