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Chicken & Corn Soup Recipe

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

Contributor:  
Contributor:  
Scott & Tori Olson
Added: Tuesday, May 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 package whole chicken cut-up
2 Tbls salt
2 Tbls pepper
1 cup celery
1 cup onion
1 can corn
1 can creamed corn
3 hard boiled eggs

Dumplings:
1 cup flour
1 egg
1 tsp salt

Directions:
Directions:
1. Place chicken in heavy pot and cover with water. Add salt and pepper. Cook on low for 8-10 hours.
2. Skin and debone chicken. Pull chicken apart into small peices. Replace chicken into stock.
3. Add celery, onion, and cans of corn. Continue to cook for 6-8 hours.
4. Cut up hard boiled eggs and add one hour prior to serving.
4. To make dumplings - combine all ingredents and form into small lumps of dough. Add to soup one hour before serving.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
Two days
Personal Notes:
Personal Notes:
This recipe works best in a crockpot on the low setting. Boiled eggs and dumplings are optional but are very good.

 

 

 

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