Title: Pennsylvania Dutch Chicken-Corn Soups/stews
Categories: Diabetic Poultry Entree Soup
Yield: 12 Sweet ones
| 4 | lb | Stewing chicken |
| 3 | qt | Cold water; |
| 2 | md | Onions; minced |
| 1 | c | Celery; diced |
| 2 1/2 | ts | Salt;* |
| 1/4 | ts | Pepper; |
| 8 | | To 10 ears corn; cut from cob |
| 1 | | Egg; |
| 1 | c | Sifted flour; |
| 2 | | Hard-cooked eggs; chopped |
| | | Chopped parsley; |
*Calls for 2 1/2 ts of salt, many recipes in todays world's calls for much
less. This cookbook was published around 1968. Put chicken, water, onions,
celery, salt and pepper in kittle. Cover and simmer for 2 hours or until
fork tender. Remove chicken from broth; refrigerate both separately.
Remove fat from broth about 1 hour before serving; add enough to water to
make about 10 cups broth. Add corn. Simmer for 8 minutes. Remove chicken
from bones; cut into chucks. Add to soup. Beat egg until light in color in
small bowl. Add milk; beat in flour until smooth. Drop from large spoon
into simmering soup. Simmer for 3 minutes. Add hard-cooked eggs and
parsley. Yield: 12 serving. This is a favorite of Pennsylvania Dutch
people, and is often served at chuch suppers. The Panhellienic CookBook
Meats Brought to you and yours via Nancy O'Brion and her Meal-Master.