Chicken corn soup

Chicken corn soup



  • 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.

Chicken corn soup
Average rating: 3.6 of 5, total votes: 5
Cook. Time: PT30M
Total Time: PT30M

Cause of complaint:

Related ingredients:
half and half, pkg, milk, salt, flour
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