My dad recently ask me to make some of this, hmph... I never made it before. So I dug through moms Amish cookbooks and found the perfect recipe! Now the original recipe called for a stewing hen (about 4 lbs. and 10 ears of corn). HA! I would be in big trouble if I took one of our egg layers to make one batch of soup, so I opted for 4 chicken breasts and 2 quarts of our frozen sweet corn from the garden patch. Now keep in mind we are from the stock that does not like rivels or two hard boiled eggs in our chicken corn soup so you can add them if you like. FYI, if you really want to try rivels you can Google a recipe for them, they are fairly easy to make and add to the soup.
Ingredients:
4 chicken breasts
4 quarts of water
1 onion
2 quarts of sweet corn (4 cans give or take)
1/2 cu of celery
salt and pepper to taste.
Directions:
Cut chicken into chunks and boil in the 4 qt of water until it is done. Remove the chicken from the water and set aside. Add onion and celery to the water and cook until tender. Add corn, a teaspoon each of salt and pepper. Meanwhile, cut or shred the chicken into small bite size pieces and add back into the pot. Bring to a boil, reduce heat and simmer for about an hour. Add more salt and pepper to taste. Serve with biscuits, homemade butter bread, or for a kicker, you can serve with/over steamed jasmine rice! ENJOY!
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