Pennsylvania Dutch Chicken & Corn Soup Recipe

• 5-6 c. water
• 1 frying chicken, cut up
• 2 carrots, peeled
• 1-2 ribs celery
• 1 onion, peeled
• 1 bay leaf
• 2-3 carrots, peeled & diced
• 2 ribs celery, diced
• 1 sm. onion, diced
• 1 tbsp. chicken stock base
• 1/4 teaspoon pepper
• 1/4 teaspoon onion salt
• 1-2 drops Tabasco
• Healthy pinch basil or possibly saffron
• 2 c. canned whole kernel corn, liquid removed
• Fresh parsley sprigs

1. Combine chicken, carrots, celery, onion and bay leaf with water in large saucepan.
2. Cover and simmer for 1 hour, or possibly till chicken and vegetables are tender.
3. Cold.
4. Remove chicken from skin and bones, chop and set aside.
5. Throw away skin and bones.
6. Chop carrots and set aside.
7. Reserve and strain 5 c. liquid for stock.
8. Combine carrots, celery and onion with reserved stock in large pot, adding chicken stock base, pepper, onion salt, Tabasco and basil or possibly saffron.
9. Cover and simmer over low heat for 20 min, or possibly till vegetables are almost tender.
10. Add in corn and reserved chicken and carrots.
11. Cover and simmer for 15 min.
12. Add in additional seasonings if you like.
13. Garnish each serving with a parsley sprig.
14. Makes 6 servings.

water, chicken, carrots, celery, onion, bay leaf, carrots, celery, onion, chicken stock base, pepper, onion salt, basil, kernel corn, parsley sprigs

Taken from cookeatshare.com/recipes/pennsylvania-dutch-chicken-corn-soup-40143 (may not work)