This is my cheapo version of Pennsylvania Dutch Chicken Corn Soup. It was very easy, probably because I didn’t have all of the ingredients. It’s also one of the less messy recipes that I’ve tried involving batter.
- 1 chicken breast
- 1/2 a white onion, finely chopped
- 1 tsp bouillon (Chicken Better than Bouillon)
- dash of celery seed ( or chop up some real celery, I didn’t have any on hand)
- 3/4 package of frozen corn
- 2 eggs
- 2/3 cup flour
- 1/3 cup milk
- parsley & chive flakes
- salt & pepper
- My chicken was frozen, so I baked it from frozen at 350 for an hour. Then I chopped it into small pieces.
- Saute the finely chopped onion in some oil, add salt and celery seed. Cook until translucent.
- Add 5-6 cups water, bouillon, chicken, and corn. Simmer for a few minutes.
- Meanwhile, hard boil one egg; peel and chop it. This will garnish the soup.
- In a medium-sized bowl, whisk the egg until it’s a shade lighter in color, stir in the flour and milk. I also crushed a pinch of parsley and chive flakes into the mix. Drop by teaspoonfuls into the simmering soup, they are done when they separate and rise to the top of the water (about 2-3 minutes).
- Garnish with boiled egg and hot sauce!
I think it would also go well with a fried garlic and mint (or something sour), but then, it would be a totally different soup!