Ingredients:
Servings: Serves 4 people
2 lbs. cut up chicken
5 cups water
1 med. onion, chopped
2 tbsp. chopped parsley
1/2 cup chopped celery
2 cup corn
Salt and pepper
1 cup flour
1 egg, beaten
1/4 cup milk |
Directions:
Simmer the chicken in boiling water, then remove the bones and skin.
Strain the stock and return it to the pot.
Add the onions, celery, and corn.
Simmer until the vegetables are tender.
Mix the flour with the egg and milk. Rub the mixture with a fork until it crumbles. Drop the crumbs in the soup.
Cook while covered for 10 more minutes.
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