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
We are able to trace the history of written recipes far back into antiquity, certainly as far back as ancient Egypt, and maybe even further. Having said that, sadly, these early cook books were just basic pictorial instructions for food preparation.
The truth of the matter is, the oldest recipe found, according to experts is a series of stone tablets in ancient Sumerian 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 drinkers feel `blissful`. As we move on, we find two interesting books which appeared in the 1300s - a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these books are not about the spicy food that is familiar to us all today, but instead recipes for the types of food on the menus of the upper classes of those days. Later, in the fifteenth century, people returning from the crusades brought back many foods and herbs from the East, including spices such as coriander, parsley, and basil. These new foods and spices caused an increase in manuscripts on cookery, many of which are kept safe in private collections. During the next few centuries, the powerful and wealthy houses competed with each other to serve the most exotic meals, and as a result chefs and their recipes became highly prized. Nevertheless, it wasn`t until the nineteenth century that cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and publishing recipes of the day. The revolution that is television gave us cooking programs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Amish Style Chicken & Corn Soup(The Last To Transfer.tx recipe.
