Product Recipes
- 4 lb stewing hen
- 4 quarts water
- 1 onion, chopped
- 2 x 12-oz cans of white corn
- 3/4 cup celery, chopped
- 3 hard boiled eggs
- 9 to 12 oz of fine egg noodles, cooked
- sea salt
- white pepper
Place cut-up stewing hen, chopped onion and water into pot. Cook slowly until tender (about 1 to 1 1/2 hours). Add sea salt to taste. Remove chicken, and cut meat into small (1 inch) pieces. Return meat to broth. Add corn, chopped celery and pepper to taste. Return to boil, and reduce heat to a simmer. Add chopped hard boiled eggs and noodles. Simmer for 15 minutes and serve. Serves 8-10.
