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