Pennsylvania Dutch Corn And Chicken Soup
From bondc 16 years ago
- 150 minutes to make
- Serves 8
I hesitate to call this Amish, since as far as I know, the Amish in Indiana don't make this. We discovered it right after we got here. If you love corn, you'll love this. I am told you really have to make this with fresh corn, which I believe, because the milky sweet corn juice makes this soup almost creamy. Read more One of the women at the local Amish farmer's market said if you don't have fresh corn, you can make it with frozen or canned and cream corn. This is excellent stuff. Sorry. I made it last night, but I didn't take any pictures. I was too hungry to snarf it all down.We had it with rolls I bought from the Amish farmer's market (where I bought the corn). See less
Ingredients
- Stock: shopping list
- 1 chicken in pieces shopping list
- 1 qt. water shopping list
- 1 large onion, chopped shopping list
- 3 stalks celery, chopped shopping list
- 1 1/2 t. salt shopping list
- 1/4 t. nutmeg shopping list
- 1/2 t. pepper shopping list
- Soup: shopping list
- 6 ears fresh corn shopping list
- 2 hard-boiled eggs, chopped shopping list
- Rivels: shopping list
- 1 egg shopping list
- 1/2 cup sifted all-purpose flour shopping list
- 1/2 t. salt shopping list
How to make it
- Dislocate the leg, thigh, and wing joints, and press down hard on the breastbone to break it, so the chicken will lie more or less flat on the bottom of the pot (you'll get richer stock that way). Add the onions, celery, salt, pepper, and nutmeg. Bring to a boil, then cover tightly and simmer over low heat for an hour. Remove the chicken from the pot. Debone the chicken and return the carcass and skin to the pot. Cover, and simmer for another hour. Remove the carcass from the pot and discard.
- Cut the corn from the cobs and scrape the cobs with the back of the knife to get all the milky juice, and add the corn to the stock. Simmer for about 15 minutes, then add the chicken.
- Make the rivels:
- Beat the egg, and add the flour and salt. It should just barely stick together (if you need more liquid, add milk by tablespoons). Rub the dough between your hands over the pot to crumble the rivels into the soup. Simmer about five minutes, until the rivels float. Stir in the eggs and serve.
The Rating
Reviewed by 4 people-
Maybe call it PA Dutch cooking instead of Amish???
tamieoldham
in South Central loved it
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this sounds sooooo yummy! thanks!
dextergirl
in Murrieta loved it
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made this last night for my family - it was a big hit! thank you!
dextergirl
in Murrieta loved it
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