Ingredients

2 whole chickens , cut into pieces
3 quarts water
3 onions , minced
1 cup chopped celery
2 1/2 tablespoons salt
1 1/4 teaspoons ground nutmeg
1/4 teaspoon ground black pepper
10 ears fresh corn
3 eggs
1 cup sifted all-purpose flour
1/2 cup milk
Pennsylvania Dutch Chicken Corn Soup is a traditional dish that has been enjoyed by families for generations in Pennsylvania Dutch country. This soup combines chicken, celery, and fresh corn in a hearty broth that is flavored with nutmeg. This dish is perfect for cold winter days and is especially ideal for a wholesome family meal. Originally created for the unpretentious homes of the Pennsylvania Dutch, it has become a staple for many soup lovers across the United States.

Instructions

1.In a large pot, bring the water, chicken, onions, celery, 2 tablespoons of salt, 1 teaspoon of nutmeg, and black pepper to a boil.
2.Reduce the heat to low and let it simmer for 1 hour until the chicken is cooked.
3.Remove the chicken from the soup and let it cool before discarding the skin and bones, and cutting the meat into small pieces.
4.Cut the corn kernels from the cobs and scrape the cobs to extract the juice.
5.In a large mixing bowl, beat the eggs and add flour, milk, remaining salt and nutmeg. Mix well.
6.Add the corn kernels and juice to the soup and bring to a boil.
7.Gradually pour and stir in the egg mixture and cook for another 10 minutes.

PROS

This soup is hearty, delicious, and filling.

The combination of chicken and corn creates a unique flavor that is loved by many.

It can be kept in the refrigerator or frozen for future meals.

CONS

The chicken must be cooked separately before being added to the soup, which can take time.

There are quite a few ingredients involved which can be difficult to find at times.

HEALTH & BENEFITS

This soup contains plenty of protein and vitamins, including vitamin A, B6, C, and K.
It is also low in saturated fat and calories, making it a healthy choice for those looking to lose weight.

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