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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