Chicken Corn Soup Recipe

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Chicken Corn Soup

Bonnie Bryant

By
@GamB

In Lancaster County, Pennsylvania, the women of Fire Compant Auxillaries would hold Chicken Corn Soup suppers. When I was young this was something I would always look forward to. There were always long lines formed outside the firehouses waiting for the soup to be served.


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Rating:
★★★★★ 1 vote
Serves:
8
Prep:
40 Min
Cook:
2 Hr 45 Min
Method:
Stove Top

Ingredients

4 lb
stewing chicken cut up
2 tsp
salt
1/8 tsp
pepper
1/2 tsp
saffron
2 c
noodles or rivvels ( recipe following)
1 Tbsp
chopped parsley
2
hard cooked eggs, chopped
2 c
fresh or frozen corn

Step-By-Step

1In a large stewing kettle, cover chicken with 3 quarts water. Add salt, pepper and saffron. Stew until tender.

2Remove chicken from stock and set aside the breast and legs for future use. I:E pot pie. Bone rest of the chicken, cut into small pieces. Return to stock and chill thoroughly.

3Before reheating, skim off most of the fat from the top. Add the noodles or *rivvels and cover. Boil 15 minutes longer. Add parsley and chopped eggs before serving.

4Rivvels: 1 cup flour; 1/2 teaspoon salt; 1 egg well beaten. Combine the flour, salt and beaten egg. Rub through hands into the soup.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American