Chicken And Corn Soup Recipe
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.
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