Chicken Corn Soup

Name: Chicken Corn Soup
Ingredients: 1 whole Chicken, 3-4 Lbs; 4 cups Chicken Broth; 1 whole Onion; 2 stalks Celery; 2 whole Carrots; 2 cloves Garlic; 1 Tablespoon Salt; 1/2 teaspoons Celery Seed; 2 cans Creamed Corn (15 Oz. Can); 1 can Whole Kernel Corn (15 Oz. Can); 1 can Cream Of Celery Soup (10.5 Oz. Can); 1 cup Flour; 1/4 teaspoons Salt; 1/4 teaspoons Baking Powder; 1 whole Egg; 1/2 whole Lemon (optional)

16 ingredients

8 steps

Ingredients

1 whole Chicken, 3-4 Lbs
4 cups Chicken Broth
1 whole Onion
2 stalks Celery
2 whole Carrots
2 cloves Garlic
1 Tablespoon Salt
1/2 teaspoons Celery Seed
2 cans Creamed Corn (15 Oz. Can)
1 can Whole Kernel Corn (15 Oz. Can)
1 can Cream Of Celery Soup (10.5 Oz. Can)
1 cup Flour
1/4 teaspoons Salt
1/4 teaspoons Baking Powder
1 whole Egg
1/2 whole Lemon (optional)

Directions

1

Start by removing chicken from bones, removing skin, and shredding chicken into small pieces (I use a rotisserie chicken, or cook a whole chicken in a slow cooker all day with about 2 cups of water).
2

Chop carrots, celery, and onions into a medium dice. Mince garlic.
3

Put about 2 cups of chicken broth and the carrots, celery, onions, garlic, salt, and celery seed in a stockpot. Cook over medium high heat till softened, about 10 minutes.
4

Add creamed corn, corn, cream of celery soup, and remaining broth to pot. Stir and bring to a boil.
5

Meanwhile, mix flour, salt, and baking powder in a small bowl. Add a lightly beaten egg and mix to create a dry dough.
6

Drop dough into the hot soup and stir. Small dough balls (or rivels) will form, and the soup will thicken.
7

Add chicken to the soup, reduce heat, and simmer for a few minutes until chicken is warmed through and rivels are cooked through.
8

Season with salt and pepper, and juice of half a lemon if desired.