Chicken Corn Soup
Chicken and corn have unusually compatible flavors. This soup is a newer twist on the traditional pot pie. With the addition of noodles or rivvels it has a close resemblance to, yet is a welcome variation on, the old favorite. Again, the ingredients are homegrown.
Amish cooks are sought after to prepare the Chicken Corn Soup offered for lunch at local fire company dinners and at the food stands at farm auctions in the Lancaster area.
Ingrediënten
- 3 –4 lbs. stewing chicken
- salt to taste
- water
- 2 quarts corn fresh, frozen, or canned
- rivvels optional
- 3 –4 hard-boiled eggs diced (optional)
- dash of pepper
Instructies
- In large kettle, cover chicken pieces with water.
- Salt to taste.
- Cook until tender, then cut meat off bones and dice into bite-sized pieces.
- Return chicken to broth.
- Add corn and bring to a boil.
- Stir in rivvels or hard-boiled eggs and cook until rivvels are cooked through.
- Add pepper and serve.
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