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 Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Corn; Poultry; Soup
The History of Recipes
It is possible to follow the history of `recipes` back into antiquity, at least as far back into history as ancient Egypt, and maybe even further. Interesting though that maybe, in the main part, these ancient cook books were just very basic pictorial recipes for preparing food.
In fact, the oldest recipe discovered so far, according to food historians are some ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Later on, in The time of the romans around 25BC a man called Apicius compiled a collection of documents describing recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, something that is very familiar to us today. Aspicius also informs us how the cooks of Roman times were skilled in the use of many spices, including many that are still in use today like basil, fennel and parsley. Later on in the 1400s, the Crusaders brought back many spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and basil. The introduction of these new herbs and spices prompted an explosion in manuscripts on cookery, some of which are kept safe in private libraries. For the decades that followed, the powerful families of Europe competed with each other to offer the most exotic meals, and because of this chefs and their recipes could command a high salary. Even so, it wasn`t until the 19th century the formal cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, testing, and recording recipes to allow everyone to enjoy them. By the time we get to the 20th century, cooking books were in great demand, mostly due to higher levels of literacy, leisure time and having more money to spend. |
We hope you enjoy this Amish Style Chicken & Corn Soup(The Last To recipe.
