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Pennsylvania Dutch Chicken Corn Soup
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4 pound chicken
4 quarts water
1 onion, finely chopped
1/2 cup celery
2-1/2 cups fresh or canned corn
2 hard boiled eggs, chopped
Salt and pepper
Simmer chicken in salted water slowly until it is cooked tender. Remove chicken and strain broth. Add corn to broth and bring to a boil. Cut pieces of chicken and celery into bite-size pieces, and add to broth along with onion. Cook for 5 to 10 minutes.
Five to 10 minutes before serving, add hard boiled egg and rivels made by mixing 1 cup flour, 1/4 cup milk and 1 egg with a fork until the dough is the size of peas. Simmer for 5 minutes.
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