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| AUTHENTIC PA DUTCH CHICKEN CORN SOUP | |
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This is a family and customer favorite.. and this is the real thing.. I was raised on PA Dutch food and this is how all my older relatives and family friends made theirs.. Some add onion.. I don't. 1 (3 lb.) whole chicken 1 tsp. salt 1/2 tsp. pepper 4 potatoes 2 (1 lb. ea.) bags frozen corn (I use white and yellow) 3 stalks celery, chopped with leaves 2 tbsp. parsley 4-6 hard boiled eggs Slowly cook a whole chicken seasoned with salt and pepper. Cool slightly and pick meat from the bones, you can reserve the breast meat to make chicken salad.. put meat back into the broth. Add 4 average size potatoes peeled and cubed, 2 pounds of frozen corn.. I like to use one white and one yellow. About a cup of chopped celery with lots of leaves.. that's where the flavor is. Simmer until potatoes are done. Add chopped 4-6 hard boiled eggs.. depending on taste. Serve with saltine crackers crumbled on top if desired. Submitted by: Tina "The Pie Lady" | |
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