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
Food historians have tracked the existence of recipes back into ancient history, certainly as far as pharonic Egypt, and potentially, even further back. Having said that, these, ancient recipes were just primitive hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to academics is a series of ancient tablets in Sumerian describing 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. As we move into The time of the roman empire 25BC a man called Apicius created some scripts detailing recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvres, main course and dessert, a style of dining still practiced today. This early Roman chef informs us how the early Romans used a good variety of spices and herbs, including a few that will be familiar to modern chefs such as bay, fennel and asafoetida. As our culinary historical trip moves to more modern times we have a couple of cookery books which were published in the fourteenth century ; a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the curry that is popular today, but instead accounts of the types of meals on the menues of the rich and wealthy people of that period. In the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab cuisine, including spices like rosemary and coriander. These new culinary innovations caused an increase in publications on food, many of which are now in private cookery archives. Over the next few centuries, the upper-class families of Europe competed to lay on the most extravagent banquests, and because of this the best chefs and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and publishing recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cooking publications were highly popular as a result of higher levels of literacy, people having increased spare time and having more disposable income. The introduction of television brings us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to access thousands of recipes such as those found on this site. |
We hope you enjoy this Amish Style Chicken & Corn Soup recipe.
