Chicken Corn Soup Recipe
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 This recipe for Chicken Corn Soup, by Julie Fisher, is from Recipes From Mom and Me,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Julie Fisher
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 whole chicken 2-3 lb
1 whole medium onion
3 whole cloves
1 whole carrot, peeled
1 rib of celery
i bay leaf
8 peppercorns
2 1lb bags frozen corn or 2 quarts fresh corn cut from cob
2 medium potatoes, peeled and diced
2 hard boiled eggs, peeled and diced
1 cup small egg noodles or homemade noodles
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Directions: |
Directions:Place chicken in large stock pot. Add 3 qts water, the carrot, celery, bay leaf, peppercorns and the whole peeled onion studded with the 3 cloves.Cover and simmer 2 hours or until chicken is tender.
Remove chicken and strain stock, discarding veggies and seasonings. season stock with salt and pepper to taste.
Cool chicken enough to remove meat from bones. Chop meat and return to stock along with corn and potatoes. Cook 10 minutes and then add uncooked noodles and hard boiled eggs. Cook until noodles are soft. Add water if needed. |
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Personal
Notes: |
Personal
Notes: Every year on Labor day weekend we would go to Grandma Rauhauser's house, the whole Rauhauser clan, Aunts, Uncles, and Cousins, and Grandma would make huge pots of Corn Soup to eat. Everyone else brought side dishes and desserts. Great times and great memories!
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