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Chicken Corn Soup Recipe

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

Contributor:  
Contributor:  
Michael
Added: Monday, August 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  


2 whole chickens, cut into pieces
3 quarts water
3 onions, minced
1 cup chopped celery
2 tb salt
1 tsp ground nutmeg
tsp ground black pepper
10 ears fresh corn
3 eggs
1 cup sifted all purpose flour
cup milk




Directions:
Directions:

In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup

When fat solidifies, remove. Soup should equal about 2 quarts

Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from the cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes

Meanwhile, place two eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside
Chop cooled chicken meat and add to soup

In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth and make small (1/4-1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.


 

 

 

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