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Old-Fashioned Chicken Corn Soup

From Shari's collection of old-fashioned recipes, this is over 50 years old

      • One 4 pound chicken
      • 1 teaspoon salt
      • 10 ears of sweet corn
      • 1 onion, chopped fine
      • 1/2 cup chopped celery and leaves
      • 1/4 teaspoon pepper
      • 2 hard boiled eggs, chopped
      • 1 tablespoon chopped parsley
 

Method

Disjoint chicken; place in kettle. Add 4 quarts cold water; bring to a boil. Reduce heat; simmer until chicken is tender, adding salt during the last 30 minutes of cooking.

Remove chicken from broth; cool. Strain broth through fine sieve; pour back into kettle. Remove chicken from bones; add to broth. Cut corn from cob; add to broth. Add onion, celery and pepper; cook until corn is tender. Add eggs and parsley; simmer for 8 minutes.

Contributor: Shari Dewey

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