My mom’s sacred space is her kitchen where she offers the sacrifice of her heart and hands to those in need and indeed her family. On my last trip to Pennsylvania, Mother made chicken corn soup from a recipe in her head. When I ask her how much of this or that, her quick reply is always, “Just how you think.” I don’t know what to think, so I always try to extract some measurements out of her. Her current “guess” for our favorite harvest soup:
Mother Longenecker’s Chicken Corn Soup
Cook 5-6 pieces of chicken, breasts or thighs. Set aside.
In broth from cooked chicken, add 1 ½ – 2 pints of corn, fresh or frozen.
Dice 4 hard-boiled eggs.
Now, add chicken breasts, chopped up
Season with salt & pepper to taste
Rivels: dough-y lumps can be added to soup for more texture
1 beaten egg
Add enough flour to make a moist doughiness of the mixture.
Break into small dumpling-like pieces and add to soup.
Your thoughts welcome! I will always reply.