Pennsylvania Dutch Chicken Corn Soup

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READY IN: 1hr 18mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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