Amish-Style Chicken And Corn Soup

Amish-Style Chicken And Corn Soup

Serves: 8
 
 
Soups
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Amish-Style Chicken And Corn Soup, you'll need:
  • 1/2 Stewing hen or fowl
  • 2 qt Chicken stock or broth
  • 1/4 cup Onion coarsely chopped
  • 1/2 cup Carrots coarsely chopped
  • 1/2 cup Celery coarsely chopped;
  • 1 tsp Saffron threads (optional)
  • 3/4 cup Corn kernels (fresh/frozen)
  • 1/2 cup Celery finely chopped
  • 1 tbsp Parsley fresh chopped
  • 1 cup Egg noddles cooked

Method

  • 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.
Nutritional Facts (Per Serving)
No nutritional facts available.
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