Amish-Style Chicken And Corn Soup
A savory chicken soup that's made with corn, carrots, celery and egg noodles.
Yield
8 servingsPrep
30 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | each |
hen
or fowl |
* |
| 2 | quarts |
chicken broth
or broth |
*
|
| ¼ | cup |
onions
coarsely chopped |
|
| ½ | cup |
carrots
coarsely chopped |
|
| ½ | cup |
celery
coarsely chopped |
|
| 1 | teaspoon |
saffron threads
optional |
*
|
| ¾ | cups |
corn
kernels, fresh or frozen |
|
| ½ | cup |
celery
finely chopped |
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
| 1 | cup |
egg noodles
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | each |
hen
or fowl |
* |
| 2 | quarts |
chicken broth
or broth |
*
|
| 59 | ml |
onions
coarsely chopped |
|
| 118 | ml |
carrots
coarsely chopped |
|
| 118 | ml |
celery
coarsely chopped |
|
| 5 | ml |
saffron threads
optional |
*
|
| 177 | ml |
corn
kernels, fresh or frozen |
|
| 118 | ml |
celery
finely chopped |
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
| 237 | ml |
egg noodles
cooked |
|
Directions
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 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 containers. 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 Information: CAL: 11O; CAR: 10g; PRO: 13g; CHO: 25mg; SOD: 65mg; FAT: 2g;
