Pennsylvania Dutch Chicken Corn Soup


by Le Creuset

Ideally, this is a two-day or morning-into-afternoon production. Cook the chicken, remove from the broth, cover tightly and refrigerate. Refrigerate the broth so that the fat will rise to the top and solidify. It can then be easily removed. You have the option of skinning the chicken before making the broth, which will remove some of the fat, but also some of the flavor. And this soup is certainly flavorful!


1 broiler or frying chicken, 3 to 4 pounds, cut into quarters and rinsed
3 celery stalks with leaves, coarsely chopped
4 large yellow onions, coarsely chopped
2 medium carrots, scrubbed well or peeled and coarsely chopped
3 quarts water
1 teaspoon salt
2 cups fresh corn kernels cut from the cob (or frozen kernels)
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh tarragon
1/2 pound wide dried egg noodles, broken into small pieces
Kosher salt and freshly ground black pepper to taste
1 red bell pepper, cored, seeded and chopped for garnish
3 hard-cooked eggs for garnish


Place the chicken parts in the French Oven along with the celery, onions and carrots. Cover with the water and add 1 teaspoon salt. Bring to a vigorous boil for 15 minutes, skimming any residue that accumulates on the surface. Reduce the heat to medium-low, cover, and simmer for 2 hours, adjusting heat to just maintain a simmer and skimming as necessary.

Remove from the heat and refrigerate until cool enough to handle. (See note above.)

Remove chicken from the liquid. Skin, debone, and cut into bite-size pieces. Reserve the chicken moistened with a little broth. Return broth to a boil and add corn, parsley, tarragon, noodles, salt and pepper, and red bell pepper. After 5 minutes, add the chicken. Reduce the heat and simmer 5 more minutes. Garnish servings with slices of hard-cooked egg.


Yield: Serves: 6–8

Recipes: Soup, Chicken, Meat, Kosher

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