http://teriskitchen.com
Custom Search
Search Teri's Kitchen





Jackie's Chicken Corn Soup

(Shared recipe submitted by Jackie D. Green.)

Jackie writes: "I am living in Abilene, Texas, but am originally from Pennsylvania and I have done a lot of PA Dutch cookin'. I have created my own version of Chicken Corn Soup and it is great. In Texas, not too many have tried Dutch (German) cooking so my husband just loves it. Just thought you might enjoy it and would share it with your other PA Dutch cooking fans."

Ingredients

Boil chicken for about 30 to 45 minutes until cooked. Remove whole chicken from pot reserving juices in pot. Let chicken cool, then take meat off the bone and cut into small pieces. Remove all the fat and skin. Skim the fat off the top of the chicken stock; discard. Add chicken and bouillon cubes; cook until the cubes have dissolved. Add onions, celery, carrots, corn and parsley; cook another 15 minutes. Add Swiss dumplings; cook another 20 minutes. Add the hard-boiled eggs pieces. (The yolks will partially dissolve in the soup.) Let soup simmer for at least an hour before serving. The soup is better the next day, but also good on the first. Soup will be thick so keep stirring. Enjoy!

About Jackie: Jackie's e-mail address is earl.green@gte.net.

Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen. The corresponding e-mail address may no longer be valid.

   Share Your Favorite Recipes at Teri's Kitchen.

   Click here for information and to browse all the shared recipes.