Amish Recipes
Chicken-Corn Soup
Yield: 3 to 4 servings
Ingredients
- 2 pounds cut up chicken
- 5 cups water
- 1 medium onion, chopped
- 2 tablespoons chopped parsley
- 1/2 cup chopped celery
- 2 cups whole kernel corn
- Salt and pepper
- 1 cup all-purpose flour
- 1 egg, beaten
- 1/4 cup milk
Instructions
- Simmer chicken in boiling water; remove bones and skin.
- Strain the stock.
- Return to pot.
- Add onions, celery and corn. Simmer until vegetables are tender.
- Mix flour with egg and milk.
- Rub mixture with fork until it crumbles.
- Drop crumbs into soup.
- Cook for 10 more minutes covered.