Prep 30 mins
Cook 2 hrs 30 mins
Oh yes! This is a good, hearty, filling soup. You won't need much else when serving this dish.
- 2 lbs cut up chicken
- 5 cups water
- 1 medium onion, chopped
- 2 tablespoons chopped parsley
- 1⁄2 cup chopped celery
- 2 cups corn
- salt and pepper, to taste
- 1 cup flour
- 1 egg, beaten
- 1⁄4 cup milk
- Simmer chicken in boiling water until tender.
- Remove bones and skin.
- Strain the stock.
- Return stock and chicken to pot.
- Add onions, celery, corn and parsley.
- Simmer till vegetables are tender.
- Mix flour with egg and milk.
- Rub mixture with fork till it crumbles.
- Drop crumbs in soup.
- Cook 10 more minutes covered.
Miss Annie, I going to write this review while eating this delicious soup. I had a chicken in the freezer just begging for me to find a recipe. I discovered this Miss Annie recipe and knew immediately, this is the one! This recipe is so easy to do. I prepared exactly as your instructions indicated (adding the parsley with step #5), up until the flour, milk and egg. I found I had made a batter instead of crumbs, so instead of adding more flour, being a dumpling lover, I decided to drop 1/2 teaspoonfuls of batter into the soup to make little dumplings! It was just delicious! Thank you, once again, Miss Annie for yet another delicous meal!
Very good recipe for chicken corn soup. I agree w/Bev, the rivels were too batter like - I will omit the milk next time (that's how I've always made them in the past and I'm from "Amish Country"); they work especially well if you use your hands to mix the flour and egg - add flour to the mixture as needed, then crumble them into the soup. The whole family loved this.