Chicken Corn Soup
(from clair’s recipe box)
Source: Mom--not a precise recipe, just her instructions:)
Prep time: 30 minutes
Cook time: 60 minutes
Serves 6 people
Categories: Ben Favorites, Soup
Ingredients
- 1 whole chicken
- 1ish cup flour
- 1 egg (possibly may need a 2nd)
- 1 bag frozen corn
- bunch fresh parsley
- salt
- pepper
Directions
-
Slow boil the chicken in a full pot of water until cooked through and no longer pink—maybe about an hour.
-
Take the chicken out and save the broth you have created for the soup base.
-
When chicken is cool enough, pick chicken off bones and chop to bite-size pieces.
-
Make a mound of flour with space larger than an egg in the middle.
-
Crack egg into the space in the mound of flour. Gradually work flour into the egg so that pea-size dough balls form. Balls should be moderately sticky—add more flour or egg to adjust texture.
-
Bring stock to a fast and hard boil. Stir in dough balls slowly. Follow these instructions carefully so as to cook dough balls correctly!
-
Add bag of frozen corn and chicken to soup.
-
Add salt, pepper and chopped fresh parsley to soup, all to taste.