Pennsylvania dutch chicken and corn soup

6 servings

Ingredients

Quantity Ingredient
3 Chicken breasts
1 large Onion, chopped
8 cups Water
½ teaspoon Salt
¼ teaspoon Pepper
1 pack Frozen whole-kernel corn
1 pack Frozen chopped broccoli
1 cup Flour
1 tablespoon Milk, low-fat or skim
1 Egg

Directions

Calories per serving: 290 Fat per serving: 16% Approx.

Place the chicken, breast side down, in a Dutch oven or large saucepan; add the onion, water, salt and pepper. Heat to boiling; reduce heat, cover, and simmer for 35 minutes or until the chicken is tender. Let the chicken cool, remove the meat from the bones, and cut it into bite-sized pieces. Skim off the fat from the broth and heat the broth to boiling. Add the chicken, corn and broccoli. Reheat to boiling. Meanwhile, mix the flour, milk and egg in a small bowl with a fork. With your fingers, crumble small pieces of the dough mixture into the simmering soup; reduce the heat to medium; cook uncovered, for 5 minutes or until the drops of dough and vegetables are tender.

Submitted By IRIS GRAYSON On 02-04-95

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