This tasty recipe for a chicken and corn soup will make you think of home.
Our cherished, childhood memories connect us to the past and to our heritage. Anna Overcash Rotz celebrates all things “grandma” by taking a walk down memory lane and sharing special moments from the lives of the grandmas, to help trigger memories of your own childhood. In Grandma’s Apron Strings, there are nicknames used for grandmas, famous quotes about grandmas and a variety of observations from a way of life that has drifted into the past. The book also includes favorite family recipes and comfort foods to pass down to future generations. The following excerpt is a recipe for a comforting soup made from chicken, corn and homemade rivels.
Buy this book in the CAPPER’s store: Grandma’s Apron Strings.
3 1/2 pounds chicken, cut up in small chunks
3 quarts water
2 tsp. salt
1/4 tsp. saffron
2 cups whole kernel corn, fresh or frozen
1/4 tsp. pepper
1 tsp. parsley, minced
1 1/2 cups flour
1 egg, slightly beaten
1 tsp. salt
Put chicken and water in a large, heavy, pot. Add salt and saffron. Bring to a boil, then simmer for 1 1/2 hours until chicken is tender. Remove chicken from stock, let it cool, then take meat from bones and cut or chop into small chunks. Discard skin and bones. Return meat to the stock and add corn, pepper and parsley. Mix egg and flour together until mixture becomes crumbly.
Bring soup to a boil and add the rivels. Cook until corn is tender, if fresh.
Makes about 10 servings.
Reprinted with permission from Grandma’s Apron Strings by Anna Overcash Rotz. Buy this book from our store: Grandma’s Apron Strings.
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