Pennsylvania Dutch Chicken and Corn Soup


  • 1 frying chicken, cooked, meat picked from bone
  • 5 cups chicken broth
  • 3 carrots, peeled, diced
  • 2 ribs celery, diced
  • 1 small onion, diced
  • Ad

  • 1 Tbsp. chicken bouillon granules
  • 1/4 tsp. pepper
  • 1/4 tsp. onion salt
  • 1-2 drops Tabasco sauce
  • pinch basil
  • 1 bay leaf
  • 2 cups whole kernel corn
  • parsley, for garnish


You can use canned chicken broth or make your own by combining the frying chicken with 6 cups water, 2 peeled carrots, 2 ribs celery, 1 onion, and 1 bay leaf. Pick the meat from the chicken, chop the carrots; set aside and strain the broth.

Combine carrots, celery and onion with chicken broth in large pot, adding chicken granules, pepper, onion salt, Tabasco, basil, and bay leaf. Cover and simmer over low heat for 20 minutes or until veggies are almost tender. Add drained corn and reserved chicken and chopped carrots. Cover and simmer 15 minutes. Add additional seasonings if desired.


Garnish each serving with a sprig of parsley. Be sure to remove the bay leaf as they can cause problems if you swallow them. Serves 6.

By Robin from Washington, IA

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