member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Mand      

Recipe Categories:

    PENNSYLVANIA CHICKEN CORN SOUP


    Source of Recipe


    the web

    List of Ingredients




    1 chicken (3 1/2 to 4 lbs.) cut into serving pieces
    1 lg. onion, peeled & diced
    Salt
    8 black peppercorns
    1 bay leaf
    Several sprigs fresh thyme or 1/2 tsp. dried
    1 tsp. saffron threads or 3/4 tsp. saffron powder
    Freshly ground black pepper
    2 c. corn kernels, preferably fresh
    2 c. Alice's Mother's Noodles or 6 oz. dried egg noodles

    Recipe



    Rinse the chicken well. Place it and the onion in a large heavy saucepan or soup
    pot. Cover with water, and add salt, the peppercorns, bay leaf and thyme. Bring
    to a boil over high heat. Reduce the heat to medium-low, cover, and cook until
    the chicken is tender and nearly cooked through, about 30 minutes. Remove the
    pan from the heat and remove the chicken pieces from the broth. Allow the
    chicken to cool.
    When the chicken is cool enough to handle, remove and discard the skin, and pull
    the meat from the bones. Cut the meat into bite-size pieces, and set aside.
    Remove the thyme sprigs, bay leaf, and the peppercorns from the chicken broth,
    and then bring it to a boil over medium-high heat. Add the saffron, season
    generously with salt and pepper and cook for 15 minutes. Add the reserved
    chicken and the corn. Bring back to a boil. Add the noodles and cook until they
    are just tender, 5 minutes. Season to taste and serve immediately.
    6 servings.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |