Soup is a wonderful dish for any occasion and every season. There are few things as warming, soothing and comforting like a big bowl of soup, whether you are a recipe for pumpkin soup, a classic Chicken Noodle Chowder, a hot and sour soup or another fine dish.
Chicken corn soup is very popular and there are western and eastern versions of this dish. This is a very economical recipe to make, and it is easy to prepare, making it a goodChoice for beginner cooks. Poultry and corn go together really well because the sweetness of the corn complement the mild flavor of chicken. If you want to make a healthy dish, inspired by your family, this dish is really good.
Pumpkin Chowder is another court might like to try it, because there are so many variations, whether a sweet or savory finish better, or something creamy and rich. If you like to encourage you, your children want to eat pumpkin, you can use a little cream andHoney to your pumpkin soup make it really appealing.
The following recipe is for a chicken corn soup with celery, onion, egg and delicious dumplings. This court has elements of both Eastern and Western cuisine and the resulting soup has an incredible aroma. It makes a wonderful lunch or dinner, or served in smaller portions, the perfect appetizer recipe.
What you need:
6 pounds chicken pieces
1 cup chopped celery
3 liters of water
3 eggs
1 cupAll purpose flour
02:01 cup milk
2 tablespoons salt
10 ears fresh corn
4.1 tsp black pepper
1 1 / 4 teaspoon ground nutmeg
3 chopped onions
How to do it:
Add the chicken, onions, water, salt, celery, pepper, nutmeg and a large pot over medium heat. Bring it to a boil, then turn the heat and simmer for two hours. Add more water if necessary. When the meat is very tender, remove it from the pot. Refrigerate both the soup and the chicken.
If theFat solidifies on the soup, take it off. They should with the left about two and a half liters of soup. Split the corn lengthwise with a sharp knife and scrape off the kernels. Put the soup and nuts in a large saucepan over a moderate heat and bring the mixture boil. Turn the heat and let simmer for twelve minutes or until the corn is tender.
Bring a pot of water to a boil and then add the two eggs. Remove the pan from the stove and cover it. Let the eggs stand in hotWater for twelve minutes, then peel and chop. Chop the chicken and add it to enter into the broth. Beat the remaining egg and then beat in the milk and flour.
Drop spoonfuls of dough on this in the hot broth to make dumplings. Cook the soup for four more minutes, stirring it all the time, or until the dumplings float to the surface. Stir in the chopped egg cut pieces and serve.
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