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Chicken Soup

Chicken Soup
By Dale Murphy on Tuesday, November 5, 2013 at 4:32pm

2 lbs cut up chicken
5 cups water
1 medium onion, chopped
2 tablespoons chopped parsley
1/2 cup chopped celery
2 cups corn
salt and pepper, to taste
1 cup flour
1 egg, beaten
1/4 cup milk

Simmer chicken in boiling water until tender.
Remove bones and skin.
Strain the stock.
Return stock and chicken to pot.
Add onions, celery, corn and parsley.
Simmer till vegetables are tender.
Mix flour with egg and milk.
Rub mixture with fork till it crumbles.
Drop crumbs in soup.
Cook 10 more minutes covered.

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