Title: 511221 Pennsylvania Dutch Corn-Chicken Soup
Categories: Soup Regional Vegetable Poultry
Yield: 4 Servings
| 1 1/2 | c | Cooked whole kernel corn |
| 1 | cn | (10 1/2 oz.) condensed chicken-rice soup |
| 2 | | Chicken bouillon cubes Water Salt and pepper Dumpling batter |
| 3/4 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1 | tb | Butter |
| 1 | | Egg |
| 1/2 | c | Water |
Combine corn, soup and bouillon cubes in large saucepan. Add 3 cans of
water. Bring to boil; season to taste with salt and pepper. Dribble
dumpling batter from spoon into gently boiling soup. Simmer 5 minutes or
until dumplings are cooked. Makes 1 1/2 quarts or 4 to 6 servings.
DUMPLINGS Sift together: Flour and salt, Cut in: Butter. Add 1 egg to 1/2
cup water and beat with fork just enough to blend. Add to flour mixture and
beat with spoon until smooth.