Central Pennsylvania Nesties
flamooglenoggin
member
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Any Good Chicken Corn Soup Recipes?
The Mr is becoming sick and I wanted to try and work on a pot of chicken corn soup for him ...
But being that I'm not originally from PA - I have yet to find "the" best recipe for it. Any of you girls have a great one?
Thanks!
Re: Any Good Chicken Corn Soup Recipes?
Yum, I love chicken corn soup. My mom made it this weekend when I was home and sent us home with a bunch of leftovers.
I don't know her full recipe, but I think it's fairly simple. She boils a whole chicken, removes it from the bone and breaks it up, adds more chicken stock, and cooks it with several different types of corn, seasoned with pepper, salt, and whatever "green" seasonings you like such as basil (she uses several). She also makes hers with hard boiled eggs chopped up.
i love chicken corn soup. unfortunately i dont really have a recipe persay, but these are the steps i take:
- boil a chicken for atleast two hours (some people put their carrots and celery in at the same time). the chicken should almost fall off the bone.
- pull apart and return to pot. add three cans of corn, diced celery, diced carrots, eggs, three boullion cubes, a pack of chicken gravy mix (i usually mix this with water before putting in the pot so that it doesnt clump, a can of chicken broth and top with water.
- season with salt, pepper, and parsley.
- let boil for about twenty minutes or so then add half a box of acini de pepe (sp?). boil for another ten minutes then turn off the heat and let it sit for about ten to fifteen minutes.
if you want, you can make/add rivelets at the same time as the acini de pepe. to make these i usually mix an egg with flour until you get a semi sticky dough consistency. break into pieces and drop into the water.
enjoy!
thank you!! i know it looked simple when i had eaten it before ... wasnt sure if there was any "secret" tips. and ps. i had to look up what "rivelets" were ... this italian girl had no clue. hah.
hoping for a successful soup to cure the sniffles around here!
haha. im half italian and half german and my husband is half italian and half croatian. so we get a good mix of different foods in my house.
my grandmother used to make rivelets all the time. its a german/pa dutch thing i think. but they are so tasty.
hope it helps and you feel better!