Chicken Corn Soup I

Name: Chicken Corn Soup I
Ingredients: 1 (4 pound) chicken; 1 onion, chopped; 4 quarts water; 1 (10 ounce) package frozen whole kernel corn; 1/2 cup chopped celery; salt and pepper to taste; 1 cup all-purpose flour; 1 pinch salt; 1 egg; 1/4 cup milk; 2 hard-cooked eggs, chopped

11 ingredients

5 steps

Ingredients

1 (4 pound) chicken
1 onion, chopped
4 quarts water
1 (10 ounce) package frozen whole kernel corn
1/2 cup chopped celery
salt and pepper to taste
1 cup all-purpose flour
1 pinch salt
1 egg
1/4 cup milk
2 hard-cooked eggs, chopped

Directions

1

In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
2

Cut corn from cobs if using fresh corn.
3

Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
4

In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
5

Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.