Best Pennsylvania Dutch Chicken Corn Soup

Ingredients

• Servings: 12
• 2 (3 pound) whole chickens, cut into pieces
• 3 quarts water
• 3 onions, minced
• 1 cup chopped celery
• 2 1/2 tablespoons salt
• 1 1/4 teaspoons ground nutmeg
• 1/4 teaspoon ground black pepper
• 10 ears fresh corn
• 3 eggs
• 1 cup sifted all-purpose flour
• 1/2 cup milk

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 30 mins


• in a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. remove the chicken from the soup. refrigerate chicken and soup.
• when fat solidifies on surface of soup, remove from refrigerator and remove fat. remaining soup should equal about 2 1/2 quarts.
• remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. combine soup and corn in a large pot over medium heat and bring to a boil. reduce heat and simmer until corn is tender, 10 to 15 minutes.
• meanwhile, place two of the eggs in a small saucepan and cover with cold water. bring to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop. set aside.
• chop cooled chicken meat and add to soup.
• in a medium bowl, beat remaining egg until light in color. beat in flour and milk until smooth. drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. stir in reserved cooked egg.