Pa Dutch Style Chicken Corn Soup
A hearty Pennsylvania Dutch-style chicken corn soup filled with tender chicken, sweet corn, and flavorful herbs, perfect for comforting family meals or gatherings.
Ingredients
Instructions
- Fill a large soup pot with enough water to cover the chicken and bring to a boil.
- Cook the chicken until it comes off the bones and is fully cooked.
- Remove the chicken from the pot and set aside to cool slightly.
- Add chopped onions, carrots, celery, and potatoes to the pot.
- Season with garlic, salt, pepper, parsley, basil, thyme, and sage.
- Pick the chicken off the bones and discard bones and skin.
- Return the shredded chicken to the pot.
- When vegetables are soft, add the canned corn (both whole and cream).
- Cook the soup for another hour to develop flavors.
- In a small bowl, mix eggs and gradually add flour until the mixture is crusty, not doughy.
- Break off small pieces of the dough and drop them into the simmering soup.
- Cook for about 30 minutes until the dough pieces are cooked through and the soup is ready to serve.
Tips & Substitutions
For added depth of flavor, consider roasting the chicken beforehand. If you don’t have fresh herbs, dried herbs can be used, but reduce the amounts by half. For a creamier texture, you can add a splash of cream or milk. Additionally, if you prefer a thicker soup, increase the flour in the egg mixture.
Serving Suggestions
Serve the soup warm, garnished with fresh parsley for a pop of color. It pairs beautifully with crusty bread or a side salad for a complete meal. For a heartier dish, consider serving it alongside Old Fashioned Dressing, which complements the flavors nicely.
Storage & Reheating
Allow the soup to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. To reheat, warm on the stove over medium heat, stirring occasionally, until heated through. You may need to add a splash of water or broth to loosen the soup as it thickens over time.
Nutrition & Diet Analysis (per serving)
Each serving of Pa Dutch Style Chicken Corn Soup contains roughly 537 calories, with 14g protein, 85g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (93% of the Daily Value), protein (28% of the Daily Value), and iron (27% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 905mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover chicken for this soup?
Absolutely! Using leftover roasted or rotisserie chicken can save time and still yield a delicious soup. Just ensure to shred the chicken into bite-sized pieces and add it towards the end of cooking to warm through without overcooking.
What can I substitute for corn in this recipe?
If you prefer to avoid corn, you can substitute it with diced zucchini or chopped green beans to maintain the texture and heartiness of the soup. Just be sure to adjust cooking times for these vegetables as they may cook faster than corn.
Is it possible to make this soup vegetarian?
Yes, you can make a vegetarian version by omitting the chicken and using vegetable broth instead of water. Add more vegetables like mushrooms or bell peppers for flavor and texture. You can also incorporate beans for protein.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).