Amish Chicken and Corn Soup Recipe
Source of Recipe
internet
Recipe Introduction
Used the internet recipe with my twist. I made homemade noodles instead of store bought for this.
The Homemade Noodles:
Beat 3 eggs until frothy. Add 2 cups of all purpose flour and ½ tsp salt. You can mix it all by hand or take a short cut and mix it in the food processer (I used the food processor last night). Just mix until a smooth ball. flour the counter and roll out as thin as possible. Cut the noodles about ¼” thin and about 1 ½” long (however you like them…they will expand when cooked). I just use a pizza cutter to cut them. They don’t have to be perfect. Let the noodles dry on the counter while preparing hot bubbly broth of your choice. Sprinkle the noodles into the hot broth (don’t be afraid to grab some of the extra flour on the counter, as it will thicken the broth. Turn heat to a good simmer, cover pan and let set for 15-20 min. Then, I turn the heat off and let them sit for a while longer. Very easy.
Here is sort of the recipe I used for the soup:
Amish Chicken and Corn Soup Recipe
1/2 stewing hen or fowl (I just used bnls sknls chicken tenders)
2 quarts chicken stock or broth (I used chicken bouillon granules and one can of broth)
1/4 cup onion -- coarsely chopped
1/2 cup carrots -- coarsely chopped(I just threw in ½ carrot and then later chopped it up into the finished soup)
1/2 cup celery -- coarsely chopped (I just threw in ½ stalk celery, as I discarded later)
1 teaspoon saffron threads -- (optional) (I used some saffron threads but not that many as saffron is expensive!)
3/4 cup corn kernels, canned, fresh or frozen (I used canned)
1/2 cup celery -- chopped fine
1 tablespoon chopped fresh parsley (I used dried)
1 cup egg noodles – cooked (you could use store bought or make your own)
I also added some ground black pepper, salt, a couple sprinkles of poultry seasoning and some Paula Deen House Seasoning, to taste.
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 (I added the additional seasonings, too. Return the soup to a simmer and serve immediately. (I added the veggies to the broth…simmered a few minutes…brought to a good little boil…added the homemade noodles….reduced to simmer and covered for about 20 min. and then I added the shredded chicken). Simmer. (I let the soup sit a bit to really plump those noodles).
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