Pennsylvania Dutch Chicken Corn Noodle Soup
Warm your soul with a hearty bowl of Pennsylvania Dutch Chicken Corn Noodle Soup, a comforting classic that brings the flavors of Amish country straight to your table. This traditional soup features tender shredded chicken, sweet bursts of corn, and soft egg noodles, all simmered in a rich, savory homemade broth. Fresh parsley adds a bright pop of flavor, while optional hard-boiled eggs lend an extra touch of authenticity to this beloved regional dish. Perfect for chilly evenings, this one-pot wonder is both nourishing and satisfying, offering a delightful combination of textures and wholesome ingredients. Serve it alongside crusty bread for a complete meal that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 1 whole chicken
- 12 cups water
- 1 onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 ears of corn or 2 cups of canned or frozen corn kernels
- 8 ounces egg noodles
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 hard-boiled eggs, chopped (optional)
Instructions
Place the whole chicken in a large stockpot and cover it with 12 cups of water.
Add the chopped onion, sliced carrots, and sliced celery to the stockpot.
Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for about 1 hour or until the chicken is fully cooked and tender.
Remove the chicken from the pot and set it aside to cool. Strain the broth to remove any solids, returning the strained broth to the stockpot.
If using fresh corn, cut the kernels off the cob. Add the corn (fresh, canned, or frozen) to the broth.
Cook the egg noodles in the broth for about 8-10 minutes or until tender.
While the noodles cook, shred the chicken into bite-sized pieces, discarding the skin and bones.
Return the shredded chicken to the pot with the noodles and corn.
Add salt and black pepper to the soup. Stir in the chopped parsley for freshness.
If desired, add chopped hard-boiled eggs to the soup for a traditional touch.
Cook for an additional 5 minutes, then taste and adjust seasoning as needed.
Ladle the soup into bowls and serve hot. Enjoy!
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 543 mg | 181% | |
| Sodium | 3198 mg | 139% | |
| Total Carbohydrate | 160.6 g | 58% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 38.8 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 536 mg | 41% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3035 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
