Pennsylvania Dutch Chicken Corn Soup
This Pennsylvania Dutch Chicken Corn Soup is a cozy, hearty soup made with tender chicken, fresh sweet corn, potatoes, and hard-boiled eggs. The corn cobs simmer right in the broth for extra flavor, making this a bowl of soup with plenty of old-fashioned comfort.
Servings: 8 people
Calories: 420kcal
Ingredients
Broth
- 1 whole chicken, about 4 to 5 pounds, or 2 ½ to 3 pounds bone-in chicken pieces
- 12 cups water
- 1 tablespoon Best Chicken Seasoning
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon black pepper
- 2 bay leaves
- 1 large onion, quartered
- 3 ribs celery, chopped, with leaves if possible
- 6 to 8 ears fresh sweet corn, kernels removed and reserved; cobs reserved for the broth
Soup
- Reserved fresh corn kernels
- 3 medium Yukon Gold potatoes, peeled, diced into small pieces (about 2 cups)
- 4 to 6 large hard-boiled eggs, whites chopped, yolks mashed
- Fresh parsley, chopped, for garnish
Instructions
- If using a whole chicken, remove it from the packaging and check the cavity for the giblets. Remove and discard them or save them for another use. Place the chicken in a large stockpot.
- Add the water, Best Chicken Seasoning, salt, pepper, bay leaves, onion, celery, and reserved corn cobs. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and gently simmer for 1 to 1 ½ hours, or until the chicken is tender and easily pulls away from the bone.
- Carefully remove the chicken from the pot and place it on a plate or cutting board to cool slightly. Remove and discard the onion, celery, bay leaves, and corn cobs. Strain the broth if needed to remove any small pieces, then return it to the pot.
- Once the chicken is cool enough to handle, remove the skin and bones. Shred or chop the chicken into bite-sized pieces.
- Bring the broth back to a gentle simmer. Add the reserved corn kernels and diced potatoes. Simmer for 10 to 15 minutes, or until the potatoes are tender.
- Return the shredded chicken to the pot. Add the chopped egg whites and mashed egg yolks. Stir gently to combine and simmer for about 5 minutes, or until everything is heated through.
- Ladle the soup into bowls and garnish with fresh parsley. Serve hot.
Nutrition
Serving: 1portion | Calories: 420kcal