chicken corn soup

Name: Chicken Corn Soup
Prep time: 40 min
Cook time: 2 h 45 min
Yield: 8
Cuisine: American
Ingredients: 4 pound(s) stewing chicken cut up; 2 teaspoon(s) salt; 1/8 teaspoon(s) pepper; 1/2 teaspoon(s) saffron; 2 cup(s) noodles or rivvels ( recipe following); 1 tablespoon(s) chopped parsley; 2 - hard cooked eggs, chopped; 2 cup(s) fresh or frozen corn

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Private Recipe by

Bonnie Bryant

@GamB

Lewisville, NC

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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(1 rating)

yield 8 serving(s)

prep time 40 Min

cook time 2 Hr 45 Min

method Stove Top

Ingredients For chicken corn soup

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

How To Make chicken corn soup

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.
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