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pennsylvania Dutch Chicken Corn Soup 1 (4 Pound) Chicken
4 Quarts Water
1 Onion, Finely Chopped
1/2 Cup Celery
2 1/2 Cups Fresh Or Canned Corn
2 Hardboiled Eggs, Chopped
salt And Pepper simmer Chicken In Salted Water Slowly Until It Is Cooked Tender. Remove Chicken And Strain Broth. Add Corn To Broth And Bring To A Boil. Cut Pieces Of Chicken And Celery Into Bite-size Pieces, And Add To Broth Along With Onion. Cook For 5 To 10 Minutes. five To 10 Minutes Before Serving, Add Hardboiled Egg And Rivels Made By Mixing 1 Cup Flour, 1/4 Cup Milk And 1 Egg With A Fork Until The Dough Is The Size Of Peas. Simmer For 5 Minutes. |
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