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Home >> Penn. Dutch Recipes >> Delicious Soup Recipes >> Rich Soup Recipes

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Chicken Corn Soup with Butter Balls

Makes 4 servings.Pennsylvania Dutch Cooking from AlansKitchen.com

Ingredients

Butter Balls

  • 2 - Tablespoons butter
  • 1 - cup flour
  • 1/2 - teaspoon salt
  • 2 - Tablespoons milk

Soup

  • 1 - whole chicken (about 3 pounds)
  • 2 - quarts water
  • 1 - cup celery, diced
  • 1 - Tablespoon parsley, chopped
  • 1/8 - teaspoon saffron
  • 1 - cup fresh corn
  • 1/2 - teaspoon salt
  • 1/4 - teaspoon pepper

Directions

Butter Balls

  1. With floured fingers, in a bowl mix the butter, sifted flour, salt, and milk. 

  2. Roll into the size of walnuts. 

  3. Chill in refrigerator for 1 hour.

Soup

  1. Cut the chicken into quarters and place in stockpot. 

  2. Set heat to moderate and cover chicken with water. 

  3. Cook the soup for 1 to 1-1/2 hours or until chicken is done. 

  4. Cut up chicken meat and return to stockpot. 

  5. Add the celery, parsley, saffron, corn, salt, and pepper. 

  6. Cook 5 minutes. 

  7. Add the butter balls, cover and cook 5 minutes longer. 

  8. Ladle into bowls and serve.

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