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Prep Time: 180 Minutes Cook Time: 15 Minutes |
Ready In: 195 Minutes Servings: 4 |
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Hearty and filling, this recipe comes from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
1 (4 lb) stewing chicken, cut up (stewing hen) |
3 quarts water |
1 teaspoon salt |
1 small onion, peeled and chopped |
1 bay leaf |
2 tablespoons parsley, minced |
1/2 cup noodles |
6 ears corn (sub 3 cups frozen, if desired) |
2 eggs, hard cooked and finely chopped |
Directions:
1. Place chicken, salt, onion, bay leaf, parsley and water in large stockpot.
2. Simmer chicken for 3 hours or until tender.
3. When chicken is tender, lift from broth, remove bones and shred meat.
4. Skim stock.
5. Cook oodles for 15 minutes in this stock.
6. Score and scrape corn from cobs and add to stock ten minutes before noodles are done.
7. Add chicken and heat.
8. Just before serving, add chopped eggs.
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