When it’s cold and blustery outside or I’m feeling under the weather, I want a big, steaming bowl of something like this Pennsylvania Dutch Corn and Chicken Soup. It’s easy to make, and simply flavored with corn, celery and onion. No fancy ingredients…no complicated methods…just good, old-fashioned comfort in a bowl.
Pennsylvania Dutch Corn and Chicken Soup
-recipe from Cook’s Country Magazine
This old-fashioned soup has its roots in the Pennsylvania Dutch kitchen and is fast, easy, and hearty—perfect for a weeknight meal. Gently poaching the chicken breasts in the simmering soup improves their flavor and keeps them tender. Serves 4 to 6.
1 (16-ounce) bag frozen corn , thawed
8 cups low-sodium chicken broth
1 tablespoon unsalted butter
1 onion, chopped
1 celery rib, sliced thin
Salt and pepper
2 boneless, skinless chicken cutlet (about 12 ounces), cut into1/2-inch chunks
3 cups egg noodles (see note)
Combine 2 cups corn and 2 cups broth in blender and puree until smooth. Melt butter in Dutch oven over medium-high heat. Cook onion, celery, remaining corn, and ½ teaspoon salt until softened, 5 to 7 minutes.
Stir in remaining broth, chicken, noodles, and pureed corn mixture. Bring to boil, then reduce heat to medium and simmer until noodles are tender and chicken is cooked through, 6 to 8 minutes. Season with salt and pepper. Serve.
Test Kitchen Discoveries
•Use frozen corn for convenience. Puree a portion of the corn with some of the chicken broth to thicken and infuse the soup with a deep corn flavor.
•Light ‘n ‘Fluffy Wide Egg Noodles is the test kitchen’s top-rated brand.
•Sauté the vegetables (just onion, corn, and celery) to concentrate their flavors.
•The noodles cook in the broth with the vegetables and chicken—which adds even more flavor.