*  Exported from  MasterCook  *

                 Pennsylvania Dutch Chicken and Corn Soup

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Low Fat                          Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Chicken breasts
   1      large         Onion -- chopped
   8      cups          Water
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
   1      package       Frozen whole-kernel corn
   1      package       Frozen chopped broccoli
   1      cup           Flour
   1      tablespoon    Milk -- low-fat or skim
   1                    Egg

Calories per serving: 290 Fat per serving: 16% Approx.
 Place the chicken, breast side down, in a Dutch oven or large saucepan; 
add the onion, water, salt and pepper. Heat to boiling; reduce heat, cover,
 and simmer for 35 minutes or until the chicken is tender. Let the chicken cool, 
remove the meat from the bones, and cut it into bite-sized pieces. 
Skim off the fat from the broth and heat the broth to boiling. Add the chicken,
corn and broccoli. Reheat to boiling. Meanwhile, mix the flour, milk and egg
 in a small bowl with a fork. With your fingers, crumble small pieces of the
 dough mixture into the simmering soup; reduce the heat to medium; cook uncovered,
 for 5 minutes or until the drops of dough and vegetables are tender.

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