This easy to make soup has big flavors and is a great way to use corn on the cob, or just frozen corn if you need to. "Dumplings" mean different things in different areas of the world. I love the frozen egg noodles you buy that are kind of fat - they are really closer to Pennsylvania Dutch "dumplings" than not - while in some areas a "dumpling" is a cloud of dough cooked on top of the soup. You could probably do ANY kind of noodle, but in this case, we're talking about the frozen dumpling/egg noodle kind.
Pennsylvania Dutch Chicken Corn Soup Recipe
Chef: Carrie H.
Recipe type: Soup/Stew
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
- 1 16-oz Bag Frozen Corn, Thawed (or use 2 cups of fresh corn removed from the cob)
- 8 Cups Chicken Stock (or you can use broth if you need to - make sure you taste before you salt)
- 1 Tbsp. Unsalted Butter
- 1 Medium Onion, Chopped
- 2 Medium Carrots, Chopped
- 2 Rib Celery, chopped
- 2 Cloves Garlic, minced
- 12 oz. Boneless Skinless Chicken Breasts (about 2) uncooked & cut into ½ inch chunks.
- 2 Cups Frozen Egg Noodles or Dumplings
Instructions
- In your blender, combine 2 cups stock and 2 cups corn and puree until completely smooth. Set aside
- In your Dutch Oven, melt the butter and saute the onion, carrots, garlic celery, remaining corn and just a tiny bit of salt until the onions are translucent, but not brown.
- Add the remaining broth, Chicken, Noodles, and pureed corn mixture and bring it to a boil.
- Reduce to a simmer and cover, cooking until the noodles are cooked through and the chicken is done, about 10-12 minutes.
- Taste, season, serve, enjoy!
