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Chicken Corn Soup Recipe

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This recipe for Chicken Corn Soup is from Bernie Hamm's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 boiler fryer chicken
4.5 quarts water
1 onion, chopped
1 16 ounce can canned tomatoes or 1 pound fresh tomatoes
2 carrots, sliced
Bunch fresh parsley
1 cup flour
1 egg plus 1 egg yolk
6 fresh corn ears
salt and pepper, to taste
1 teaspoon sugar, optional
Directions:
Directions:
Simmer whole chicken in water with onion, tomatoes, carrots, and parsley until chicken is done. Remove chicken and cool. Mix flour, egg and egg yolk separately. Pinch off small bits and drop into soup. Cut the corn of the six ears of corn and add to soup. Remove meat from chicken and return to soup. Simmer 10 minutes more.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
N/A
Personal Notes:
Personal Notes:
This is a glorious recipe.

 

 

 

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