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Amish-Style Chicken And Corn Soup Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasAmish-Style Chicken And Corn Soup Recipe - Cooking Index

Amish-Style Chicken And Corn Soup

Type: Chicken, Poultry
Serves: 8 people

Recipe Ingredients

1/2   Stewing hen or fowl
2   Chicken stock or broth
1/4 cup 15g / 0.5ozOnion - coarsely chopped
1/2 cup 55g / 1.9ozCarrots - coarsely chopped
1/2 cup 55g / 1.9ozCelery; coarsely chopped
1 teaspoon 5mlSaffron threads - (optional)
3/4 cup 46g / 1.6ozCorn kernels - (fresh/frozen)
1/2 cup 55g / 1.9ozCelery - finely chopped
1 tablespoon 15mlParsley - fresh chopped
1 cup 198g / 7ozEgg noodles - cooked

Recipe Instructions

Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads. Bring the stock to a simmer. Simmer for about 1 hour, skimming the surface as necessary.

Remove and reserve the stewing hen until cool enough to handle; then pick the meat from the bones. Cut into neat little pieces. Strain the saffron broth through a fine sieve. (Note: The soup can be made through this step in advance.

Simply refrigerate broth and diced chicken meat for 2 to 3 days, or freeze the broth and the chicken meat in separate conveniently sized containers. Be sure to label and date them.

To use, defrost, remove congealed fat, return the broth full boil, and add the diced meat. Continue with recipe.) Add the corn, celery, parsley, and cooked noodles to the broth. Return the soup to a simmer and serve immediately.

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