September 19th, 2016

Lancaster County Chicken Corn Soup

1)  Ingredients
     A)  One 5-6 pound young fryer chicken
     B)  One stalk of celery--chopped
     C)  1/4 onion--chopped
     D)  Four hard-boiled eggs--chopped
     E)  Four chicken boullion cubes--Knorr's brand if possible
     F)  Two 16 oz. bags of frozen white corn
     G)  1 cup of chopped parsley

2)  Preparation
     A)  Fill large stockpot 3/4 full with water
     B)  Place the fryer chicken into the pot and bring to a boil..
     C)  Boil for 30 minutes and then let cool
     D)  Remove the skin and bones and discard
     E)  Break chicken meat apart into small pieces and place in a separate bowl
     F)  Save the broth and do not drain
     G)  Add chopped celery, onion, parsley and two bags of white corn to broth
     H)  Simmer for 10 minutes
     I)   Add chicken pieces and chopped eggs to pot
     J)  Simmer another 10 minutes
     K)  Salt and pepper to taste
​     L)  Serve