Pennsylvania Dutch Style Chicken And Corn Soup
A hearty Pennsylvania Dutch chicken and corn soup with tender chicken, sweet corn, and savory vegetables, perfect for comforting family meals or cold days.
Ingredients
Instructions
- Cook the chicken in water slowly until tender, adding salt 30 minutes before it is done.
- Remove the chicken and strain the broth through a fine sieve.
- Take the meat from the bones and cut it into bite-sized pieces. Set aside.
- Add the corn to the broth.
- Add the chopped onion, chopped celery and leaves, and seasoning; cook for 5 minutes.
- Five minutes before serving, add the diced chicken, cooked eggs (if using), and rivels.
Tips & Substitutions
For a richer flavor, consider using homemade chicken broth instead of water. You can also substitute the corn with peas or other vegetables if desired. If you prefer a thicker soup, add some flour or cornstarch to the broth. Adjust the salt and pepper according to your taste preferences, and for a twist, try incorporating some herbs like thyme or parsley.
Serving Suggestions
Serve this Pennsylvania Dutch Style Chicken And Corn Soup with crusty bread or homemade biscuits for a hearty meal. A simple side salad or roasted vegetables would also complement the flavors nicely. For an extra touch, sprinkle some fresh herbs on top before serving. This soup pairs beautifully with Jo'S Chicken And Spaghetti for a comforting dinner spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also add a splash of water or broth if it thickens too much while sitting. For longer storage, consider freezing portions for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Pennsylvania Dutch Style Chicken And Corn Soup contains roughly 1263 calories, with 22g protein, 244g carbohydrates, and 27g fat. It is an excellent source of calcium (47% of the Daily Value), protein (43% of the Daily Value), and dietary fiber (42% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1909mg per serving (83% 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 recipe?
Absolutely! Leftover roasted or rotisserie chicken works perfectly in this soup. Just skip the initial cooking step and add the shredded chicken directly to the broth along with the corn and vegetables. This can save time and still yield a delicious result.
What can I use instead of corn?
If you don't have corn on hand, you can substitute with peas, diced carrots, or any other vegetable you prefer. Just keep in mind that cooking times may vary slightly depending on the vegetable used, so adjust accordingly.
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 extra vegetables like bell peppers or zucchini to enhance the flavor and texture, making it a delightful option for those following a plant-based diet.
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).