Pennsylvania Dutch Chicken-Corn Soup

Perfect for cold winter days.

Pennsylvania Dutch Chicken-Corn Soup


4 pounds stewing chicken (cut up)
1 medium onion, chopped
1 cup celery, chopped including leaves
1 cup all-purpose flour
10 cups water
1/4 cup fresh parsley, chopped
2 cups fresh or frozen corn
2 hard boiled eggs, sliced
1 egg beaten with 1/4 cup milk
Salt and pepper to taste 

Simmer chicken in boiling water until tender, remove chicken and strain the stock.  Return stock to pot, add onions, celery,and corn. Remove chicken from bone and cube then add to soup.  Simmer until vegetables are tender.  Just before serving, add hard boiled eggs, salt and pepper.  Mix flour with egg and milk mixture, rub mixture with a fork until it crumbles. Drop crumbles into the soup.  Cook covered over low heat about 10 minutes,without stirring. Serve immediately.

Serves 6.

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