Amish Chicken and Corn Soup
Source of Recipe
Kimberly
List of Ingredients
1/2 stewing hen or fowl
2 quarts chicken stock or broth
1/4 cup onion, coarsely chopped
1/2 cup carrots, coarsely chopped
1/2 cup celery, coarsely chopped
1 teaspoon saffron threads, (optional)
3/4 cup corn kernels, canned, fresh or frozen
1/2 cup celery, chopped fine
1 tablespoon chopped fresh parsley
1 cup egg noodles, cooked
Recipe
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 convenient 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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