Pennsylvania Dutch Chicken-Corn Soups/stews

Servings: 12
Ingredients:

4 lb Stewing chicken                     8    To 10 ears corn; cut from
3 qt Cold water;                              -cob
2 md Onions; minced                      1    Egg;
1 c  Celery; diced                       1 c  Sifted flour;
2 1/2 ts Salt;*                              2    Hard-cooked eggs; chopped
1/4 ts Pepper;                                  Chopped parsley;

*Calls for 2 1/2 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. Servings: 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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