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Instructions |
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Place chicken in stockpot or pressure cooker along
with salt, pepper and onion. Cook until chicken is
tender and falls easily from bones. Remove chicken
to cool, and remove chicken from bones. Set deboned
chicken aside for later.
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Strain chicken brother to remove any sediment from
cook chicken. Season to taste. Mix cornmeal with
milk and small amount of chicken stock in a bowl
until smooth. Slowly add back to chicken stock and
cook until a creamy texture.
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Add back the deboned cooked chicken and simmer until
chicken is hot.
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My mother made this for me as a child and now my
husband says this is his all time favorite soup.
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| Serving
Suggestions |
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Serve as soup with crackers, over toast as open faced sandwich or over rice
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Originally Submitted
8/8/2010
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