JACKIE'S CHICKEN CORN SOUP

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JACKIE'S CHICKEN CORN SOUP image

Categories     Soup/Stew     Chicken

Number Of Ingredients 11

1 large Dutch oven or large pot, about 2/3 full of water
1 whole chicken, 3 to 4 pounds
1 medium onion, chopped fine
2 large stalks celery, sliced thin
1 heaping tablespoon chopped parsley
1 package of Spazzle Swiss Dumplings (in a red and yellow box), uncooked
6 hard-cooked eggs, cut in small pieces
7 cubes of Maggi Boullion Chicken
1 can (29 ounces) whole kernel corn without juice
1 can (16 ounces) creamed corn
Salt and pepper to taste (Watch the salt because the bouillion is salty. Taste when adding.)

Steps:

  • 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 bouillion 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 yolk with kind of dissolve in the soup. Let soup simmer for at least an hour before serving. Actually, it is better the next day, but also good on the first. Soup will be thick so keep stirring. Enjoy!

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