Pennsylvania Dutch Corn Chicken Soup Recipe

• 1 1/2 c. cooked whole kernel corn
• 1 can (10 1/2 ounce.) condensed chicken-rice soup
• 2 chicken bouillon cubes
• Water
• Salt and pepper
• Dumpling batter

1. Combine corn, soup and bouillon cubes in large saucepan.
2. Add in 3 cans of water.
3. Bring to boil; season to taste with salt and pepper.
4. Dribble dumpling batter from spoon into gently boiling soup.
5. Simmer 5 min or possibly till dumplings are cooked.
6. Makes 1 1/2 qts or possibly 4 to 6 servings.

kernel corn, chicken bouillon cubes, water, salt, batter

Taken from cookeatshare.com/recipes/pennsylvania-dutch-corn-chicken-soup-16105 (may not work)