511221 pennsylvania dutch corn-chicken soup

Categories
Soup/stew
Penndutch
Vegetables
Poultry
Yield
4 servings
MeasureIngredient
1½ cup Cooked whole kernel corn
1 can (10 1/2 oz.) condensed chicken-rice soup
Chicken bouillon cubes Water Salt and pepper Dumpling batter DUMPLING BATTER:--
¾ cup All-purpose flour
½ teaspoon Salt
1 tablespoon Butter
Egg
½ cup Water

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 1½ quarts or 4 to 6 servings. DUMPLINGS Sift together: Flour and salt, Cut in: Butter.

Add 1 egg to ½ 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

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