Recipe by gdewey
"I had never had chicken corn soup until I moved to south central Pennsylvania. It is often found at local fairs and festivals and is now my favorite comfort food. This is a quick and easy version that shaves quite a bit of time and effort from the traditional method but tastes pretty close to the real thing."
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2 (46 fluid ounce) cans
1 (3 pound)
whole rotisserie chicken - skinned, boned, and meat cut into bite-size pieces
1 (16 ounce) package
frozen super-sweet white corn, thawed
dry chicken noodle soup mix
chicken soup base (paste), or more to taste
1 (8 ounce) package
salt and ground black pepper to taste
Having lived in PA all my life the only ingredient in this recipe that belongs in PA Dutch Chicken Corn Soup is the corn. Maybe you should leave this soup to people that know how to make it the right way.
* Percent Daily Values are based on a 2,000 calorie diet.
Short-Cut PA Dutch Chicken Corn Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 142
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