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Chicken Corn Soup Recipe

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This recipe for Chicken Corn Soup is from The Good Eats Cookbook - Remembering Nanny and Pappy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 4lb stewing chicken
1 c chopped onion
1 T salt
1/4 tsp pepper
1 c chopped celery
2 10 oz packages of frozen corn
1 c sifted flour
1/2 tsp salt
1 raw egg
1 or 2 T milk
2 hard boiled eggs, chopped
Directions:
Directions:
Place chicken, onion, salt and pepper in a large kettle. Add water to cover. Simmer, covered, about 2 1/2 hours or until chicken is almost tender. Remove chicken from broth, discard skin and bones and cut meat into bite size pieces. Return chicken to broth along with celery and corn. Continue simmering, covered about 20 minutes. Meanwhile, prepare rivels. In a bowl, combine flour, salt, raw egg and milk, enough to make a crumblike mixture. From spoon, drop rivels and chopped hard boiled eggs into simmering soup. Cook uncovered about 20 minutes or until rivels are tender. Season with salt and pepper to taste.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
Yum Yum

 

 

 

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