Pennsylvania Dutch Chicken Corn Soup
- Ready In:
- 1hr 18mins
- Ingredients:
- 11
- Serves:
-
8
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
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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