Chicken Corn Soup

1. 1

   Place cut-up chicken and onion in the water and cook slowly until tender; add salt.

2. 2

   Remove and cut the meat into 1-inch pieces and return to broth together with corn that has been cut from the cob, celery and seasoning.

3. 3

   Continue to simmer.

4. 4

   For a richer broth, add 4 bouillon (chicken) cubes to the pot.

5. 5

   Add 2 cups of cooked noodles or 1 recipe of rivels (recipe follows).

* Per serving · 4 servings · Values may vary.

No additional tips available.