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
Recipes as a concept can be found back into the far past, at least as far back into history as pharonic Egypt, and possibly even further than that. However, generally, these old records were just basic hieroglyphic recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to experts are a few 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 anyone who tried it feel `blissful`. Progressing into The time of the romans around 25BC a man called Apicius compiled some documents showing how to cook the recipes prepared by wealthy roman citizens. He describes how the meals of wealthy Romans were split into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the chefs of Roman times used a good variety of aromatic flavors, including many that are still in use today like thyme, mint and asafoetida. Moving on, we have two books which were published in the 14th Century - a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these books are not about the indian food that is served today, but rather descriptions of the types of meals on the menus of the rich people of that period. Later, in the 15th century, knights returning from the crusades brought us many new foods and spices from middle-east cuisine, such as coriander, parsley, and basil. The introduction of these new tastes caused an increase in recipe publications, the majority of which are now in private collections. During the next few hundred years, the wealthy families of Europe strove to lay on the most extravagent meals, and because of this cooks and their recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and recording recipes to help cooks of their time. By the advent of the 1900s, recipe books were starting to become popular as a result of higher levels of literacy, people having more spare time and disposable income. |
We hope you enjoy this Amish Style Chicken And Corn Soup recipe.
