Pennsylvania Dutch Chicken and Corn Soup

Name: Pennsylvania Dutch Chicken and Corn Soup
Yield: Serves 6
Ingredients: 1 1/4 cups (6 1/4 ounces), all-purpose flour; 2 tablespoons, minced fresh chives; , Salt and pepper; 2 , large eggs, lightly beaten, plus 2 hard-cooked large eggs, chopped; 4 , ears corn, husks and silk removed; 2 tablespoons, unsalted butter; 1 , onion, chopped fine; 2 , celery ribs, chopped fine; 8 cups, chicken broth; 2 (5- to 7-ounce) bone-in, chicken thighs, skin removed, trimmed; 1 (10- to 12-ounce), split bone-in chicken breast, skin removed, trimmed; 2 tablespoons, minced fresh parsley

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Appears in Cook's Country October/November 2015

SERVES6

TIME2 hours

Pennsylvania Dutch Chicken and Corn Soup

WHY THIS RECIPE WORKS

Since this hearty soup is meant to highlight sweet corn, we maximize corn flavor in three ways: steeping the shorn cobs in the broth while the chicken poaches; grating half the kernels to release more juice, flavor, and body-building starch...

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