Chicken, Sweetcorn and Dumpling Soup

Chicken, Sweetcorn and Dumpling Soup


34 people made this

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.


Serves: 12 

  • 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
  • 1 egg
  • 4 tablespoons milk
  • 2 hard-boiled eggs, chopped

Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

  1. 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.
  2. Add sweetcorn, chicken and celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
  3. In a separate bowl make dumplings by mixing together flour, salt, egg and enough milk to form small crumbs.
  4. Drop dumplings into soup and add hard-boiled eggs. Simmer for 15 minutes and serve hot.

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