Chicken Corn Soup

(Shared recipe submitted by Jackie D. Green.)

Jackie writes: "I am living in Abilene, Texas, but am originally from Pennsylvania and I have done a lot of PA Dutch cookin'. I have created my own version of Chicken Corn Soup and it is great. In Texas, not too many have tried Dutch (German) cooking, so my husband just loves it. Just thought you might enjoy it and would share it with your other PA Dutch cooking fans."

Ingredients

• 1 large Dutch oven or large pot, about 2/3 full of water
• 1 whole chicken, 3 to 4 pounds
• 1 medium onion, chopped fine
• 2 large stalks celery, sliced thin
• 1 heaping tablespoon chopped parsley
• 1 package of Spazzle Swiss Dumplings, or similar boxed dumplings, uncooked
• 6 hard-cooked eggs, cut in small pieces
• 7 cubes of chicken bouillon
• 1 can (29 ounces) whole kernel corn, drained
• 1 can (16 ounces) creamed corn
• Salt and pepper to taste (see notes below)

Boil chicken for about 30 to 45 minutes until cooked. Remove whole chicken from pot reserving juices in pot. Let chicken cool, then take meat off the bone and cut into small pieces. Remove all the fat and skin. Skim the fat off the top of the chicken stock; discard. Add chicken and bouillon cubes; cook until the cubes have dissolved. Add onions, celery, carrots, corn and parsley; cook another 15 minutes. Add Swiss dumplings; cook another 20 minutes. Add the hard-boiled eggs pieces. (The yolks will partially dissolve in the soup.) Let soup simmer for at least an hour before serving. The soup is better the next day, but also good on the first. Soup will be thick so keep stirring. Enjoy!

Notes: Bouillon is salty. Taste before adding salt.

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.