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
Written cooking instructions as a concept can be tracked far back into antiquity, at least as far back into history as early Egypt, and maybe further still. In practice though, generally, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to historians is a series of ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Later on, in The time of the romans 25BC a roman called Apicius wrote some documents describing recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were separated into starters, entrees and desserts, something that is very familiar to us today. This early Roman chef tells us how the Roman chefs used a good variety of aromatic flavours, including a few you will know for example bay, mint and dill. Later on, in the 15th century, people returning from the crusades brought back many foods and herbs from middle-east cuisine, including coriander, parsley, and rosemary. These new culinary innovations was responsible for a surge in recipe books, some of which are kept safe in private libraries. Over the succeeding few centuries, the powerful and wealthy houses competed with each other to offer the most extravagent meals, and because of this the best cooks and their recipes were greatly in demand. Notwithstanding that, it was during the 1800s that cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and writing down the recipes of their peers. When we get to the 20th century, cook books are in great demand, mostly as a result of higher levels of literacy, people having more leisure time and having more money. |
We hope you enjoy this Amish Style Chicken & Corn Soup(The Last To Transfer.tx recipe.
