Best Pennsylvania Dutch Chicken Corn Soup

This dumpling soup is made entirely from scratch with fresh corn and stock from the whole chicken, seasoned with nutmeg and flecked with hard-cooked egg.

In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken...


Ingredients

  • 2 (3 pound) whole chickens, cut into pieces
  • 3 quarts water
  • 3 onions, minced
  • 1 cup chopped celery
  • 2 1/2 tablespoons salt
  • 1 1/4 teaspoons ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 10 ears fresh corn
  • 3 eggs
  • 1 cup sifted all-purpose flour
  • 1/2 cup milk

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