Monday 11 April 2011

Chicken corn soup

* 1 stewing hen, about 4-lbs
* 4 qts. water
* 1 onion, chopped
* 10 ears corn
* ½ cup celery, chopped with leaves
* 2 hard-boiled eggs
* salt and pepper
* rivels

Put cut-up chicken and onion into the water and cook slowly until tender, add salt. Remove chicken, cut the meat into small (1-inch) pieces and return to broth, together with corn, which has been cut from the cob, celery and seasoning. Continue to simmer. Make rivels by combining 1 cup flour, a pinch of salt, 1 egg and a little milk. Mix well with fork or fingers to form small crumbs. Drop these into the soup, also the chopped, hard-boiled eggs. Boil for 15 minutes longer.

No comments:

Post a Comment

Thank you for taking the time to comment. Although I do not have the time to reply to everyone of them on a constant basis, but, I do read every comment and appreciate it all.