Our family went out for brunch the other day, and the restaurant had chicken corn soup. I have a delicious family recipe for chicken corn soup from my mother, who was the most wonderful and creative cook I’ve ever known! I mentioned this recipe to my daughter-in-law, who asked me to share it, and I thought my blog readers might like to have it as well. Treasure it! It’s a family heirloom, like an afghan or wall hanging! Ironically, my mother-in-law also made chicken soup in the summertime. Two great women can’t be wrong!
We don’t often think of soup in the warmer weather months, but that was the main season my mom made chicken corn soup. I think it was because soup was easy and filling, and because of it’s water content, it was a great hydrator during the sweaty summer months! It could have been the availability of local corn, too. At any rate, it was and still is one of my favorite recipes.
Chicken Corn Soup
Boil either a fryer or stewer chicken in enough water to cover the chicken. Add sliced onion, carrots and celery (or any vegetables you like). Add parsley, sea salt, black pepper, white pepper, bay leaves, poultry seasoning, thyme and cook till chicken falls off the bone. Allow the fat to remain in the broth.
Take chicken off bone and put back into the broth.
Add fresh or frozen corn. Remove the bay leaves before serving.
Make rivels below or simply simmer for another 30 minutes.
(This can also be done in a crock pot by adding everything at once!).
Rivels:
2 c. unsifted flour
½ tsp. salt
1 egg, well beaten
Combine ingredients by mixing together with fingers until crumbly. Drop lumps into the broth. Allow to form for 10-15 minutes.
I usually make enough for a few days and then freeze many containers for the winter months!
