16 Quart Chicken Corn Soup Recipes

OLD FASHIONED CHICKEN CORN SOUP

Steps:

• Cover chicken with water in large kettle. Cook slowly until tender(about 60-90 minutes). Add salt when water starts to boil.
• When chicken is done, remove to cutting board until cool enough to debone.
• While chicken is cooling, strain broth through a fine sieve.
• Debone chicken and cut meat into bite-sized pieces. Set aside.
• Add corn (frozen works fine)to broth and bring to a boil.
• Add celery and seasonings.
• Cook for 5 minutes.
• Add chicken and eggs.
• Cover and cook gently for 5 minutes.
• NOTE: If you like noodles in your soup (I do)add them with the celery and seasonings.
• SERVING SUGGESTION: Serve with Club Crackers and cubed Meunster Cheese (my favorite).
• NOTE: This freezes well if you have not added noodles.

CHICKEN CORN SOUP I

Steps:

• In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
• Cut corn from cobs if using fresh corn.
• Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
• In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
• Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.

AMISH CHICKEN CORN SOUP

Steps:

• In a Dutch oven or soup kettle, combine the water, chicken, onion, celery, carrots and bouillon.
• Bring to a boil.
• Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender.
• Stir in the corn, noodles and butter; cook 10 minutes longer or until noodles are tender.
• Season with salt and pepper.

16 QUART CHICKEN CORN SOUP

Steps:

• Fill 16 quart stockpot half full of water.
• Add chickens, leftover celery and carrot, and onion slices.
• Boil until chickens are just about falling apart.
• Remove chickens and allow to cool completely.
• Strain broth and refrigerate overnight or until the fat floats.
• Skim off most of the fat and put the broth back into the 16 quart pot.
• Pick meat off the chickens and cut into small pieces, set aside.
• Cook broth, additional broth, fresh celery, and potatoes until potatoes are semi-soft.
• Add chicken and simmer for an additional half hour or so.
• Add frozen corn and boullion and simmer until desired consistency is reached.
• Serve hot or allow to cool, pack into containers, and freeze.
• The longer this is allowed to sit, the better it is!