Adrienne Garvey Recipes

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ADRIENNE GARVEY



Adrienne Garvey image

Homemade chicken corn soup may do the trick when you are looking for comfort food. See how this Lancaster County mom-of-two does it. Click here for Adrienne Garvey's perspective.

Provided by By Adrienne Garvey | April 12, 2012 10:20 pm

Yield -

Number Of Ingredients 8

1 whole chicken
Water
Chicken stock
1 -2 eggs
As much sweet corn as you want (2-3 bags is a good place to start)
Thin noodles, optional (If you can find a homemade type noodle, they're best. If you can't find them, small egg noodles will work, too.)
Salt
Pepper

Steps:

  • 1 Cook chicken in slow cooker with plenty of water. I usually fill mine 3/4 of the way full. I also often will cook the chicken overnight. 2 Pick all the meat, light and dark, off the bones. 3 Strain broth from slow cooker into a stock pot. 4 Add water to broth. Don't add too much or you'll lose the flavor. If you accidentally do add too much water you can balance it out with the chicken stock. 5 Add chicken and corn. 6 Bring to boil. 7 Drop in whole, uncooked egg(s) (in the shell). You're basically going to hard boil these in the broth. 8 Allow mixture to cook for 5-10 minutes. 9 Remove egg(s). Shell and dice them. Return them to soup. 10 Add noodles until cooked al dente. 11 Taste and season with salt and pepper as needed.

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