Amish-Style Chicken And Corn Soup

Amish-style Chicken And Corn Soup Recipe

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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

How to Make Amish-Style Chicken And Corn Soup


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

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About Amish-Style Chicken And Corn Soup

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

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