Chicken Corn Soup I

A real Pennsylvania Dutch favorite! I have made this several times over the years.

Step: 1

In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.

Step: 2

Cut corn from cobs if using fresh corn.

Step: 3

Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.

Step: 4

In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.

Step: 5

Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.

Per Serving: 271 calories; protein 24.7g; carbohydrates 14.2g; fat 12.4g; cholesterol 117.6mg; sodium 90mg.

The word “stew” can refer to both a dish and a cooking method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a tastefull water based . It’s similar to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces instead of being processing menu whole , and the liquid completely covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.