Pennsylvania Dutch Chicken Corn Noodle Soup Recipe #147343
Hearty, easy to make and full of flavor. Perfect on a chilly Sunday.
by luv2makesoup
2½ hours | 2 hours prep
SERVES 10 -12
- 1 whole chicken
- 2 large carrots
- 2 medium onions
- 3 celery ribs
- 1 bunch fresh parsley or 1/8 cup dried parsley
- 12 ounces frozen corn
- 1/2 (6 ounce) package wide egg noodles
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Rinse chicken and place in large pot and cover with water.
- Add salt.
- Bring to boil, reduce heat and simmer for 1 1/2 hours.
- Slice celery and carrots and chop the onions and parsley.
- Remove chicken and set aside to cool.
- Add celery, carrots, corn and onion.
- Remove chicken meat from bone. Discard bones and skin and add meat to the pot.
- Bring back to boil and simmer for 20 minutes.
- Add egg noodles and chopped parsley.
- Bring back to boil and simmer for 10 minutes.
- Turn off heat and allow to sit for 15 minutes.
- Add addional water if needed to desired consitency.
- Add additional salt to taste if needed.
- Enjoy.
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5 stars