"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Chicken Corn Soup Recipe

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

Jean Fender
Added: Monday, April 20, 2009


1 3 1/2 lb. chicken
3 qt. water
1 large onion, diced
2 stalks celery
1 tsp. white pepper
2 T. salt
1/2 tsp. celery seed
2 cans whole kernel corn
2 cans creamed corn
1 can cream of celery soup

Dough Balls
1 c. flour
1 egg
1/4 tsp. salt
1/4 tsp. baking powder

In a large pot, place chicken, cover with water, onion, celery, white pepper, salt and celery seed. Bring to a boil then lower heat and simmer for about 2 hours. Remove chicken from pot. Pick the chicken from the bones and discard bones and skin. Dice the meat and return to pot.
Place corn and celery soup into pot and bring to a boil. Mix the dough balls by combining flour, egg, salt and baking powder in a bowl. Mix thoroughly. Sift this mixture through your hand into the boiling soup and continue to stir. Reduce heat, simmer for about 15 minutes before serving.




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