Pennsylvania Dutch Chicken Corn Soup
It's a delicious Pennsylvania Dutch Chicken Corn Soup that's a hearty and delicious, thick and creamy soup that does the body good. Serve with Saltine Crackers, a Grilled Cheese Sandwich, or a nice Cold Cut Deli Sandwich for a perfect meal.
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Equipment
- 1 Knife
- 1 Cutting Board
- 1 Dutch Oven
Ingredients
- 12 cups water
- 1 med yellow onion chopped
- 2 celery ribs chopped
- 1 cup carrot shredded
- 2 lbs chicken breast cubed
- 3 chicken bouillon cubes
- ¼ tsp black pepper
- 2 cups egg noodles uncooked
- 2 cans cream-style corn 14¾ ounces cans
- ¼ cup unsalted butter
Instructions
- Place the water, onion, celery, carrots, chicken, bouillon cubes, and pepper in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered until chicken is no longer pink and vegetables are tender about 30 minutes.1 med yellow onion, 2 celery ribs, 1 cup carrot, 2 lbs chicken breast, 3 chicken bouillon cubes, ¼ tsp black pepper, 12 cups water
- Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.2 cans cream-style corn, ¼ cup unsalted butter, 2 cups egg noodles
Notes
Storage: Chicken corn soup will last 3-4 days in airtight containers in the refrigerator. You can also freeze it in freezer-safe bags or containers for up to 6 months.
Reheat: To reheat the frozen chicken corn soup, simply allow it to thaw in the fridge overnight, then reheat until piping hot throughout.