Delicious Pennsylvania Dutch Chicken Corn Soup Recipe

This classic Pennsylvania Dutch chicken corn soup recipe is a hearty and comforting dish that will warm your soul on a cold day. Made with tender chicken, sweet corn, and flavorful herbs and spices, this soup is a favorite in Amish and Mennonite communities.

Ingredients

• 1 whole chicken, cut into pieces
• 2 quarts chicken broth
• 2 cups frozen corn
• 1 onion, chopped
• 2 celery stalks, diced
• 2 carrots, diced
• 1 potato, peeled and diced
• 1/2 cup parsley, chopped
• 1 teaspoon thyme
• 1 teaspoon black pepper
• Salt to taste
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 cup milk

Directions

1. In a large pot, simmer the chicken pieces in chicken broth until cooked through. Remove chicken and let cool before shredding meat.
2. Add corn, onion, celery, carrots, potato, parsley, thyme, pepper, and salt to the broth. Simmer until vegetables are tender.
3. In a separate saucepan, melt butter and whisk in flour to make a roux. Gradually whisk in milk until smooth and thickened.
4. Add shredded chicken back to the pot and stir in the roux mixture. Simmer until heated through.
5. Adjust seasonings to taste and serve hot with crusty bread or crackers.

Interesting Facts