Chicken- Corn-Egg Soup

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated 3 based on 100 votes
3
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

  • 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

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