Chicken and Corn Soup made to this recipe will have the family coming back again and again. Without denigrating the mass soup manufacturers, I think you should make some soup at home when time permits and realize what you are missing. I believe the origin of this world wide favorite is China where a dash of dry sherry is added to give the entire recipe balance.
Ingredients
Half stewing hen or fowl
1/4 tsp saffron threads, (optional)
2 quarts chicken stock or broth
3/4 cup corn kernels(fresh/frozen)
1/4 cup onion, coarsely chopped
1/2 cup carrots, coarsely chopped
1/2 cup celery, coarsely chopped;
1/2 cup celery, finely chopped
1 Tbsp parsley, fresh chopped
1 cup egg noodles, cooked
Instructions
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 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
Chicken and Corn Soup
Chicken and Corn Soup made to this recipe will have the family coming back again and again. Without denigrating the mass soup manufacturers, I think you should make some soup at home when time permits and realize what you are missing. I believe the origin of this world wide favorite is China where a dash of dry sherry is added to give the entire recipe balance.
- Half stewing hen or fowl
- 1/4 tsp saffron threads (optional)
- 2 quarts chicken stock or broth
- 3/4 cup corn kernels fresh/frozen
- 1/4 cup onion coarsely chopped
- 1/2 cup carrots coarsely chopped
- 1/2 cup celery coarsely chopped;
- 1/2 cup celery finely chopped
- 1 Tbsp parsley fresh chopped
- 1 cup egg noodles cooked
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.
Add the corn, celery, parsley, and cooked noodles to the broth.
Return the soup to a simmer and serve immediately
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 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.
Greetings, I am Donnie Caves, the driving force behind Recipes Mania. I am thrilled to welcome you to my kitchen on the internet, where I strive to satiate your culinary curiosity with a medley of recipes, cooking tips, and foodie insights.My earlier life was deeply rooted in farming, where I honed a genuine appreciation for the earth's generous offerings. However, an unforeseen accident shifted my life, leading to physical paralysis. The farmer in me didn't falter; instead, it found a new field to cultivate - the kitchen and the written word.Recipes Mania is more than a website; it's a testament to the transformative power of passion and resilience. The accident may have reshaped my physical capabilities, but it magnified my spirit's zest. This new zest led me to create Recipes Mania, a place where I channel my love for food and share the joy of cooking with the world.Each recipe, cooking tip, and food article you find on Recipes Mania reflects my personal journey of exploring the world of culinary delights. They are a testament to my belief that good food, like good thoughts, has the power to uplift and rejuvenate the spirit.But Recipes Mania isn't just about my culinary adventures. I also believe in the enriching power of shared experiences, and thus, this space is also a platform for you to share your favorite recipes, cooking hacks, and food stories.The vision of Recipes Mania extends beyond its digital pages. I hope it spills into your kitchen, inspiring you to experiment, create, and most importantly, enjoy the process of cooking. The goal is to ignite a love for food that transcends cultural and geographical boundaries, creating a global community of food enthusiasts.On a practical note, Recipes Mania also helps me meet the financial challenges posed by my accident. Running this site keeps me busy and productive, adding a sense of fulfillment and purpose to my life.In essence, Recipes Mania is about celebrating life, resilience, and the joy of cooking. It's a showcase of the healing power of good food, the strength of the human spirit, and the joys of sharing our culinary adventures.Join me in this journey of exploring tastes, savoring flavors, and creating magic in the kitchen. Bon Appétit!
Ingredients
