Chicken And Corn Soup Recipe
Summary
Ingredients
| Fryer chicken | 3 Pound | |
| Water | 1 1/2 Quart | |
| Salt | 1 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| 1 medium-sized onion, sliced | ||
| 1 celery stalk with leaves, chopped | ||
| Parsley sprigs | 2 | |
| Corn kernels | 2 Cup (16 tbs) | |
| 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.
Chef
