“This recipe took a little deciphering, as the instructions mentioned adding eggs, but there were none mentioned in the ingredient list. That led me to an internet search where I found that this is a variation on a traditional Pennsylvania Dutch recipe. In the traditional recipe, this soup would be made with rivels, or small dumplings, instead of noodles. This recipe originally called for a bouillon cube to give the broth flavor, but I prefer to make my own stock..” – April Ferre
Chicken Corn Soup
- 3 1/2 Pound Stewing Chicken With Bone
- Water To Cover
- 1 1/2 Teaspoon Salt
- 1 1/2 Pint Corn
- 1/2 Cup Celery Chopped
- 1 Small Onion Chopped
- 1 Cup Carrots Sliced (optional)
- 1/2 Cup Green Beans
- 1 Cup Noodles Cooked
- 3 Hard-Boiled Eggs Chopped
- 1 Chicken Bouillon Cube Optional
- Cook chicken and salt with water till tender (for a more flavorful broth prepare as you would chicken stock with vegetables and herbs.)
- Separate chicken from broth and cut into small pieces. Add chicken bones back to stock and continue to simmer until broth is developed to your liking. Add more water as necessary.
- Strain out solids and add corn, celery, onion, carrots and green beans. Simmer for 20 minutes or until vegetables are nearly cooked.
- Add back chicken and simmer 5 more minutes. Add cooked noodles and eggs and serve very hot.
- If you did not prepare the broth as a stock, for extra flavor you can add a bouillon cube.