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Рецепт Chicken Corn Soup
by Jann from PA

Chicken Corn Soup

This is a soup that was made in large amounts and sold at the annual Strawberry Festival in June in my hometown. It is an old PA Dutch recipe made by the woman's auxiliary of the Lititz Fire Company. The woman prepared the chicken and other ingredients and the men cooked up the large pots of soup to sell. It is best made with fresh corn, but frozen works, too. Canned will do, if nothing else is available. Creamed corn is never used in the traditional recipe.

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Подготовка: США American
Приготовление: Порций: 12

Ингредиенты

  • 2 cups chicken meat
  • 2 cups broth
  • 2 cups water
  • salt and pepper, to taste
  • 1/2 tsp. saffron, optional (but traditional)
  • 1 egg, lightly beaten
  • 1 cup flour
  • 2 cups corn (fresh is best)
  • 2 hard cooked eggs

Инструкции

  1. Cover chicken with water. Cook an hour or two, cool, and separate meat, and discard bones and fat. Best done the day before!
  2. Put broth, salt and pepper, and saffron in a pot to heat up.
  3. Meanwhile, add 1 cup flour to the beaten egg, and stir to make rivels (can substitute 2 cups soup noodles), but I prefer the rivels!
  4. Add rivels to boiling broth, and stir. Lower the heat, and stir as needed.
  5. Add corn and cook about 1/2 hour.
  6. Serve sprinkled with chopped hard cooked egg.