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 frefrigerate broth and diced chicken meat for
2 to 3 days, or freeze the broth and the chicken meat in separate
convenienly 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 Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Corn; Poultry; Soup
The History of Recipes
It is quite possible to prove the history of written cooking instructions far back into history, in fact as far back into history as the early Egyptians, and maybe further still. Interesting though that maybe, sadly, these early records were just very basic pictorial recipes for food preparation.
In fact, the most ancient recipe discovered so far, according to academics are some ancient 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 making drinkers feel blissful and exhilarated. Progressing into Roman times around 25BC a roman called Apicius wrote a few documents showing how to cook the recipes enjoyed by the Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvre, entrees and desserts, something we still use today. He also tells us how the chefs of Roman times made use of a wide range of spices and herbs, including a few that are still present in modern kitchens for example bay, rue and dill. Later on in the 1400s, people returning from the crusades brought back a variety of foods, spices and herbs from middle-east cuisine, including coriander, parsley, and basil. These new spices and herbs prompted a surge in books on cookery, most of which still exist in private collections. For the centuries that followed, the powerful and wealthy strove to serve up the most exotic banquets, and because of this the best cooks and their recipes were at a premium. Even so, it wasn`t until the 1800s that fine cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording recipes common in their social group. The introduction of the TV gave us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Amish Style Chicken & Corn Soup recipe.
