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
We can follow the history of written recipes way back into history, at least as far back as the Egyptians, and maybe further still. However, sadly, these early records were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to food historians is a series of tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Progressing into Roman times 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, entrees and afters, a style of dining still practiced today. This early Roman chef informs us how the Roman chefs used a wide range of herbs, including many that are still in use today such as thyme, mint and asafoetida. Later on, in the 15th century, people returning from the crusades brought us many new foods and herbs from Arab cooking, including spices such as coriander, parsley, and rosemary. These new herbs and spices created an outbreak in manuscripts on food, many of which are now in private cookery archives. Over the succeeding few hundred years, the rich and powerful families of Wesstern Europe strove to serve the most exotic meals, and as a consequence, chefs and their recipes became highly prized. Even so, it wasn`t until the 1800s that formal cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and recording the recipes that were being prepared for the better households. When we get to the twentieth century, cookery publications are starting to become popular mostly as a result of more people being able to read, increased leisure time and disposable income. The TV revolution brings us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, allowing us all to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Amish Style Chicken & Corn Soup(The Last To recipe.
