CHICKEN CORN SOUP 1 frying chicken 4 quarts of cold water 1 pkg. frozen corn 2 hard boiled eggs salt and pepper
Cook chicken until tender and add salt about 30 minutes before done. Remove meat from bones and add cubed meat back into broth. Add the corn, chopped celery and pepper. Ten minutes before serving add the hard boiled egg. Make tiny dumplings with followingmixture 1 c flour 1 egg 1/4 c milk Blend this mixture together with a fork until it forms a crumb mixture. Drop the crumbs into the soup Let soup cook for about 10 to 15 minutes longer. lr smiles --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
