Recipe for cooking chicken-corn soup
Recipes from Amish Country :: Amish Stew, Soups and Chilies
2 lbs. cut up chicken 5 c. water 1 med. onion, chopped 2 Tbsp. chopped parsley 1/2 c. chopped celery 2 c. whole kernel corn Salt and pepper 1 c. flour 1 egg, beaten 1/4 c. milk Simmer chicken in boiling water; remove bones and skin. Strain the stock. Return to pot. Add onions, celery and corn. Simmer until vegetables are tender. Mix flour with egg and milk. Rub mixture with fork till it crumbles. Drop crumbs into soup. Cook 10 more mins. covered. Serves 3 to 4.
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