Best Pennsylvania Dutch Chicken Corn Soup
Description
This is the best Pennsylvania Dutch chicken corn soup recipe, featuring tiny dumplings made from scratch with fresh chicken stock, celery, corn, and eggs.
Ingredients
•
3 quarts water
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2 (3 pound) whole chickens, cut into pieces
•
3 onions, minced
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1 cup chopped celery
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2 1/2 tablespoons salt
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1 1/4 teaspoons ground nutmeg
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1/4 teaspoon ground black pepper
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10 ears fresh corn, kernels cut from cob
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3 eggs, divided
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1 cup sifted all-purpose flour
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1/2 cup milk
Directions
1
Bring water, chicken, onions, celery, salt, nutmeg, and pepper to a boil in a large stockpot over medium heat. Reduce heat and simmer, adding water if needed, until chicken is very tender, about 2 hours.
2
Transfer chicken to a deep dish. Pour soup into a large jug or bowl. Cover and refrigerate chicken and soup for 6 to 8 hours.
3
Remove and discard the layer of fat that has solidified on the surface of soup. Pour soup into a large pot over medium heat; stir in corn and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
4
Meanwhile, place 2 eggs in a small saucepan and cover with cold water. Bring to a boil: remove from heat. Cover. Let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and chop.
5
Chop chilled chicken meat into small chunks; stir into soup.
6
Beat remaining 1 egg in a medium bowl until light in color. Beat in flour and milk until smooth. Drop pea-sized lumps of rivel dough into the soup, a few at a time, to make small dumplings. Cook, stirring constantly, until dumplings hold their shape and float to the surface, 2 to 5 minutes. Stir in chopped egg.