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Chicken corn soup

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Ingredients/Components

water - 4 qt
salt and pepper to taste - 1 item
onion, chopped - 1 item
hard-cooked eggs, chopped - 2 item
fresh parsley, chopped - 1/4 c
celery, chopped with leaves - 1/2 c
ears corn* - 10 item
rivels - 1 item

How to make chicken corn soup:

Place cut-up chicken and onion in the water and cook slowly until tender; add salt. Remove and cut the meat into 1-inch pieces and return to broth together with corn that has been cut from the cob, celery and seasoning. Continue to simmer. For a richer broth, add 4 bouillon (chicken) cubes to the pot. Add 2 cups of cooked noodles or 1 recipe of rivels (recipe follows).

*Two cups of canned or frozen corn may be substituted for fresh corn.

Recipe categories: Soups & stews, Chicken, Chowders.

Rating:

3.6

Average rating: 3.6, total votes: 5

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