This is the Pennsylvania Dutch dinner soup from my grandmother Gammy Kistler
Ingredients
6 or so cups chicken or turkey broth
1 cup corn -frozen works but fresh shaved off the cob is better
1 onion, chopped
salt and pepper
2 or so cups chicken or turkey cubed
several tablespoons parsley, fresh
mashed potatoes
worchestershire sauce
Directions
The richer the broth the better. I usually make this after I have roasted a chicken or a turkey. Either works equally well. Take all the bones, skin, carcass and simmer them for half a day in water to make a nice amount and an onion which has been quartered, some parsley, some bay leaves and some peppercorns. Strain after it looks good and strong and tasty. This makes the broth. You can use canned but it will be missing something. To make the soup: put the chopped onion in a large pot with a small amount of oil to soften but not fry to brownness. Add the broth, the corn, the cut up chicken, some parsley, some salt and pepper and heat until it is mellow - maybe 15 minutes. Serve a dollop of mashed potatoes in a soup bowl and cover with the soup. Add worchestershire sauce if that suits your fancy. Everybody likes it that way except me. Then have seconds and thirds.
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