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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor estate in Grapevine, Texas in 1996.

Ingredients Edit

Directions Edit

  1. Simmer chicken in boiling water then remove bones and skin.
  2. Strain stock then return to pot and add onions, celery and corn.
  3. Simmer until vegetables are tender.
  4. Mix flour with egg and milk.
  5. Rub mixture with fork until it crumbles.
  6. Drop crumbs in soup and cook 10 minutes covered.
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