Old Fashioned Chicken Corn Soup

1. 1

   Cover chicken with water in large kettle. Cook slowly until tender(about 60-90 minutes). Add salt when water starts to boil.

2. 2

   When chicken is done, remove to cutting board until cool enough to debone.

3. 3

   While chicken is cooling, strain broth through a fine sieve.

4. 4

   Debone chicken and cut meat into bite-sized pieces. Set aside.

5. 5

   Add corn (frozen works fine)to broth and bring to a boil.

6. 6

   Add celery and seasonings.

7. 7

   Cook for 5 minutes.

8. 8

   Add chicken and eggs.

9. 9

   Cover and cook gently for 5 minutes.

10. 10

    NOTE: If you like noodles in your soup (I do)add them with the celery and seasonings.

11. 11

    SERVING SUGGESTION: Serve with Club Crackers and cubed Meunster Cheese (my favorite).

12. 12

    NOTE: This freezes well if you have not added noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.