Does anyone know how to make chicken and sweet corn soup from scratch?

Answer 1

INGREDIENTS
2 (3 pound) whole chickens, cut into pieces
3 quarts water
3 onions, minced
1 cup chopped celery
2 1/2 tablespoons salt
1 1/4 teaspoons ground nutmeg
1/4 teaspoon ground black pepper
10 ears fresh corn
3 eggs
1 cup sifted all-purpose flour
1/2 cup milk
DIRECTIONS
In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.
When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.
Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
Chop cooled chicken meat and add to soup.
In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.


Enjoy ;-)

Answer 2

Pennsylvania Dutch Chicken Corn Soup

3 quarts chicken stock
3 cups chopped chicken meat
8 to 10 threads of saffron
4 cups frozen corn (or the corn cut from 10 ears of fresh sweet corn)
2 tablespoons chopped fresh parsley
rivels from 1 large egg (recipe below)
3 hard-boiled eggs, chopped
salt and pepper to taste


Bring the chicken stock to a simmer. Add the chopped chicken, saffron, corn, and parsley. Bring back to a simmer and cook for about 5 minutes. While this is cooking, make the rivels (below). Bring the soup up to a boil. Drop the rivels into soup a few at a time so they don't clump up. Reduce again to a simmer and cook for about 10 more minutes, until the rivels are done. Remove the pot from the heat and add the chopped eggs. Stir them in, add salt and pepper, and serve.


Rivels

Ingredients
1/4 teaspoon salt
Pinch of ground pepper
1 large egg, beaten
3/4 to 1 cup all-purpose flour, as needed


Stir salt and pepper into egg and add 2/3 cup flour and beat. Keep adding and beating in flour until mixture is crumbly but a bit sticky. Don't overwork the dough or your rivels will be tough. Rub between hands or pinch off pea-size pieces and drop them into boiling soup. Reduce heat, cover soup pot loosely and let cook for about 10 minutes or until rivels are not doughy in the middle.