Pennsylvania Chicken Noodle Soup

Submitted by:
This is a Pennsylvania Dutch recipe that I have improved after making it a few times. It is really a wonderful meal that is easy to make and serve or freeze.

Preparation time: 35 minutes
Cooking time:

Difficulty:
Serves: 4

Ingredients

2 tbsp. butter or margarine
2 stalks celery, chopped
2 carrots, chopped
1/2 c. onion, chopped
1 large chicken breast (about 1 lb.), skinned
1 qt. chicken broth, canned or homemade
4 oz. elbow macaroni or bowties
1 c. corn, frozen, canned, or fresh
1 can cream of chicken soup
1/2 tsp. black pepper
salt to taste
* 1/8 tsp. rosemary or saffron can be added for flavor

Method

Melt butter in a large, heavy saucepan. Stir in the celery, carrot, and onion. Coat with butter. Add the chicken. Cook over medium-low heat, covered, for 10 - 15 minutes. Turn several times. Remove chicken. Cut into small cubes and set aside. Add the chicken broth to the saucepan. Bring to a rapid boil. Add the noodles and corn. Simmer, covered, for 15 minutes until noodles are just done. Add the chicken. Heat for a minute or two. Stir in cream of chicken soup. Season with salt and pepper. Add rosemary or saffron if desired.

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