Soup Swap Day Is Here

I am excited to share with you one of my favorite soup recipes and I hope that each of you will also share a recipe and a picture of your soup if you have one on your blog. Mr. Linky will be up later. Please add your blog post to the list so that everyone can visit your blog and try your recipe.

This recipe is a local favorite and often served at local restaurants, carnivals and fairs. I use local homemade noodles for my soup. I have included the name of the noodle and a phone number if you would like authentic Pennsylvania Dutch Noodles. Maybe they ship or they may be available in your area.

I am sure that there are as many different recipes for this soup as there are cooks but this is the one that we like.

Pennsylvania Dutch Chicken Corn Soup

1 3-4pound chicken
1 med. Onion, chopped
2 carrots large chunks
1 stalk of celery, chopped
2 Bay Leaves
1 tsp. Poultry Seasoning
½ tsp. Thyme
2 whole cloves
1 tsp. Salt
¼ Tsp. Pepper
Place above ingredients in a 16 qt. pot and cover with water.
Bring to boil then simmer till chicken falls off the bone. Cool.
Remove chicken from pot, debone and remove skin. Shread.
Strain broth to remove cloves, bay leaves, carrots, celery and onion.
Discard. Add chopped chicken back to pot.

I usually chill the pot overnight and then skim off most of the fat.
Rewarm. Then Add the ingredients below:

¾ pound wide homemade noodles cooked in salted water till done.
( I use a local product, “Little Barn” noodles made in Honey Brook,
PA. 610-273-4399.)

2 -15 ounce cans of yellow corn
2 carrots scraped and chopped coin size
7 hard cooked eggs, peeled and chopped
1 T. Parsley
Salt & Pepper to taste
2 cans chicken broth

Bring to a boil and simmer 30-40 minutes till carrots are done and to allow flavors to blend.

One lucky participant in the Bloggers Soup Swap will win this gift. All you have to do is post your recipe on your blog. Then come back here and link to your post. Winner will be chosen at random and announced next week.