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Best Pennsylvania Dutch Chicken Corn Soup
- 2 (3 pound) whole chickens, cut into pieces
- 3 quarts water
- 3 onions, minced
- 1 cup chopped celery
- 2 1/2 tablespoons salt
- 1 1/4 teaspoons ground nutmeg
- 1/4 teaspoon ground black pepper
- 10 ears fresh corn
- 3 eggs
- 1 cup sifted all-purpose flour
- 1/2 cup milk
Directions:View on All Recipes
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|Serving Size 1/12 of a recipe|
|Amount Per Serving|
|Total Fat 18.7g|
|Saturated Fat 5.2g|
|Total Carbohydrate 30.6g|
|Dietary Fiber 3g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|