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:

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

Directions Step-By-Step

1
In a large stewing kettle, cover chicken with 3 quarts water. Add salt, pepper and saffron. Stew until tender.
2
Remove 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.
3
Before 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.
4
Rivvels: 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