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Short-Cut PA Dutch Chicken Corn Soup Recipe

Recipe by: gdewey

"I had never had chicken corn soup until I moved to south central Pennsylvania. It is often found at local fairs and festivals and is now my favorite comfort food. This is a quick and easy version that shaves quite a bit of time and effort from the traditional method but tastes pretty close to the real thing."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook30 m
Ready In45 m

1Pour chicken broth into a large soup pot and place over medium heat. Add chicken and any accumulated juices from the chicken to the broth. Stir corn, dry soup mix, and chicken soup base into broth mixture. Simmer soup for 20 minutes. Add noodles to soup and simmer until tender, about 10 minutes. Season with salt and black pepper.

Footnotes

Cook's Notes:
You may adjust the quantity of noodles depending on how thick you like your soup. If you can't find kluski noodles, wide egg noodles may be substituted, but they will be softer in the finished soup. Also, a chopped hard-boiled egg is often added, but the egg gets rubbery if frozen. I use a paste chicken base rather than bouillon for extra flavor.

Ingredients

8 servings
543 cals

2 (46 fluid ounce) cans chicken broth
1 (3 pound) whole rotisserie chicken - skinned, boned, and meat cut into bite-size pieces
1 (16 ounce) package frozen super-sweet white corn, thawed
1 packet dry chicken noodle soup mix
1 teaspoon chicken soup base (paste), or more to taste
1 (8 ounce) package kluski noodles
salt and ground black pepper to taste

Nutrition

Amount per serving ( 5 total)

Calories:

543

27%
Fat:

15.8

24%
Carbs:

39.4

13%
Protein:

58.2

116%
Cholesterol:

191

64%

Based on a 2,000 calorie diet

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