Best Pennsylvania Dutch Chicken Corn Soup

Ingredients and Weight:

• 1 whole chicken (about 3-4 pounds)
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 1/2 cup chopped green bell pepper
• 1 cup frozen corn kernels
• 1/4 cup chopped fresh parsley
• 8 cups chicken broth
• 1 cup heavy cream
• Salt and black pepper to taste

Preparation Time:

• 30 minutes

Cooking Time:

• 1 hour

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. In a large pot or Dutch oven, brown the chicken on all sides over medium heat. Remove the chicken and set aside.
2. Add the onion, celery, carrots, and green bell pepper to the pot and cook for 5 minutes, until softened.
3. Add the corn, parsley, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the chicken is cooked through.
4. Remove the chicken from the pot and let cool slightly. Shred the chicken and return it to the pot.
5. Stir in the heavy cream and season with salt and pepper to taste. Bring to a simmer and cook for an additional 15 minutes, or until the soup has thickened slightly.

Nutritional Information:

• Calories: 350
• Fat: 15g
• Protein: 30g
• Carbohydrates: 25g

Dish Characteristics:

• Creamy and flavorful
• Loaded with vegetables
• Perfect for a cold day
• Suitable for American taste

User Comments:

• "This soup is absolutely delicious! It's rich and creamy, and the vegetables add a nice crunch."
• "I love that this soup is so easy to make. I always have the ingredients on hand, so it's perfect for a quick weeknight meal."
• "This soup is a hit with my family. Even my picky kids love it!"

Special Precautions and Tips:

• Use a high-quality chicken broth for the best flavor.
• If you don't have heavy cream, you can use milk or half-and-half instead.
• To make the soup ahead of time, simply prepare it and store it in the refrigerator for up to 3 days. When ready to serve, reheat over medium heat until warm.