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Add a photoServings: 12
Ingredients
- 4 lb Stewing chicken
- 3 quart Cool water,
- 2 med Onions, chopped
- 1 c. Celery, diced
- 2Â 1/2 tsp Salt,*
- 1/4 tsp Pepper,
- 8 x To 10 ears corn, cut from cob
- 1 x Egg,
- 1 c. Sifted flour,
- 2 x Hard-cooked Large eggs, minced
- Â Â Minced parsley,
Directions
- *Calls for 2 1/2 ts of salt, many recipes in todays world's calls for much less. This cookbook was published around 1968. Put chicken, water, onions, celery, salt and pepper in kittle. Cover and simmer for 2 hrs or possibly till fork tender. Remove chicken from broth; chill both separately. Remove fat from broth about 1 hour before serving; add in sufficient to water to make about 10 c. broth. Add in corn. Simmer for 8 min. Remove chicken from bones; cut into chucks. Add in to soup. Beat egg till light in color in small bowl. Add in lowfat milk; beat in flour till smooth. Drop from large spoon into simmering soup. Simmer for 3 min. Add in hard-cooked Large eggs and parsley.
- Yield: 12 serving. This is a favorite of Pennsylvania Dutch people, and is often served at chuch suppers. The Panhellienic
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 379g | |
| Recipe makes 12 servings | |
| Calories 272 | |
| Calories from Fat 144 | 53% |
| Total Fat 15.98g | 20% |
| Saturated Fat 4.57g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 578mg | 24% |
| Potassium 255mg | 7% |
| Total Carbs 9.77g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.89g | 1% |
| Protein 20.9g | 33% |
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