Chicken Corn Soup I

Chicken Corn Soup I
Chicken Corn Soup I might be just the main course you are searching for. One serving contains 407 calories, 32g of protein, and 25g of fat. This recipe serves 12. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 2 hours. It will be a hit at your Autumn event. Head to the store and pick up onion, salt and pepper, water, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

1
In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour.
Ingredients you will need
Whole ChickenWhole Chicken
OnionOnion
StockStock
WaterWater
Equipment you will use
PotPot
2
Remove chicken, let cool and remove meat from bones.
Ingredients you will need
MeatMeat
3
Cut meat into 1 inch pieces, discard skin and bones.
Ingredients you will need
MeatMeat
4
Cut corn from cobs if using fresh corn.
Ingredients you will need
Fresh CornFresh Corn
CornCorn
5
Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
Ingredients you will need
Salt And PepperSalt And Pepper
Whole ChickenWhole Chicken
CeleryCelery
StockStock
CornCorn
SoupSoup
Equipment you will use
PotPot
6
In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
Ingredients you will need
All Purpose FlourAll Purpose Flour
MilkMilk
SaltSalt
EggEgg
Equipment you will use
BowlBowl
7
Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.
Ingredients you will need
Hard Boiled EggHard Boiled Egg
SoupSoup

Equipment

DifficultyExpert
Ready In2 hrs
Servings12
Health Score4
Dish TypesSoup
OccasionsFallWinter
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