Great-Great Grandma Collins Pennsylvania Dutch Chicken Corn Soup
By belulu
This old Dutch soup has been passed down through many generations and although there was never a true recipe we all learned to make from watching our mother.
- 12
- Easy
- 20 mins
- 70 mins
- Average budget
Ingredients
- 1 whole small chicken cleaned and washed out
- 2 carrots peeled and sliced
- 2 stalks celery with leaves sliced thinly
- 1 small onion peeled and diced
- 1 16 oz. bag frozen corn or fresh
- 2 hard boiled eggs chopped
- 1 TBS parsley
- 1 c. flour
- 1 egg
- 1-2 TBS milk
Preparation
Step 1
In large stockpot please chicken, carrots, celery and onions and cover with water. Bring to rolling boil with lid partially on and cook for 1 hour. Remove chicken and cool enough to remove meat from bones. Discard skin.
Step 2
To broth, add corn, parsley, eggs and cut up chicken meat. In small bowl mix flour, egg and 1/2 tsp. salt and approximately 1 TBS milk to make a crumbly but moist mixture. Bring broth back to a rolling boil and take 1/2 teaspoonful at a time of mixture, roll lightly between fingers to about 1" long and drop into broth until all mixture has been used. On a low boil, cook 20 minutes. These are called rivels which is dutch for dumplings and they just slightly help to thicken broth.