Chicken Corn Soup

An old Pennsylvania Dutch recipe from my Great-Grandmother. This has been known to cure the common cold.

Chicken Corn Soup
Chicken Corn Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Whole Chicken

  • 3-4

    Ears Fresh Corn (or 1 bag frozen corn)

  • 1

    Small Onion

  • 2-3

    Ribs of Celery

  • 1

    Tablespoon Morrison's Chicken Soup Base

  • 2-3

    Hard Boiled Eggs

  • Bow Tie Egg Noodles

Directions

Cover chicken with water and boil until chicken is cooked. Remove chicken from broth and set aside to cool. Cut corn from cob and scrape cob. If fresh corn is not available, I use a bag of frozen corn. Add corn, chopped onion and celery to broth. You can add a tablespoon of Morrison's Chicken Soup Base, if desired, for an extra chicken taste. Salt and pepper to taste. Boil until vegetables are tender. Cut up chicken and return to broth. Add noodles, if you like, but it is good without as well. Add hard boiled eggs just before serving.

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