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Chicken Corn Soup Recipe

   
 

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     Chicken Corn Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
3-4 lb chicken
1 TBSP chicken soup base
2 tops celery
1 sm onion
1 tsp salt
1/2 tsp pepper
4 hard boiled eggs, chopped
Corn (fresh=1 doz full ears; frozen = 4 qts;canned = 4 qts + juice)
1-2 tsp parsley flakes
 
Rivals: (pea size dough balls)
1 C flour
1 lg egg
milk to moisten

Instructions
In a stock pot. Add chicken, soup base, celery, onion, salt and pepper. Cover with water and bring to boil. Simmer covered 1-1 1/2 hours until meat falls off bone. Pick and chill meat for later.
Strain broth into soup pot. Chop onion and celery. Add parsley flakes. Bring to boil and add corn. Bring to boil. Mix ingredients for rivals. Add rivals one at a time in different areas. Simmer 30-45 minutes. Add chicken and hard boiled eggs.


Originally Submitted
9/28/2008





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