with Kathy Hill your personal designer!
February is a Great Month to SERVE SOUP!
I am having a SOUP EXCHANGE..hope you can join us!
PA Dutch Chicken Corn Soup
1 3-4 lb. chicken (cook in BEAN POT)
1 onion chopped
1 rib celery w/ leaves, chopped
4 qts. water or broth
2 cups or more fresh corn off cob or 1 10 oz. package frozen corn
2 hard boiled eggs
salt and pepper
dumplings: 1 cup flour 1 egg
milk to make a soft dough to roll out
1 onion chopped
1 rib celery w/ leaves, chopped
4 qts. water or broth
2 cups or more fresh corn off cob or 1 10 oz. package frozen corn
2 hard boiled eggs
salt and pepper
dumplings: 1 cup flour 1 egg
milk to make a soft dough to roll out
cut small dumplings 1/2 inch or so in size (not large dumplings)
Cook chicken in Bean pot @ 350 degrees approximately 2 hours. When done remove chicken leave drippings. Cool and take meat from skin and bones. Add onion, celery, s&p, water /broth, and chicken to bean pot. . Add corn to pot and simmer. Place back in oven for an hour . Add in dumplings, return to oven to simmer until done. (I usually cook about 15 minutes with lid on, 10 minutes with lid off. Add chopped eggs. Serve hot garnished with parsley if desired.
Want to check out other recipes? Visit my recipe box!
Want to check out other recipes? Visit my recipe box!
SOUP EXCHANGE Monday February 17th 6pm @
Kathy’s home….join me for a fun event. Enjoy a soup plus dinner and take home soup
for future meals. Call Kathy for details on what you need to bring.
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