511221 pennsylvania dutch corn-chicken soup

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Recipe by: petrouchka

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Cooked whole kernel corn --DUMPLING BATTER:--
1 cn (10 1/2 oz.) condensed 3/4 c All-purpose flour
-chicken-rice soup 1/2 ts Salt
2 Chicken bouillon cubes 1 tb Butter
-Water 1 Egg
-Salt and pepper 1/2 c Water
-Dumpling batter

Combine corn, soup and bouillon cubes in large saucepan. Add 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
minutes or until dumplings are cooked. Makes 1 1/2 quarts or 4 to 6
servings. DUMPLINGS Sift together: Flour and salt, Cut in: Butter.
Add 1 egg to 1/2 cup water and beat with fork just enough to blend.
Add to flour mixture and beat with spoon until smooth.
Submitted By BARRY WEINSTEIN On 03-19-95