PA Dutch Chicken Corn Soup
Your family will gobble this up! It is a staple here in Central PA. I feel bad for those who don't know of it! There are lots of good chicken corn soups out there (I love them all), but my friends have given me the top honors on mine. You can't go wrong on making this, honestly. Use your own judgement in taste, and I always get extra chicken broth & bouillon on hand, just in case I need to enhance flavors. You can skip the rivels or add some thin noodles in their place. A lot of this is up to your own tastebuds & the chickens you use. Enjoy!
- fryer chickens (or one large roaster)
- 2 large
- cans chicken broth
- chicken bouillon cubes
- 2 pinch
- saffron and nutmeg (each)
- 4 can(s)
- corn (yellow, white or mix)
- stalks celery, including leaves
- 1 large
- 3 tsp
- fresh parsley, chopped
- whole carrots, unpeeled & not cut
- salt & pepper
- hard-boiled eggs
- 1 c
- 1/2 c
- egg, beaten
1Boil chickens, celery stalks, carrots, and onion, some kosher salt & pepper in stockpot with enough water to cover both. I add about 1 tsp of curry & some chicken bouillon @ this point, too, because I like a hearty broth.
2When chicken is cooked, remove chicken & refrigerate separately. Let broth cool down a bit to room temperature. Discard celery & onion. Refrigerate broth overnight.
3Next day, skim fat from top of broth. Heat broth over medium heat & add chicken bouillon and cans of chicken broth. Heat to almost a boil.
4Remove skin & bones from chickens & pick off meat in large chunks. Add chicken to the broth. Add a few pinches of saffron and nutmeg (optional). I also like to add some Hungarian paprika, dill, a bay leaf, a dash of onion powder, a dash of garlic powder, & a little celery seed.
5Add cans of corn. I drain all the cans of corn but one & add the corn juice to the soup. (NOTE: Most people use fresh corn on the cob or frozen corn for their chick corn soup. I prefer the cans, just because I think it's better flavor.)
6Add more salt & pepper to taste. Let cook for about an hour and check taste again. This normally is where I will add more H20 if necessary, more chicken bouillon, salt, etc.
7Add hard-boiled eggs, cut up in bite-sized pieces (yolk & whites). Continue cooking & add some fresh parsley snipped in small flakes.
8Once you are happy w/ the flavor, bring to a low boil & begin to prepare the rivels. My favorite part of chicken corn soup!!!
9Mix the flour, beaten egg, and milk well. I add a few teaspoons of the broth, too, just for flavor. Once it is very well blended, drop by very teeny balls into the soup. (Make sure broth is boiling). I take a fork & just let the rival batter fall off. They are not supposed to be pretty, so don't worry about rolling them or making them uniform! They will be a mishmosh of yumminess. Don't make the mistake of getting lazy & making the rivals too large or they won't cook well. You can add some broken thin noodles instead if you want to skip this step.
10Continue stirring over boil for about 10/15 mins. The rivels should have a dough texture. I taste again, add more salt & pepper as needed, and another chicken bouillon, if necessary. Add fresh chopped parsley, stir & serve.
11ENJOY!!! This is everyone's favorite soup in Central PA!