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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Corn Soup Recipe

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This recipe for Chicken Corn Soup is from The Jacobus Family Cookbook Project, 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:  
4 lbs chicken breast (bone-in)
chopped leek (1-2, white and light green parts)
1 t saffron
corn cut from 6 ears or 16-oz bag frozen corn
1 can creamed corn
8-oz egg noodles
1 hard-cooked egg, chopped
1/3 C water
1/3 C half & half
1/3 C flour

Rivels
1 C flour
1 eg
1/2 C milk
Directions:
Directions:
Cover chicken breasts with water or broth (you can add a chopped carrot, a few peppercorns & dried thyme for extra taste). Bring to a boil, then simmer for about an hour. Let chicken cool, then cut into bite-sized pieces.

Strain the broth. Add leeks, saffron, noodles & corn. Boil for 10 min. Add chicken, creamed corn & egg and heat through.

Mix together water, half and half and flour and add to broth. Simmer 5 min.

Mike rivel ingredients to make a soft dough. Drop by teaspoonfuls into he simmering broth. Cover and simmer for 10 min.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 1/2 hr
Personal Notes:
Personal Notes:
This is Bonnie Powers' recipe

 

 

 

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