PENNSYLVANIA DUTCH CHICKEN CORN SOUP

Welcome to My Patchwork Quilt and Amish Week. Every day this week I will be sharing a new Amish recipe with you. 

It was my lucky day when Kevin Williams over at Amish365.com found one of my posts featuring a recipe I had found in one of my Amish cookbooks and shared it on his newsletter. Kevin (and his friends) explore Amish stories, recipes, and news from Maine to Montana. Since the first post, he has shared a number of my "Amish" recipes which has added new followers to my blog. Recently he told me that he and his wife are adding a new baby to their family later this month. (How exciting is that?!) He also asked me if I would partner with him for a week while he enjoyed some special time with his family. So each day this week I will be sharing a different recipe that I have found from some of my many, many Amish cookbooks.

To start the week off I am sharing a recipe for Pennsylvania Dutch Chicken Corn Soup from The Beverly Lewis Amish Heritage Cookbook which contains over 200 favorite time-tested recipes collected by the author of The Heritage of Lancaster County. Bev included this personal note with the recipe, "This soup is so hearty and tasty! It's the Pennsylvania Dutch version of chicken noddle soup."

I thought it sounded like a good recipe to make using one of the chicken breast I froze. The recipe calls for 2 cups of cooked, diced chicken and I only had to use one chicken breast. I love making soup but usually it is a vegetable beef variety. I used to make turkey noodle soup after Thanksgiving using the last of the leftover turkey, but it has been years since I baked a turkey. I wasn't sure how this would taste with the corn, but after just one taste my husband said it tasted pretty good. (That's high praise coming from him.)

PENNSYLVANIA DUTCH CHICKEN CORN SOUP

6       cups chicken broth
2       cups corn (fresh or frozen)
1        cup noodles
1        cup chopped celery
2       tablespoons chopped parsley
1        teaspoon salt (unless broth is already seasoned)
1/4    teaspoon fresh ground pepper
2       cups cooked, diced chicken

Bring the broth to a boil;

add the corn, noodles, celery, parsley, salt, and pepper.

Boil 5 minutes or until corn and noodles are tender (stirring often to make sure noodles aren't sticking to bottom of the pot).

Add chicken and heat through. 

(I did cook the soup with the lid on the pot so that the broth didn't evaporate.)

I added some Corn(bread) Pancakes (sometimes called Johnny Cakes) and we had a filling and delicious meal.

CORN(BREAD) PANCAKES

1       pkg. Jiffy cornbread mix
1       egg
1/4   cup milk
2      tablespoons oil

Mix all ingredients together blending well. Let mixture rest while you preheat the griddle or skillet. Drizzle a little oil on griddle. Dip out batter and cook as you do pancakes. Flip pancakes when bubbles form on top and edges start to brown, about 3 to 4 minutes depending on how hot you have the griddle. It will only take about 2 minutes on the other side.

I am excited about this first-ever Amish Week and hope you will check back each day this week to discover some more fantastic Amish recipes.

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