Home Style Pennsylvania Dutch Chicken Noodle Soup has been a staple in the diets of the Swiss German people of the Pennsylvania Dutch country for generations. A mixture of seasoned chicken broth, sweet corn and egg noodle bows are used to create this traditional and easy to make soup.
Directions: In a saucepan, bring 2 ½ cups water to a boil. Add ¾ cup soup mix while stirring briskly with a wire whisk. Bring to a low boil, then simmer for 10 minutes. Add 1 hardboiled egg, peeled and diced and 1 cup cooked and diced chicken. Remove from heat, cover and let stand 5 minutes before serving.
Ingredients: Small Egg Bows (durum flour [wheat], egg yolks, niacin, iron [ferrous sulfate], thiamin mononitrate, riboflavin and folic acid), Dried Sweet Corn, Maltodextrin, Wheat Flour, Corn Starch, Chicken Broth Flavor (salt, sugar and dextrose, hydrolyzed corn protein, natural flavor (autolyzed yeast extract, salt, sugar, whey, lactic acid), chicken fat, disodium inosinate and guanylate, chicken powder, caramel color, parsley, turmeric, onion powder, celery, garlic powder), Salt, Chicken Broth, Canola Oil, Dried Onion, Cane Sugar, Dried Celery, Sea Salt, Butter Powder (butter (cream, salt), dry buttermilk), Buttermilk Solids (whey solids, buttermilk powder, nonfat dry milk), Black Pepper, Parsley, Dried Roasted Garlic, Turmeric, Sage, Natural Butter Flavor, Saffron, Natural Colors.
Contains Egg, Milk, Wheat.