Thursday, April 16, 2015

Pennsylvania Dutch Chicken Corn Soup

From: Joy of Cooking: All About Soups and Stews

6 cups water, or 3 cups water and 3 cups chicken stock
1 1/2 - 2 lbs chicken parts, cut into serving pieces
1 tsp salt
1/8 tsp ground black pepper
1 3/4 cups short, wide egg noodles
1 cup fresh or frozen corn kernels
1 hard-boiled egg, chopped
1 1/2 Tbsp chopped fresh parsley

Bring the water, chicken, salt and pepper to a boil in a soup pot. Skim the impurities from the surface. Reduce the heat and simmer, covered, until the chicken is well cooked, about an hour. Remove the chicken, discard the skin and bones, shred the meat, and set aside. Bring the stock to a boil. Stir in the egg noodles and corn. Cook, stirring occasionally, until the noodles are tender but firm. Stir in the shredded chicken along with the chopped egg and parsley. Ladle into warmed bowls. 

Thumbs up! This was a great, hearty, filling soup. I have made this a couple of times now and it is always a big hit! 

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