Soup/Chicken Corn

A: 6# chicken, cut into pieces
    3qt water
    3 onions, minced
    1C celery, chopped
    2T salt
    1 1/4t nutmeg
    pepper
B: 10 ears fresh corn
C: 1 egg, beaten
    1C flour
    milk to soften
D: 2 eggs, hard-boiled and chopped
1. Combine (A) in a large pot over medium heat. Bring to a boil, then reduce
    heat and simmer 2 hours, adding water as needed, until chicken is very
    tender.
2. Remove the chicken from the soup. Refrigerate chicken and soup until fat
    congeals. Remove fat from soup.
3. Prepare (B) by cutting corn from cob, add to soup in large pot, bring to a
    boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
4. Chop chicken meat and add to soup.
5. Combine (C) and form rivels by rubbing dough between hands over pot. Cook 5
    minutes or until rivels float to surface.
6. Add (D) and serve.

$Id: chicken_corn,v 1.1 2006/09/09 16:16:30 deaven Exp $

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