Amish-Style Chicken & Corn Soup(The Last To Transfer.tx Recipe

Ingredients

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


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 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.

Food Exchanges per serving: 1 LEAN-MEAT EXCHANGE + 2 VEGETABLE
EXCHANGES CAL: 11O; CAR: 10g; PRO: 13g; CHO: 25mg; SOD: 65mg; FAT: 2g;

Source: Diabetes Forecast Dec 1993

Brought to you and yours via Nancy O'Brion and her Meal-Master


Servings: 8 servings

 

 

Amish-Style Chicken & Corn Soup(The Last To Transfer.tx Recipe brought to you by Recipe Ideas


Categories: Chicken; Chicken Soup; Corn; Poultry; Soup


The History of Recipes

It is quite feasible to follow the history of transcribed cooking instructions way back into antiquity, in fact as far into history as early Egypt, and maybe further still. Interesting though that is, generally, these ancient cook books were just very basic pictorial recipes for food preparation.

Progressing into The time of the romans around 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the cooks of his times made use of many different aromatic flavours, including some familiar names such as basil, rue and dill.

Later, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from the Middle-East, including parsley and basil. The introduction of these new culinary ideas created an outbreak in manuscripts on cooking, the majority of which are kept safe in private cookery archives.

By the time we get to the twentieth century, cookery publications are greatly in demand mostly as a result of increased literacy, people having more spare time and a general increase in wealth.

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