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Chicken- Corn-Egg Soup Recipe

Chicken- Corn-Egg Soup is a popular American Soups and Stews
Author :
On :
Monday, 18 April, 2016
Category :
Non-Vegetarian Recipe
Course :
Soups and Stews Recipe
Cuisine :
American Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 2
Rated 3 based on 100 votes


  • 1 chicken, bone removed
  • 1 cup - all purpose flour
  • 1/4 cup - Milk
  • 2 hard boiled eggs, chopped
  • 1 Egg
  • 1 onion, chopped
  • 4 litre water
  • 250g - whole kernel Corn
  • 1/2 cup - chopped Celery
  • pepper to taste
  • salt to taste
  • How to Make Chicken- Corn-Egg Soup:

    1. In a large stock pot, cover chicken and onion with water.
    2. Cook slowly until tender for approximately 1 hour.
    3. Remove the chicken, let it cool, and remove meat from bones.
    4. Cut meat into 1-inch pieces and discard the skin and bones.
    5. Add the corn, chicken, and celery to a stock pot, and season with salt and pepper.
    6. Simmer soup for 10 minutes.
    7. In a separate bowl, make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
    8. Drop rivels into soup and add hard-boiled eggs.
    9. Simmer for 15 minutes and serve hot.


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