Scrumptious Soup - Recipe For Chicken Corn Soup

Soup is a wonderful dish for any occasion and any season. There are few things as warming, soothing and comforting as a big bowl of soup, whether you're serving a recipe for pumpkin soup, the classic chicken noodle soup, hot and sour broth, or another wonderful dish.

Chicken corn soup is very popular and there is a western version of this dish, as well as the eastern regions. This is a very economical recipe to make, and it is also easy to prepare, which is a good choice for beginning cooks. Poultry and corn go together very well because the sweetness of the corn adds a mild flavor of chicken. If you want a healthy meal for your family enjoyment, this food is really good.

Pumpkin soup is another dish you might like to try, because there are so many options, whether you prefer sweet or savory finish, or something creamy and rich. If you want to encourage their children to eat pumpkin, you can add a little cream and honey to make your pumpkin soup that's really appealing.

The following recipe is for chicken corn chowder with celery, onion, egg and tasty dumplings. This dish has elements of both Eastern and Western cuisine and the resulting soup has incredible taste. This is a great lunch or dinner, or served in smaller portions, perfect starter recipe.

What you need:

* 6 pieces of chicken kg
* 1 cup chopped celery
* 3 liters of water
* 3 eggs
* 1 cup flour
* 1 / 2 cup milk
* 2 tablespoons salt
* 10 ears fresh corn
* 1 / 4 teaspoon black pepper
* 1 1 / 4 teaspoon nutmeg
* 3 minced onion

How to do it:

Add chicken, onion, water, salt, celery, pepper, and nutmeg in a large pot over moderate heat. Bring it to a boil, then turn down heat and let it simmer for two hours. Add more water if necessary. When the meat is very tender, remove it from the pot. Refrigerate the soup and chicken.

When the fat hardens on top of soups, take it away. You should be left with about two and a half liters of soup. Split lengthwise corn cobs with a sharp knife and scrape off kernels. Put the soup and the core in a large pan on moderate heat and stir the mixture to a boil. Turn down heat and simmer for twelve minutes or until corn is tender.

Bring a pan of water to a boil and add the two eggs. Take the pan from the heat and cover it. Let the eggs stand in hot water for twelve minutes, then peel and chop them. Chop chicken and add it to the broth. Beat remaining egg, then beat in the milk and flour.

Drop teaspoons of dough into the hot broth to make dumplings. Cook soup for the next four minutes, stirring it all the time, or until the dumplings float to the surface. Stir in chopped eggs, chopped and served.