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


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.

About Amish-Style Chicken And Corn Soup

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