Appetizers / Soups / Salads

Pennsylvania Dutch Chicken Corn Soup is for Soup.

Pennsylvania Dutch Chicken Corn Soup takes 10 minutes to prepare.

Pennsylvania Dutch Chicken Corn Soup takes 360 minutes to cook.

Pennsylvania Dutch Chicken Corn Soup makes 8 servings.

The ingredients for Pennsylvania Dutch Chicken Corn Soup are:

3 lbs. chicken breasts (bone in, skin removed)
4 chicken boullion cubes
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped carrot
3 cups frozen corn
3 sprigs fresh parsley, chopped
1/2 tsp salt
1/2 tsp pepper

1 hard boiled egg
1 fresh egg
1/2 cup flour
1/4 cup milk

Here is how you make Pennsylvania Dutch Chicken Corn Soup:

Add everything to a crock pot with enough water to just cover ingredients. Cook on low 6 hours. Remove chicken, throw out bones and chop the meat. Return the meat to the pot and change heat to high.Mix 1/2 cup flour, 1/4 cup milk, and one large egg together, then drop by small spoonfuls into very hot soup. When rivels (small dumplings) are cooked they will float. Turn heat back to warm setting, then add 1 chopped hard boiled egg. Stir and serve hot.Number of Servings: 8Recipe submitted by SparkPeople user ROBYNWOLFE.

The nutritional information for Pennsylvania Dutch Chicken Corn Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 155.2

• Total Fat: 2.5 g
• Cholesterol: 68.9 mg
• Sodium: 721.6 mg
• Total Carbs: 23.9 g
• Dietary Fiber: 2.8 g
• Protein: 11.5 g