CHICKEN CORN SOUP
In Lancaster County, Pennsylvania, the women of Fire Compant Auxillaries would hold Chicken Corn Soup suppers. When I was young this was something I would always look forward to. There were always long lines formed outside the firehouses waiting for the soup to be served.
Provided by Bonnie Bryant @GamB
Categories Chicken Soups
Number Of Ingredients 8
Steps:
- In a large stewing kettle, cover chicken with 3 quarts water. Add salt, pepper and saffron. Stew until tender.
- Remove chicken from stock and set aside the breast and legs for future use. I:E pot pie. Bone rest of the chicken, cut into small pieces. Return to stock and chill thoroughly.
- Before reheating, skim off most of the fat from the top. Add the noodles or *rivvels and cover. Boil 15 minutes longer. Add parsley and chopped eggs before serving.
- Rivvels: 1 cup flour; 1/2 teaspoon salt; 1 egg well beaten. Combine the flour, salt and beaten egg. Rub through hands into the soup.
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