Chicken And Corn Soup Recipe
Chicken And Corn Soup is popular with my family, its sure to be so with your family too. This Chicken And Corn Soup is surely going to make you popular amongst your friends once you treat them to it.
Summary
Ingredients
1 2 1/2 - to 3-pound broiler-fryer, cut up
1 1/2 quarts water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 medium-sized onion, sliced
1 celery stalk with leaves, chopped
2 sprigs parsley
2 cups corn kernels cut from fresh ears (about 6)
2 hard-cooked eggs, chopped
Directions
1. Put the chicken, water, salt, pepper, onion, celery, and parsley in a heavy kettle or Dutch oven. Bring to a boil, cover, and simmer for 1 hour, or until the chicken is tender.
2. Remove the chicken from broth. When cool enough to handle, discard skin and bones and cut the chicken meat into bite-sized pieces. Reserve. Strain the broth and return to the kettle.
3. Bring to a boil and add the reserved chicken and corn and cook for 5 minutes. Stir in the eggs.
2. Remove the chicken from broth. When cool enough to handle, discard skin and bones and cut the chicken meat into bite-sized pieces. Reserve. Strain the broth and return to the kettle.
3. Bring to a boil and add the reserved chicken and corn and cook for 5 minutes. Stir in the eggs.
