Pennsylvania Dutch Chicken Corn Soup

Name: Pennsylvania Dutch Chicken Corn Soup
Ingredients: 1 tablespoon butter; 1 medium onion, diced; 1 celery rib, sliced; 4 cups corn kernels; 10 cups chicken broth; 1 1/2 cups diced chicken; 1 cup flour; 1 egg; 1/2 teaspoon water; salt; pepper

11 ingredients

9 steps

Ingredients

1 tablespoon butter
1 medium onion, diced
1 celery rib, sliced
4 cups corn kernels
10 cups chicken broth
1 1/2 cups diced chicken
1 cup flour
1 egg
1/2 teaspoon water
salt
pepper

Directions

1

In a big soup pot, melt butter over med-high heat; add in onion and celery; saute 3 minutes.
2

Add in corn; continue to cook, stirring, 5 minutes.
3

Add in broth; decrease heat to medium and simmer 30 minutes; stir chicken pieces into broth.
4

Bring soup to a boil over high heat.
5

Pour flour into a bowl.
6

Beat egg and water together; add to flour, stirring into a thin paste.
7

With a fork or medium-gauge sieve, drizzle flour mixture into boiling soup.
8

Decrease heat to medium; stir gently; cook 10 minutes longer.
9

Season with salt and pepper to taste.