About this recipe:A Pennsylvania Dutch classic. Chicken is simmered with onion, sweetcorn, celery, dumpings and hard-boiled eggs. Serve for a substantial lunch or dinner. Perfect for the cold winter months.
1 (1.8kg) whole chicken
1 onion, chopped
4 litres water
285g frozen sweetcorn
65g celery, chopped
salt and pepper to taste
125g plain flour
1 pinch salt
4 tablespoons milk
2 hard-boiled eggs, chopped
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:1hr30min › Ready in:2hr
In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 2.5cm pieces, discard skin and bones.
Add sweetcorn, chicken and celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
In a separate bowl make dumplings by mixing together flour, salt, egg and enough milk to form small crumbs.
Drop dumplings into soup and add hard-boiled eggs. Simmer for 15 minutes and serve hot.