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  Recipe Home » Diabetic » PENNSYLVANIA DUTCH CHICKEN AND CORN SOUP OR STEW
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  PENNSYLVANIA DUTCH CHICKEN AND CORN SOUP OR STEW
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 237
Ingredients:
4 pounds stewing chicken
3 quarts cold water
2 medium onions, minced
1 C. celery, diced
2-1/2 tsp. salt (or less)
1/4 tsp. pepper
8 to10 ears corn, cut from cob
1 egg
1 C. sifted flour
2 hard cooked eggs, chopped
chopped parsley
Instructions:
Put chicken, water, onions, celery, salt and pepper in kettle. Cover and simmer for 2 hours or until fork tender. Remove chicken from broth; refrigerate both separately. Remove fat from broth about 1 hour before serving. Add enough to water to make about 10 C. broth. Add corn. Simmer for 8 minutes. Remove chicken from bones; cut into chucks. Add to soup. Beat egg until light in color in small bowl. Add milk. Beat in flour until smooth. Drop from large spoon into simmering soup. Simmer for 3 minutes. Add hard cooked eggs and parsley.
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