Chicken corn soup

I made this soup for my Amish meal in American Regional cuisine. It really rocked and was very, very easy.

Serving Size: 8

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1          each  chicken -- cut up
1             gallon  water
1          each  onion -- chopped
1           cup  celery -- chopped
2        Tablespoons  salt
1           teaspoon  nutmeg -- ground
1           teaspoon  black pepper
1              pound  frozen corn

Dumplings:
1          each  egg
1           cup  flour -- sifted
1 1/8           cups  milk
3/8    tablespoon  salt

combine chicken, water, onion, celery, nutmeg, salt, pepper in large pot

bring to boil, reduce heat and simmer until chicken is tender (about two hours)

remove chicken. Bring stock to boil, add corn and cook until done, about ten minutes.

Dumplings: beat egg and milk, add flour and salt

Mix to form a thick batter (thinner than paste, thicker than pancake batter)

drop batter by teaspoons full into boiling soup.

Stirring constantly, cook until dumplings are done -- about 3 - 5 minutes.

Place cooked chicken in bowls, ladle corn chowder and dumplings

Comments

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