Get ready to savor the heartwarming tradition of Pennsylvania Dutch Chicken Corn Soup Recipe! This time-honored recipe combines tender chicken, sweet corn, and aromatic herbs in a soul-satisfying bowl of comfort. Each spoonful is a taste of history, where generations of culinary craftsmanship meet in perfect harmony. Dive into a bowl of pure nostalgia, where warmth and flavor come together to create an unforgettable culinary journey. It’s not just soup; it’s a delicious piece of Pennsylvania Dutch heritage, waiting to transport you to a simpler, more flavorful time with every savory slurp.
Nestled in the heart of Amish country, Pennsylvania Dutch Chicken Corn soup recipe has long been a culinary treasure that epitomizes comfort and community. This nourishing elixir is a tapestry of flavors, blending the heartiness of farm-fresh chicken with the sweet crunch of locally grown corn.
It’s not just a dish; it’s an experience—imbued with generations of craft and care, transporting you straight to a rustic kitchen in Lancaster County. Infused with simple yet aromatic ingredients like saffron and hard-boiled eggs, it is a testament to the rich cultural tapestry that makes up Pennsylvania Dutch cooking.
So, grab your spoon and prepare to delve into a bowlful of history, tradition, and flavor.
What Is Pennsylvania Dutch Chicken Corn Soup Recipe?
Pennsylvania Dutch Chicken Corn Soup is a cherished staple of Pennsylvania Dutch cuisine, originating from the Amish and Mennonite communities of Lancaster County.
This heartwarming soup combines tender chunks of chicken with the natural sweetness of fresh corn kernels. Aromatic saffron and hard-boiled eggs elevate the dish, adding layers of complexity and richness.
It’s more than a soup; it’s a comforting blend of local flavors and centuries-old culinary traditions, making it a timeless favorite for family gatherings and solitary moments of indulgence.
Can You Vary The Recipe With Other Ingredients?
- Keto Replace corn with diced zucchini or cauliflower to lower carb content. Use almond or coconut flour for the dumplings.
- Paleo Skip the flour and milk, using arrowroot or tapioca flour for thickening. Choose a dairy-free milk alternative if needed.
- Gluten-Free Use a gluten-free all-purpose flour for the dumplings. Make sure your spices are also gluten-free.
- Whole30 Omit corn and flour; focus on a rich chicken broth with added vegetables like turnips or sweet potatoes for texture.
- Vegetarian Use a hearty vegetable broth and substitute the chicken with tofu or tempeh. Omit the eggs or use an egg replacer for the dumplings.
- Vegan Follow the vegetarian guidelines, replace the milk with a plant-based alternative like almond or oat milk, and use egg substitutes for the dumplings.
Recipe Directions
- Cook Chicken Base: Combine chicken, water, onions, celery, salt, nutmeg, and pepper in a large pot. Boil and simmer for 2 hours. Refrigerate.
- Remove Fat: Skim fat from the chilled soup.
- Prepare Corn: Remove corn from cobs and add to soup. Simmer until tender.
- Hard-Boil Eggs: Boil two eggs, cool, peel, and chop.
- Add Chicken: Chop refrigerated chicken and add to the soup.
- Make Dumplings: Beat an egg, flour, and milk. Drop spoonfuls into hot soup and cook until they float.
- Final Touch: Add chopped boiled eggs and serve.
Variations, Add-Ons, And Toppings
Variations
- Spicy Twist: Add a dash of cayenne pepper or sliced jalapeños for some heat.
- Creamy Version: Stir in a bit of heavy cream for a richer, velvety texture.
Add-Ons
- Vegetables: Additional veggies like diced carrots or potatoes can make the soup heartier.
- Meat Options: Smoked sausage or turkey can be added for a different protein profile.
Toppings
- Fresh Herbs: A sprinkle of chopped parsley or chives can add color and freshness.
- Cheese: A handful of grated Parmesan or sharp cheddar can be added for extra depth.
- Croutons: Homemade croutons add a delightful crunch.
- Lemon Zest: Consider adding a sprinkle of lemon or lime zest for a zesty note before serving.
Can I Make Pennsylvania Dutch Chicken Corn Soup In A Slow Cooker Or Instant Pot?
Here are some simple tips to help you prepare the soup in a slow cooker and instant pot:
Slow Cooker
- Preparation: Prepare ingredients as usual and place them into the slow cooker.
- Cooking: Set the slow cooker low for 6-8 hours or high for 4-5 hours.
- Final Steps: About 30 minutes before serving, add corn and prepared dumplings, letting them cook until they float to the surface.
Instant Pot
- Saute Mode: Use the sauté function to soften onions and celery before adding the other ingredients.
- Pressure Cooking: Seal the lid and cook on high pressure for 25 minutes, followed by natural release.
- Add-ins: Add corn and dumplings after pressure release, and use the sauté function for cooking them until tender.
Can I Use Store Bought Broth, Or Should I Make My Own?
Store-Bought Broth
- Convenience: It’s quick and easy, saving you the time of making broth from scratch.
- Consistency: Commercial broths offer a uniform flavor, but read labels to avoid brands with high sodium or preservatives.
- Flavor: Opt for organic or high-quality brands offering richer, more authentic chicken flavor.
Homemade Broth
- Flavor Depth: Making your own allows for a customized, richer flavor profile.
- Control: You have complete control over the salt content and can avoid preservatives and additives.
- Waste Reduction: It’s a great way to use up chicken bones and vegetable scraps.
How To Serve ?
- Temperature: Serve the soup hot, ideally right after the dumplings have fully cooked and floated to the top.
- Presentation: Ladle generous servings into deep bowls to showcase the vibrant corn kernels, tender chicken, and fluffy dumplings.
- Garnish: A sprinkle of fresh parsley or chives adds color and an extra layer of flavor. A wedge of lemon on the side can offer a zesty kick.
- Accompaniments: Pair with a slice of crusty bread or a green salad for a complete meal.
- Individualization: Offer condiments like black pepper or a mild hot sauce so guests can adjust the seasoning to their liking.
Perfect Side Dishes
- Crusty Bread: A loaf of warm, crusty bread can soak up the flavorful broth.
- Green Salad: A light, leafy green salad with a simple vinaigrette balances the soup’s richness.
- Steamed Vegetables: Asparagus or green beans offer a nutritional boost without overwhelming the main dish.
- Cornbread: To continue the corn theme, serve with a slice of slightly sweet cornbread.
- Pickles or Olives: A small serving of pickles or olives can work wonders for a palate cleanser.
- Cheese Platter: A selection of mild cheeses can make the meal feel like a feast.
Storage And Make Ahead
- Make Ahead: Prepare the soup up to 2 days in advance, allowing flavors to meld for a richer taste.
- Storage: Cool the soup completely before transferring it to airtight containers. Store in the refrigerator for up to 3-4 days.
- Reheating: Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking and ensure even heating.
- Additions Fresh: Consider adding fresh ingredients like cooked chicken or corn kernels just before serving to maintain their texture and flavor.
- Garnish Fresh: Top with chopped parsley or green onions upon serving to enhance presentation and add freshness.
What Can We Do With Leftovers?
- Chicken Salad: Strain out some of the cooked chicken, mix it with mayo, and enjoy as a sandwich filler.
- Casserole: Incorporate leftovers into a baked casserole, adding extra vegetables and a cheesy topping.
- Stir-Fry: Use the chicken and corn in a quick stir-fry with fresh veggies and a soy-based sauce.
- Fritters: Turn dumplings and corn into fritters by mixing them with an egg and some flour, then pan-frying.
- Tacos: Use the tender chicken as a filling for tacos, adding lettuce, cheese, and salsa.
- Rice Bowl: Layer the leftover soup over rice for a hearty and quick meal.
- Flatbread: Use the chicken as a topping for a quick flatbread or pizza, adding cheese and herbs before baking.
TIPS
- Chicken Simmer: Simmer chicken with bones for a richer broth, then shred the meat for added flavor.
- Corn Sweetness: Use fresh corn when available, but frozen or canned corn works well too.
- Hearty Base: Add diced potatoes or carrots for extra heartiness and texture.
- Herbal Depth: Incorporate parsley, thyme, or sage for traditional Pennsylvania Dutch flavor.
- Simmer Slowly: Let the soup simmer gently to allow flavors to meld, creating a comforting, savory broth.
Pennsylvania Dutch Chicken Corn Soup Recipe – A Must Try Recipe
Course: Soup Recipe4
servings30
minutes40
minutes450
kcalDiscover the soul-warming comfort of Pennsylvania Dutch Chicken Corn Soup. This hearty dish melds tender chicken, fresh corn, and fluffy dumplings into a rich, flavorful broth—a must-try culinary tradition.
Ingredients
3 Pound 3 Whole Chickens, Cut Into Pieces
3 Quarts 3 Water
3 3 Onions, Minced
1 Cup 1 Chopped Celery
1/2 Tablespoons 1/2 Salt
1/4 Teaspoons 1/4 Ground Nutmeg
1/4 Teaspoons 1/4 Ground Black Pepper
10 10 Fresh Corn Ears
1 Cup 1 Sifted All-Purpose Flour
1/2 Cup 1/2 Milk
3 3 Eggs
Step-By-Step Directions
- Preparation Steps
Gather Ingredients: Assemble all ingredients for the recipe to ensure a smooth cooking process. - Cooking
Chicken Base: In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg, and pepper. Bring the mixture to a boil.
Simmer: Reduce heat and let the mixture simmer for about 2 hours. You might need to add water to keep the chicken submerged.
Refrigerate: Remove the chicken from the soup and refrigerate both until the fat solidifies on the surface of the soup. - Blending
Remove Fat: Remove the soup from the refrigerator and remove the solidified fat. You should have about 2 1/2 quarts remaining. - Cooking
Corn Preparation: Use a sharp knife to cut kernels and scrape them off the cob. Add this corn to the soup and bring to a boil again.
Simmer Corn: Lower the heat and simmer until the corn is tender, approximately 10 to 15 minutes. - Final Touches
Egg Preparation: Place two eggs in a small saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and let them stand for 10-12 minutes—cool, peel, and chop.
Chicken Addition: Chop the refrigerated chicken meat into bite-sized pieces and add it back into the soup.
Dumplings: Beat the remaining egg in a medium bowl until light in color. Add flour and milk, and beat until smooth. Drop partial spoonfuls of this batter into the hot soup and cook for 2-5 minutes, stirring constantly, until they float to the surface.
Egg Addition: Stir in the reserved, chopped cooked eggs. - Serving
Serve Hot: Dish the hot Pennsylvania Dutch Chicken Corn Soup in bowls. - Additional Options
Seasoning: Adjust salt and pepper to taste before serving.
Garnish: Optionally garnish with fresh herbs like parsley or chives. - EQUIPMENT LIST
- Large Pot
- Sharp Knives
- Cutting Board
- Strainer
- Measuring Cups & Spoons
- Mixing Bowls
- Ladle
- Small Saucepan
- Whisk
- Serving Bowls
- Thermometer
Notes
- Use organic, free-range chicken for better flavor and nutritional value.
- Fresh corn is key; avoid canned or frozen versions.
- You can blend some corn kernels before adding them for a thicker soup.
- Don’t rush the simmering process; the longer it cooks, the more flavorful it gets.
- Skim off any excess fat for a leaner soup.
- Vegan or vegetarian? Substitute chicken with tofu and use vegetable broth.
Nutrition Table
