This chicken corn soup recipe is to die for!
If you grew up around my husband’s area of Pennsylvania, you may have had this soup plenty of times. But for me, this has been a new addition to my life. A great one at that!
I love the way this chicken corn soup tastes as if it is a chowder, however, there is no cream or milk added. I highly recommend you try it!
Ingredients for Soup:
2 1/4 quarts of cold water
3 chicken breasts, cleaned and trimmed
4 cups corn, (the fresher the better! consider buying corn on the cob & cutting it off yourself!)
2 bouillon cubes
1 tbsp salt
1/4 tsp pepper
1 cup celery, chopped
1 cup white onion, chopped
2 hard boiled eggs
2 tbsp fresh parsley, chopped
1 cup whole wheat flour
1 egg, beaten
*Before starting, remember that you should never cover this soup during any time, you’d be amazed how much it changes everything when you do!
1. In a large pot, add the water, chicken breasts (cut up into fourths), bouillon cubes, salt, pepper, celery and onion. Bring to a boil until you can tell the chicken is fully cooked and tender.
2. Take the chicken chunks out, and shred them with a fork and knife, then add back to the soup. Add the corn at this point.
3. While the soup comes to a boil again, combine the whole wheat flour and the beaten egg in a mixing bowl. Using your fingers, turn the two ingredients into a pile of crumbs. It won’t look like much, so don’t worry, you’re doing it right!
4. Once the soup has come to a boil, slowly add the whole wheat flour/egg mixture to the boiling soup. This is a two person job! So, while one person sprinkles in the mixture, the other person should be constantly mixing the soup. Make sure you get the bottom so the flour doesn’t burn on the bottom of the pot, and that you don’t let big clumpy sections of flour stick together.
5. Let this cook on medium-high heat for 10 minutes, boiling. Stir often.
6. Take the soup off the heat, and then add your hard boiled eggs and parsley.
7. Pour and enjoy!