SOUPS ON!

 

One of the few things I enjoy about being back in this area is some of the PA Dutch earthly delights...and one from when I was young this time of year was my grandmother always making chicken corn soup in the late summer into early fall. She was famous for many of her culinary delights, and this was one of them. Corn this time of year is at it's best, and this year it's has been downright delicious. Oak Grove Farm where a go has been having good prices. Last time there I got 24 ears for $9! I froze some on the ears and made my first batch of soup with the rest. I am getting ready to go get more to make even more chicken corn soup for more friends and myself. I use some of the corn also for a baked corn casserole dish for thanksgiving. Some of you commented about wanting the recipe for the chicken corn soup so here it is. Now I tripled this for my huge stock pot up above. The recipe is for a regular batch, probably around 6-8 servings. 

Below would be more like a regular sized batch.

Grandma Nissley Chicken Corn Soup

4 Chicken Breast or 8-9 chicken strips, 3-4 bone chicken broth boxes, 7-8 ears of corn, 4 TSP of green onion, parsley and dill, 2-4 tsp of pepper, and a half-minced onion.

I boil the chicken to almost done. Once cooled, I cut the chicken up into small bite sized pieces. I also save two cups of the water the chicken was cooked it.

While the chicken is boiling.....meanwhile, there is also rivels in the soup which are easy to make. It takes 2 cups of flour and 2 eggs and mix together well. Once mix and bonded together dough like, I pinch off pieces into little balls and shape and pinched into little crescent shapes. Once done save them for the next step.

Once the corn is husked, I then take the corn off the cob to boil it. Makes it easier. Once boiled after about 15 minutes, I add the corn in the stock pot, with the 3-4 boxes of bone chicken broth, the chicken, the onion, the herbs and pepper, and the two cups of water from the boiled chicken, and the rivels, and let it cook on a medium for about an hour. Everything continues to cook in this hour. I then let it cool in the stockpot till I divide it up into containers, letting it cool further before storing and placing in the refrigerator. It freezes great too, to enjoy down the road.

Some people like a thicker soup, more corn and chicken, in which case just cut back on a box of the broth. I like a brothy soup myself and tend to keep it as close to my grandmother's recipe. I also don't add salt as I find it doesn't need it, but you can. It's not long after it's done that, I'm enjoying a crock. 

As the they say in Central Pennsylvania, that is some good eatin'.