| Recipes with similar ingredients: | ||
Oven-Fried Chicken | ||
|
Sauerkraut Soup | ||
|
Rivel Soup | ||
|
Chicken Soup Casserole | ||
|
Potato Soup | ||
Email
Print
Chicken Corn Soup
Ingredients:
1 chicken (preferably a 4-lb. hen)
4 quarts cold water
1 onion, chopped
1/2 c. chopped celery and leaves
2 1 1/2 c. fresh or frozen corn
2 cooked eggs (optional)
salt and pepper
1 chicken (preferably a 4-lb. hen)
4 quarts cold water
1 onion, chopped
1/2 c. chopped celery and leaves
2 1 1/2 c. fresh or frozen corn
2 cooked eggs (optional)
salt and pepper
Directions:
Cook chicken slowly until it is tender,adding salt 30 min. brfore it is done.
Remove chicken and strain broth through a fine sieve.
Take meat from bones and cut into bite sized pieces. Set aside.
Add corn to broth and bring to a boil. Add chopped celery and seasoning and cook 5 min.
Five minutes before serving, add chicken. diced eggs, and rivels made from:
1 c. flour
1 egg
1/4 c. milk
Rub this mixture together with 2 forks until the size of peas and drop into boiling soup.
Cover and cook gently for 5 min.
Makes 10 Servings
Cook chicken slowly until it is tender,adding salt 30 min. brfore it is done.
Remove chicken and strain broth through a fine sieve.
Take meat from bones and cut into bite sized pieces. Set aside.
Add corn to broth and bring to a boil. Add chopped celery and seasoning and cook 5 min.
Five minutes before serving, add chicken. diced eggs, and rivels made from:
1 c. flour
1 egg
1/4 c. milk
Rub this mixture together with 2 forks until the size of peas and drop into boiling soup.
Cover and cook gently for 5 min.
Makes 10 Servings
This recipe has not been rated or commented on