Monday, January 21, 2013

Pennsylvania Dutch Chicken Corn Soup

Or, as I like to call it, my Semi-Homemade Pennsylvania Dutch Chicken Corn Soup, but that title might be a tad long, don't ya think?  I love this soup.  I have adapted it over the years to become my very own recipe, complete with rivels (those dumpling things) and hard-boiled eggs.  It's easy and will not take you all day, although it tastes like the real deal.  And it only gets better as it sits.


We end up eating this for lunch and maybe dinner again for the next 2 or 3 days.  And it gets thicker, and even more flavorful as it sits.  You could also freeze half of it if you don't feel like eating it over and over again.  We just love it that much!  My 1-year old gobbles it up.  I just use a slotted spoon to drain the broth and he eats the chicken, corn, eggs and rivels with his hands!


   This recipe calls for 3 quarts of liquid.  I have done it many times with 3 quarts of chicken stock, but also with 1/2 stock and 1/2 water.  I don't think it makes a difference...you may just have to season it a bit more at the end if you use water and stock. 


Pennsylvania Dutch Chicken Corn Soup

1 large boneless, skinless chicken breast
3 quarts of reduced sodium chicken broth (or 1/2 water, 1/2 stock)
1 tablespoon salt
1 teaspoon pepper
1/2 teaspoon celery seed
2 cans whole kernel corn (drained)
1 can cream corn
3 large hard-boiled eggs, peeled and chopped

Rivels 
1 egg
1 cup flour
1/2 cup milk

In a large pot, place chicken breast, broth, salt, pepper and celery seed.  Bring to a boil and continue to simmer until chicken is cooked through, 20-25 minutes.  Meanwhile, make the rivels by combining the egg, flour and milk in a small bowl and stirring until combined.  Set bowl aside.  

When chicken is cooked through, remove, shred and return to pot.  Add the kernel corn, creamed corn and chopped egg.  Bring everything back up to a low simmer and start dropping the rivel batter into the soup.  Using 2 spoons, scoop about a teaspoon of the batter onto one spoon, then use the other spoon to scrape it off into the soup.  DO NOT do any bigger than a teaspoon because they grow!  They will start to float when they are done.  Simmer for another 5-10 minutes to combine all the flavors.  

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2 comments:

  1. One of our very favorite soups! Great recipe. Thanks for sharing.

    ReplyDelete
    Replies
    1. I'm so glad you liked it! It's definitely one of our favorites as well. And thank you for telling me, I really appreciate it! :)

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