Soup

PENNSYLVANIA DUTCH CHICKEN CORN SOUP is for Soup.

PENNSYLVANIA DUTCH CHICKEN CORN SOUP takes 15 minutes to prepare.

PENNSYLVANIA DUTCH CHICKEN CORN SOUP takes 150 minutes to cook.

PENNSYLVANIA DUTCH CHICKEN CORN SOUP makes 6 servings.

The ingredients for PENNSYLVANIA DUTCH CHICKEN CORN SOUP are:

1 (3 1/2 lb.) chicken or 3 1/2 lb. chicken parts
3 qt. water
1 lg. onion, diced fine
2 stalks celery, diced
1 tsp. ground white pepper
1 tbsp. salt
1/2 tsp. celery seed
2 1/2 c. whole kernel corn (yellow or white)
2 c. cream corn
1/2 can condensed cream of celery soup

Here is how you make PENNSYLVANIA DUTCH CHICKEN CORN SOUP:

In a large pot, place chicken, water, onion, celery, white pepper, salt and celery seed. Bring to a boil, then lower heat and cook for 2 hours. (If you prefer using a pressure cooker, cook for 30 minutes after steam begins to rise.)Once cooked, remove the chicken from the pot. Pick all the meat from the chicken discarding the skin, bones, grizzle and any excess fat. Dice the chicken meat and return it to the pot. Add the kernel corn, cream corn and condensed celery soup to the pot.Serving Size: 6 SERVINGSNumber of Servings: 6Recipe submitted by SparkPeople user KATHRYNMINGRAM.

The nutritional information for PENNSYLVANIA DUTCH CHICKEN CORN SOUP is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 544.1

• Total Fat: 13.4 g
• Cholesterol: 201.6 mg
• Sodium: 1,872.1 mg
• Total Carbs: 27.8 g
• Dietary Fiber: 3.7 g
• Protein: 75.8 g