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
In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour.
Remove chicken, let cool and remove meat from bones.
Cut meat into 1 inch pieces, discard skin and bones.
Cut corn from cobs if using fresh corn.
Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.