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Short-Cut PA Dutch Chicken Corn Soup

Rated as 3.33 out of 5 Stars

"I had never had chicken corn soup until I moved to south central Pennsylvania. It is often found at local fairs and festivals and is now my favorite comfort food. This is a quick and easy version that shaves quite a bit of time and effort from the traditional method but tastes pretty close to the real thing."
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Ingredients

45 m servings 543 cals
Original recipe yields 8 servings

Directions

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  1. Pour chicken broth into a large soup pot and place over medium heat. Add chicken and any accumulated juices from the chicken to the broth. Stir corn, dry soup mix, and chicken soup base into broth mixture. Simmer soup for 20 minutes. Add noodles to soup and simmer until tender, about 10 minutes. Season with salt and black pepper.

Footnotes

  • Cook's Notes:
  • You may adjust the quantity of noodles depending on how thick you like your soup. If you can't find kluski noodles, wide egg noodles may be substituted, but they will be softer in the finished soup. Also, a chopped hard-boiled egg is often added, but the egg gets rubbery if frozen. I use a paste chicken base rather than bouillon for extra flavor.

Nutrition Facts


Per Serving: 543 calories; 15.8 g fat; 39.4 g carbohydrates; 58.2 g protein; 191 mg cholesterol; 2288 mg sodium. Full nutrition

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Reviews

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Having lived in PA all my life the only ingredient in this recipe that belongs in PA Dutch Chicken Corn Soup is the corn. Maybe you should leave this soup to people that know how to make it the ...

Excellent soup. I like it more soupy so the only thing I did different was boiled the chicken carcus in just enough water to cover it and used the 2 cups of liquid from that and added an extra ...

Loved the noodles and the soup. Will make it again. Thank you.