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Chicken Corn Soup Recipe

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

Contributor:  
Contributor:  
Gizelle Steffl
Added: Wednesday, January 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 cups water
1 whole chicken (fryer)
Parsley Flakes
6 Eggs
Flour
Frozen Corn (1 large bag)
Diced carrots (optional)
1 (15oz) can low sodium Chicken Broth (optional)

Directions:
Directions:
Boil chicken until meat is falling off bone. Take chicken out to cool. Set aside broth. Remove meat from bones and shred or dice into bit size pieces. Return meat to broth. Add frozen corn and diced carrots. Bring to a low boil.

In separate bowl, make dumplings: Beat eggs until smooth. Add flour slowly until the mixture is smooth. Consistency should be thick but not so thick it won't run off spoon if you turn the spoon up side down. This is hard to explain but you'll get it with practice.

Once soup has boiled for 10-15 minutes, slowly add the egg mixture in teaspoon (the size you eat with) size droplets one at a time. When all mixture is gone, Add parsley flakes, cover and low boil for 10 more minutes. Lower heat to low simmer and enjoy.

Options: Shredded American cheese can be added to individual bowls before serving.

Serve with Garlic bread, hard rolls or crackers.

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Soup can be frozen, but don't freeze with dumplings - they get weird. Make new when you reheat.

 

 

 

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