Steps to Make Pennsylvania Dutch Chicken Corn Soup

Short-Cut Pa Dutch Chicken Corn Soup

This recipe is a little out of the ordinary, but you can use the chicken stock and shredded chicken in many other kinds of.

Recipe Summary Short-Cut Pa Dutch Chicken Corn Soup

I had never had chicken corn soup until I moved to south central Pennsylvania. It is often found at local fairs and festivals and is now my favorite comfort food. This is a quick and easy version that shaves quite a bit of time and effort from the traditional method but tastes pretty close to the real thing.

Ingredients | Pennsylvania Dutch Chicken Corn Soup

2 (46 fluid ounce) cans chicken broth

1 (3 pound) whole rotisserie chicken - skinned, boned, and meat cut into bite-size pieces

1 (16 ounce) package frozen super-sweet white corn, thawed

1 packet dry chicken noodle soup mix

1 teaspoon chicken soup base (paste), or more to taste

1 (8 ounce) package kluski noodles

salt and ground black pepper to taste

Directions

Pour chicken broth into a large soup pot and place over medium heat. Add chicken and any accumulated juices from the chicken to the broth. Stir corn, dry soup mix, and chicken soup base into broth mixture. Simmer soup for 20 minutes. Add noodles to soup and simmer until tender, about 10 minutes. Season with salt and black pepper.

You may adjust the quantity of noodles depending on how thick you like your soup. If you can't find kluski noodles, wide egg noodles may be substituted, but they will be softer in the finished soup. Also, a chopped hard-boiled egg is often added, but the egg gets rubbery if frozen. I use a paste chicken base rather than bouillon for extra flavor.

Info | Pennsylvania Dutch Chicken Corn Soup

prep: 15 mins cook: 30 mins total: 45 mins Servings: 8 Yield: 8 servings

TAG : Short-Cut Pa Dutch Chicken Corn Soup

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