Pennsylvania dutch chicken corn soup

Pennsylvania dutch chicken corn soup

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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • water - 4 qt
  • chopped onion - 1 item
  • ears corn - 10 item
  • chopped celery with the leaves - 1/2 c
  • hard-boiled eggs - 2 item
  • salt and pepper - 1 item
  • rivels - 1 item
  • Add salt
  • pinch of salt - 1 item
  • egg - 1 item
  • milk - 1 item

How to make pennsylvania dutch chicken corn soup:

Put cut-up chicken and onion into water and cook slowly until tender. Add salt. Remove chicken. Cut the meat into small pieces and return to broth together with the corn (which has been cut from the cob), celery and seasoning. Continue to simmer.Rivels:1 c. flour pinch of salt1 egg milk Make rivels by combine flour, salt, egg and a little milk. Mix well with fork or fingers to form small crumbs. Drop these into the soup, also the chopped, hard-boiled eggs.

Chicken bouillon (1 tablespoon), parsley flakes, celery seed, small dice potatoes, chopped garlic and cut-up carrots can be added.

This is a wonderful, good soup. Outten the stove and eat yourself full.

Note: For Chicken Noodle Soup and Chicken Rice Soup, leave the corn and rivels out.


Recipe categories: Soups & stews, Chicken, Stocks.

Rating:
Pennsylvania dutch chicken corn soup
2.9
Average rating: 2.9 of 5, total votes: 9
Cook. Time: PT1H20M
Total Time: PT1H20M


Cause of complaint:

Related ingredients:
butter, ground beef, small onion, minced, onions, sliced thin, stewing chicken, cut up, large onions, lean ground chuck, medium potatoes, peeled and cubed 1/2 inch, cans minced clams about 2 c, broccoli stems, cut very fine
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