My Motto

May the muffin rise to greet you, may your friends be always at your door, and until we meet again, warm a single-malt in the palm of your hand and make something homemade for someone you love.

Saturday, August 28, 2010

Pennsylvania Dutch Chicken Corn and Noodle Soup

You know how there are just some meals you never forget?  About 10 years ago, my son's best friend at the time had grandparents that lived in Lancaster County, PA;  smack dab in the middle of Amish country.  They lived on a beautiful farm and graciously had us as guests one Columbus Day weekend.  We had the rare honor of supping at the neighboring Amish family's home, complete with German prayers and songs.  They allowed this as a favor to their "English" friends, because they had been kind and were good neighbors.   They were extremely hospitable and put out a beautiful spread, but  I was most intrigued with the "Chow-Chow" because I had never heard of it before.  It was a home-jarred mixture of garden vegetables, maybe slightly pickled, that was colorful and delicious and looked like it would be fun to can.  I wish now that I had asked for the recipe.  In fact, if you have one, please send it to me!

On that trip, we ate at what I can only describe as a Pennsylvania Dutch diner.  I cannot remember the name, but there was a windmill on the roof.  I had the chicken, corn and noodle soup and it was delicious and memorable, considering I'm still thinking of it 10 years later.  I adapted this recipe from one in Cook's Country magazine.  It was spot on, and so quick and easy to throw together, only 30 minutes total.  Most definitely in the rotation now.

Pennsylvania Dutch Chicken Corn and Noodle Soup

1 bag frozen corn, thawed
8 cups chicken broth
1 tablespoon butter
1 onion, chopped
1 celery rib, sliced thin
salt and pepper to taste
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
3 cups egg noodles

Combine corn and 2 cups broth in blender and puree.  Melt butter in a Dutch oven over medium high heat and cook onion and celery until softened.  Add remaining broth, then puree, remaining corn, chicken, seasonings and egg noodles.  Simmer for 10-15 minutes.  Serves 6.


Anonymous said...

This sounds wonderful. Do you precook the chicken or add it raw?

Margaret Murphy Tripp said...

Great question...thank you. You add the chicken raw. Thanks for stopping by!

Heather said...

Fell nin love with this soup while visiting Intercourse, Pa over the December holidays. I was so excited to find your recipe. Despite being skeptical at the simplicity and at my husbands pleading, we made this for our Sunday dinner. All I can say is FABULOUS! Thank you so much for posting!

LuAnne said...

The recipe says to puree the corn and broth but there are whole kernels of corn in the photo. Do you add whole corn, too?

LuAnne said...

The recipe says to puree the corn with broth but the photo shows whole kernels of corn. Do you add whole kernel corn later in the recipe?

Margaret Murphy Tripp said...

Yes, I do throw some whole kernels in there. I love this soup - hope you enjoy it too!