Chicken And Corn Soup
|Chicken breasts||3 Pound|
|Water||4 Cup (64 tbs)|
|Whole black peppercorns||1⁄4 Teaspoon|
|Celery rib||1 , quartered|
|Carrot||1 Medium, quartered|
|Corn||3 Cup (48 tbs), cut from cob|
Place chicken breasts, water, onion, peppercorns, salt, coriander, celery, and carrot in a saucepan.
Cover and bring to boil, reduce heat.
Simmer for 40 to 50 minutes, or until chicken is tender; remove chicken.
Strain stock into another kettle; add corn to chicken stock.
Cook for 10 minutes; remove chicken meat from bones; cut into strips.
Add to stock, stir in catsup and salt, serve hot