Pennsylvania dutch chicken-corn soups/stews

12 sweet ones

Ingredients

Quantity Ingredient
4 pounds Stewing chicken
3 quarts Cold water;
2 mediums Onions; minced
1 cup Celery; diced
2½ teaspoon Salt;*
¼ teaspoon Pepper;
8 To 10 ears corn; cut from cob
1 Egg;
1 cup Sifted flour;
2 Hard-cooked eggs; chopped
Chopped parsley;

Directions

*Calls for 2½ 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.

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