Pennsylvania Dutch, Corn and Chicken Soup
2018-11-07 19:37:42
Pure comfort food. The chicken poaches in the simmering soup and really enhances the flavor.
Ingredients
- 1 (16-ounce) bag frozen corn, thawed
- 8 cups low-sodium chicken broth
- 1 Tbsp. unsalted butter
- 1 onion, chopped
- 1 Celery rib, sliced thin
- Salt and Pepper
- 2 Boneless, skinless chicken breasts (about 12 ounces) cut into ½ inch chunks
- 3 cups egg noodles
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Instructions
- Combine 2 cups corn and 2 cups broth in blender and puree until smooth.
- Melt butter in large stock pot (4-5 qt.) over medium-high heat.
- Cook onion, celery, remaining corn and ½ tsp. salt until softened (about 5-7 minutes).
- Stir in remaining broth, chicken, noodles and pureed corn mixture.
- Bring to a boil then reduce heat to medium and simmer until noodles are tender and chicken is cooked through (about 6-8 minutes).
- Season with Salt and Pepper to taste and serve.
Notes
- Gently poaching the chicken breasts in the simmering soup improves their flavor and keeps them tender.
- Light ‘n Fluffy Wide Egg Noodles are best.
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Adapted from Cook's Country
Adapted from Cook's Country
What's Cooking? https://recipe.mbplace.net/