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Old Fashioned Chicken Corn Soup

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“This is how I remembered it growing up in PA Dutch country. There is nothing like a bowl of this soup when you're under the weather or just wanting some comfort food.”
READY IN:
2hrs
SERVES:
12
YIELD:
6 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Cover chicken with water in large kettle. Cook slowly until tender(about 60-90 minutes). Add salt when water starts to boil.
  2. When chicken is done, remove to cutting board until cool enough to debone.
  3. While chicken is cooling, strain broth through a fine sieve.
  4. Debone chicken and cut meat into bite-sized pieces. Set aside.
  5. Add corn (frozen works fine)to broth and bring to a boil.
  6. Add celery and seasonings.
  7. Cook for 5 minutes.
  8. Add chicken and eggs.
  9. Cover and cook gently for 5 minutes.
  10. NOTE: If you like noodles in your soup (I do)add them with the celery and seasonings.
  11. SERVING SUGGESTION: Serve with Club Crackers and cubed Meunster Cheese (my favorite).
  12. NOTE: This freezes well if you have not added noodles.

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