Pennsylvania Dutch Chicken Corn Soup |
|
 |
Prep Time: 30 Minutes Cook Time: 48 Minutes |
Ready In: 78 Minutes Servings: 8 |
|
In 'The Everything Soup, Stew, and Chili Cookbook'; *Rivels-part dumpling, part free-form pasta Ingredients:
1 tablespoon butter |
1 medium onion, diced |
1 celery rib, sliced |
4 cups corn kernels |
10 cups chicken broth |
1 1/2 cups diced chicken |
1 cup flour |
1 egg |
1/2 teaspoon water |
salt |
pepper |
Directions:
1. In a big soup pot, melt butter over med-high heat; add in onion and celery; saute 3 minutes.
2. Add in corn; continue to cook, stirring, 5 minutes.
3. Add in broth; decrease heat to medium and simmer 30 minutes; stir chicken pieces into broth.
4. Bring soup to a boil over high heat.
5. Pour flour into a bowl.
6. Beat egg and water together; add to flour, stirring into a thin paste.
7. With a fork or medium-gauge sieve, drizzle flour mixture into boiling soup.
8. Decrease heat to medium; stir gently; cook 10 minutes longer.
9. Season with salt and pepper to taste.
|
|