RECIPE: CHICKEN CORN SOUP

Pennsylvania Dutch Recipe

Ruth Murch

Wings, back and neck of                                            1 Tbsp. onion, chopped

  Uncooked chicken                                                    ½ tsp. salt

6 cups water                                                                3 Cups canned or fresh corn

1 cup celery, cooked                                                   2 hard cooked eggs, chopped

            Place chicken into kettle with cold water to cover; add celery, onion and salt. Cover and simmer gently 2 to 3 hours. Remove chicken from broth, cool and chop chicken meat into fine pieces. Replace in broth; add corn and simmer 15 minutes. Add eggs.