Amish-style Chicken And Corn Soup Recipe

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Amish-Style Chicken And Corn Soup

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Ingredients

1/2
stewing hen
2 qt
chicken stock
1/4 c
onions, coarsely chopped
1/2 c
carrots, coarsely chopped
1/2 c
celery, coarsely chopped
1 tsp
saffron, optional
3/4 c
corn kernels, fresh or frozen
1/2 c
celery, finely chopped
1 Tbsp
parsley, fresh and chopped
1 c
egg noodles, cooked and drained

Directions Step-By-Step

1
Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads.
2
Bring the stock to a simmer and let cook for about 1 hour, skimming the surface as necessary.
3
Remove and reserve the stewing hen until cool enough to handle then pick the meat from the bones.
4
Cut into little pieces.
5
Strain the saffron broth through a fine sieve.
6
NOTE: The soup can be made through this step in advance.
7
Simply refrigerate broth and diced chicken meat for 2 to 3 days, or freeze the broth and the chicken meat in separate containers.
8
To use, defrost, remove congealed fat, return the broth full boil, and add the diced meat.
9
Continue with recipe.
10
Add the corn, celery, parsley, and cooked noodles to the broth.
11
Return the soup to a simmer and serve immediately.

About this Recipe

Course/Dish: Chicken Soups
Other Tag: Quick & Easy