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Chicken Corn Soup Recipe

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This recipe for Chicken Corn Soup, by , is from The Creasey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Creasey
Added: Monday, December 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Soup: 1 large stewing chicken, 1 large pkg of frozen corn or the kernels off of 24 ears of fresh corn, 6 hard boiled eggs, rivels (see below), 1 large onion, leaves from one bunch of celery, salt, pepper, Lawry's Salt (optional-not traditional)

Rivels (dumpling noodles): 1 c, flour, 1 raw egg, milk, dash of salt

Directions:
Directions:
Soup: in a large stock pot place chicken, chopped onion, chopped celery leaves and seasoning, fill with water and bring to a boil. Reduce heat and simmer until chicken is falling off the bone. Remove chicken from stock and cool. When able to handle, remove skin and de-bone. Return to stock--you may need to add more water.. Add corn and hard-boiled egg yellows--reserve whites. Heat until corn is tender. Bring almost to a boil and add rivels and chopped egg whites. When rivels are cooked through the soup is done.

Rivels: Mix flour and beaten raw egg in a bowl. Mix with a fork. Add enough milk to make a stiff dough. If you add to much you can correct with flour. Let the dough rest for about five minutes Take a small amount (about the size of walnut) and place it in the palm of one hand. Place your hands together and rub them together so that the dough elongates into a longish fairly thick round noodle. Pinch off 1 & a 1/2 inch pieces into the hot soup. Cook for about 10 minutes or until the dumpling is firm and cooked through. Remember these will almost double in size so don't add too many at first. You can always add more if you feel you need to.

Number Of Servings:
Number Of Servings:
Enough for a small army
Preparation Time:
Preparation Time:
Six Hours including cook time
Personal Notes:
Personal Notes:
A great fall meal with salad and crusty bread, this soup is fairly labor intensive, but well worth the effort. I often start the stock with half water and half canned chicken stock to give it some extra body, but that's personal taste and not traditional. The soup may be frozen, but if you plan on doing that do it before you add the egg whites. They get grey and rubbery when frozen and you can always add some in the reheating process.

 

 

 

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