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 track the history of `recipes` back into ancient history, in fact as far back as ancient Egypt, and quite possibly further than that. In practice though, these, old recipes were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe found, according to historians are a few tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Later on, in Roman times around 25BC a man called Apicius created some documents showing how to cook the recipes cooked by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into appetizers, main meal and dessert, something that is very familiar to us today. He also informs us how the ancient chefs used a wide range of herbs, including a few that are still present in modern kitchens like basil, fennel and dill. Later on, we have some interesting books which appeared in the fourteenth century : one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, they are not about the spicy food that is familiar to us all today, but rather accounts of the types of meals on the menues of the rich people of the period. Later on, in the 15th century, the Crusaders brought back many foods and herbs from middle-east cuisine, including spices like parsley and basil. These new herbs and spices was responsible for a torrent in cookery books, most of which still exist in private cookery archives. The TV revolution brought us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Amish Style Chicken & Corn Soup(The Last To recipe.
