Wednesday, November 12, 2008

Chicken Corn Soup

Chicken Corn Soup


3 pounds of chicken Revels:
1 onion, chopped 1 cup flour
½ cup of celery 1 egg
1 tsp of white pepper salt
1 can of whole kernel corn pepper
2 cans of creamed corn
1 can of chicken broth
1 tsp salt

1. Boil chicken with the chopped onion, celery, white pepper and enough water to cover the chicken for approx. 1 hour.
2. Remove chicken and let cool enough to handle. Cut into small pieces and return to the pot.
3. Add the corn (all three cans) and the chicken broth and bring to a boil.
4. Mix the revel ingredients together with a fork and slowly add to the soup while stirring constantly. (they thicken the soup and taste like mini dumplings)

From Linnea Ross

No comments: