PENNSYLVANIA DUTCH CHICKEN CORN SOUP
1/4 lbs Chicken
4 qts of water
1 onion chopped
1/2 cup celery
2 1/2 cups of corn(fresh or canned)
2 hard boiled eggs
salt and pepper
PENNSYLVANIA DUTCH CHICKEN CORN SOUP PREPARATION:Simmer chicken in salted water slowly until it is cooked tender. Remove chicken and strain broth. Add corn to broth and bring to a boil, cut pieces of chicken and celery into bite size, add to broth, also add onion chopped fine. cook for 5 to 10 minutes. Five to ten minutes before serving add chopped boiled egg and rivels made by mixing 1 cup flour, 1/4 cup milk, & 1 egg with a fork until the dough is the size of peas. Simmer for five minutes.
1/4 lbs Chicken
4 qts of water
1 onion chopped
1/2 cup celery
2 1/2 cups of corn(fresh or canned)
2 hard boiled eggs
salt and pepper
PENNSYLVANIA DUTCH CHICKEN CORN SOUP PREPARATION:Simmer chicken in salted water slowly until it is cooked tender. Remove chicken and strain broth. Add corn to broth and bring to a boil, cut pieces of chicken and celery into bite size, add to broth, also add onion chopped fine. cook for 5 to 10 minutes. Five to ten minutes before serving add chopped boiled egg and rivels made by mixing 1 cup flour, 1/4 cup milk, & 1 egg with a fork until the dough is the size of peas. Simmer for five minutes.
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