Chicken Corn Soup

This is the recipe I mentioned in the FBR blog post about using Kindle in the Kitchen. The recipe is from Pennsylvania Dutch Cooking, available for free from Amazon for Kindle, or for other ereaders and Android through Project Gutenberg.

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Difficulty: Easy

Servings: 4-8

Ingredients

1 stewing hen, about 4-lbs
4 qts. water
1 onion chopped
10 ears corn
½ cup celery, chopped with leaves
2 hard-boiled eggs
salt and pepper
rivels (see next)

Rivels (directions in soup recipe):

1 cup flour
1 egg
pinch of salt
milk

Directions

Put cut-up chicken and onion into the water and cook slowly until tender, add salt. Remove chicken, cut the meat into small (1-inch) pieces and return to broth, together with corn, which has been cut from the cob, celery and seasoning. Continue to simmer. Make rivels by combining 1 cup flour, a pinch of salt, 1 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. Boil for 15 minutes longer.

Categories: Chowders, Main Dish, One Dish Meal, Other Soups & Stews, Poultry, Soups & Stews

Submitted by: lizpike on August 18, 2011