BEST PENNSYLVANIA DUTCH CHICKEN CORN SOUP RECIPE | ALL…
This is a classic favorite! A Pennsylvania Dutch chicken corn soup - complete with rivels (for anyone who doesn't know what rivels are, they are little dumplings). Garnish with chopped fresh parsley.
Provided by Doreen
Categories Chicken Soup
Total Time 3 hours 30 minutes
Prep Time 10 minutes
Cook Time 3 hours 0 minutes
Yield 12 servings
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 436.8 calories, CarbohydrateContent 30.6 g, CholesterolContent 146.9 mg, FatContent 18.7 g, FiberContent 3 g, ProteinContent 37.5 g, SaturatedFatContent 5.2 g, SodiumContent 1576.1 mg, SugarContent 4.6 g
HERBED DUMPLINGS RECIPE | ALLRECIPES
Savory dumplings for beef or chicken stew.
Provided by Ronna
Categories Chicken and Dumplings
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
- Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.
Nutrition Facts : Calories 182.1 calories, CarbohydrateContent 25.9 g, CholesterolContent 17.7 mg, FatContent 6.7 g, FiberContent 1.1 g, ProteinContent 4.4 g, SaturatedFatContent 4.1 g, SodiumContent 771.8 mg, SugarContent 1.5 g
More about "corn dumplings recipes"
BEST PENNSYLVANIA DUTCH CHICKEN CORN SOUP RECIPE | ALL…
From allrecipes.com
Reviews 4.6
Total Time 3 hours 30 minutes
Category Chicken Soup
Calories 436.8 calories per serving
- 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.
HERBED DUMPLINGS RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 20 minutes
Category Chicken and Dumplings
Calories 182.1 calories per serving
- Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.
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