Recipe

Faux Chicken Corn Soup Recipe

	Uhannigan / All my dishes 7 months ago This is an ovo-lacto vegetarian adaptation of a childhood favorite that I hadn't tasted for about 45 years. It is a PA Dutch staple, and sometimes is made with a small pasta. Amount of each ingredient can be adapted to taste. An ultimate comfort food.... More Prep:15m Cook:15m Servings:4	Uhannigan
	cheap easy fast german hearty

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Ingredients

3 Cups fake chicken broth (or vegetable broth if chicken isn't on hand); add more broth or water if needed

2 cups pre-cooked chicken-style meat substitute, shredded (I used Veat)

12 oz. whole corn

12 oz creamed corn

4 hard boiled eggs, diced

1-2 TB butter

Salt and pepper to taste

Directions

Place all ingredients except egg and butter in a medium to large sauce or saute pan.

Bring to a boil, then reduce heat to a gentle simmer.

Simmer 5-10 minutes, stirring occasionally.

Add diced eggs and butter, and return to a simmer.

Simmer 5 more minutes, stirring occasionally.

Serve or cool before refrigerating.

Note - Not adaptable for vegans because the eggs play a major role in the taste, but it's easy to adapt it for carnivores--just use real chicken and chicken broth. Everything else is the same.

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Comments

jenniferbyrdez 7 months ago said:
Sounds good hon. I am a carnivore with capital letters so I'm using real broth and real chicken. Thank you.

uhannigan 7 months ago said:
I originally learned to make it with real chicken (from my mother, who got the recipe from her mother). The chicken was stewed until very tender and removed from the pot to cool, then the remaining broth was strained and chilled until the fat rose to the top and hardened. Skim off the fat and use the broth. We would save the extra broth for other dishes. (Of course very few cooks make broth any longer.) Otherwise, the recipe is the same. Thanks for your comments.

falafel_fanatic 2 months, 1 week ago said:
Sounds good.

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