Best Pennsylvania Dutch Chicken Corn Soup Recipe

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 is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.

When fat solidifies on surface of soup remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.

Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender 10 to 15 minutes.

Meanwhile place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water cool peel and chop. Set aside.

Chop cooled chicken meat and add to soup.

In a medium bowl beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook stirring constantly for 2 to 5 minutes until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.