Pennsylvania Dutch Chicken-Corn Soup

[chief_cook2]

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2 cups cooked chicken
2 cups water
4 cups chicken broth
2 cups corn
1-1/2 teaspoon salt
8 ounces egg noodles
3 hard boiled eggs
1/2 teaspoon pepper
Pinch of saffron
Combine all ingredients. Cook until noodles are soft.
Serves 6

[Naterica]

What do you do with the hard boiled eggs? I only had this once and it was yummy, but I can't remember...are they grated into it?

[cuteascountry_Shortcake]

Hi Naterica,

Welcome to Nancy's Kitchen Recipe Message Board.

Here is another version of Pennsylvania Dutch Chicken Corn Soup which may help to answer your question about what to do with the hard cooked eggs.

This recipe was found at:
www.cooks.com/rec/doc/0,161,156188-239194,00.html

CHICKEN CORN SOUP PENNA DUTCH STYLE
1 chicken
4 qts. cold water
2 1/2 c. fresh OR frozen corn
1 onion, chopped
1/2 c. celery, chopped
2 c. cooked noodles
2 cooked eggs, chopped
Salt
Pepper
1 tbsp. sugar
1/4 c. fresh parsley, chopped
Cook the chicken in the water for 1 - 1 1/2 hours until tender. Add a few carrots, celery or onion to flavor the broth.

Remove chicken and strain broth through a fine sieve. Take meat from bones and cut into bite-sized pieces. Set aside. Add corn to broth and bring to boil. (You may also add any other vegetables you like: baby lima beans, carrots and peas.)

Add chopped celery and onions and cook 5 minutes. Add cooked noodles, chicken meat, chopped eggs and cook gently for 5 minutes. Season with salt, pepper and sugar to taste. Stir in the chopped parsley and serve. Serves 10.

If you plan to freeze this soup, omit the chopped cooked eggs.

I hope this is helpful to you.

-Shortcake