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 And Corn Soup Recipe brought to you by Recipe Ideas
Categories: Diabetic; Poultry; Vegetables; Crockpot; Soups/Stews
The History of Recipes
We are able to follow the history of written recipes far back into ancient history, in truth as far back into history as the Egypt of the Pharoahs, and maybe further still. In practice though, in the main part, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, is a series of tablets in ancient Sumerian 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 making drinkers feel `wonderful`. As we move into The time of the romans around 25BC a roman called Apicius assembled a collection of scripts detailing recipes prepared by wealthy roman citizens. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvre, main course and afters, a style of dining still practiced today. He also tells us how the ancient Romans used many spices, including a few that will be familiar to modern cooks such as bay, rue and dill. During the next few centuries, the upper-class families of Wesstern Europe competed to lay on the most exotic meals, and consequentially the best cooks and their recipe collections were highly sought after. Even so, it wasn`t until the nineteenth century that cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, testing, and publishing recipes for their fellow cooks to enjoy. By the advent of the 20th century, cooking books are highly popular mostly due to better eduction, people having more leisure time and being a little richer. The revolution that is television brings us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Amish Style Chicken And Corn Soup recipe.
