Pennsylvania Dutch Chicken Corn Soup

Name: Pennsylvania Dutch Chicken Corn Soup
Prep time: 30 min
Cook time: 48 min
Total time: 1 h 18 min
Yield: 8 serving(s)
Ingredients: 1 tablespoon butter; 1 medium onion, diced; 1 celery rib, sliced; 4 cups corn kernels; 10 cups chicken broth; 1 1/2 cups diced chicken; 1 cup flour; 1 egg; 1/2 teaspoon water; salt; pepper

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Recipe by ratherbeswimmin

In 'The Everything Soup, Stew, and Chili Cookbook'; *Rivels--part dumpling, part free-form pasta

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READY IN: 1hr 18mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon butter
1

medium onion, diced
1

celery rib, sliced
4

cups corn kernels
10

cups chicken broth
1 ¹⁄₂

cups diced chicken
1

cup flour
1

egg
¹⁄₂

teaspoon water
salt
pepper

DIRECTIONS

In a big soup pot, melt butter over med-high heat; add in onion and celery; saute 3 minutes.
Add in corn; continue to cook, stirring, 5 minutes.
Add in broth; decrease heat to medium and simmer 30 minutes; stir chicken pieces into broth.
Bring soup to a boil over high heat.
Pour flour into a bowl.
Beat egg and water together; add to flour, stirring into a thin paste.
With a fork or medium-gauge sieve, drizzle flour mixture into boiling soup.
Decrease heat to medium; stir gently; cook 10 minutes longer.
Season with salt and pepper to taste.

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