ADRIENNE GARVEY
Homemade chicken corn soup may do the trick when you are looking for comfort food. See how this Lancaster County mom-of-two does it. Click here for Adrienne Garvey's perspective.
Provided by By Adrienne Garvey | April 12, 2012 10:20 pm
Yield -
Number Of Ingredients 8
Steps:
- 1 Cook chicken in slow cooker with plenty of water. I usually fill mine 3/4 of the way full. I also often will cook the chicken overnight. 2 Pick all the meat, light and dark, off the bones. 3 Strain broth from slow cooker into a stock pot. 4 Add water to broth. Don't add too much or you'll lose the flavor. If you accidentally do add too much water you can balance it out with the chicken stock. 5 Add chicken and corn. 6 Bring to boil. 7 Drop in whole, uncooked egg(s) (in the shell). You're basically going to hard boil these in the broth. 8 Allow mixture to cook for 5-10 minutes. 9 Remove egg(s). Shell and dice them. Return them to soup. 10 Add noodles until cooked al dente. 11 Taste and season with salt and pepper as needed.
LANCASTER CHICKEN CORN SOUP
Steps:
- Gather the ingredients.
- Place chicken in a soup pot with enough water to cover.
- Bring to a boil , reduce heat, and skim foam as it rises to the surface.
- When the foam has subsided, add the onion, peppercorns , salt, and saffron.
- Simmer gently but steadily, partly covered, for about 1 1/2 hours, or until tender.
- Remove the chicken and trim and discard bones, skin, and onion.
- Let the soup cool, then skim the fat from the surface.
- Tear the meat into spoonable pieces and return them to the soup.
- Cut kernels from 4 ears of corn, then grate kernels from the remaining 6 ears, catching all milk and pulp on foil or waxed paper. If you're using frozen kernels, puree half in a food processor or blender, adding a little soup if the liquid is needed.
- Add whole kernels and grated or pureed corn to the soup, along with celery and noodles, egg barley , or rivels.
- Simmer gently until corn and noodles or rivels are cooked. Add salt and white pepper to taste.
- Stir in parsley and serve, garnishing each portion with chopped hard-cooked eggs.
- Stir salt and pepper into the beaten egg , add 2/3 cup flour and beat.
- Keep adding and beating in flour until the mixture is crumbly but a bit sticky.
- Rub the mixture between your hands or pinch off pea-sized pieces and drop them into simmering soup.
- Cover loosely and let cook for about 15 minutes, or until rivels solidify.
- To make the rivels ahead of time, cook them in lightly salted boiling water or some extra soup stock and then drain and reserve them; reheat in the soup just before it is served.
- Enjoy.
Nutrition Facts : Calories 1034 kcal, Carbohydrate 36 g, Cholesterol 457 mg, Fiber 3 g, Protein 99 g, SaturatedFat 15 g, Sodium 1229 mg, Sugar 3 g, Fat 53 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
BEST PENNSYLVANIA DUTCH CHICKEN CORN SOUP
This is a classic favorite! A Pennsylvania Dutch chicken corn soup - complete with rivels (for anyone who doesn't know what rivels are, they are little dumplings). Garnish with chopped fresh parsley.
Provided by Doreen
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 3h30m
Yield 12
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.
- When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.
- Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
- Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
- Chop cooled chicken meat and add to soup.
- In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.
Nutrition Facts : Calories 436.8 calories, Carbohydrate 30.6 g, Cholesterol 146.9 mg, Fat 18.7 g, Fiber 3 g, Protein 37.5 g, SaturatedFat 5.2 g, Sodium 1576.1 mg, Sugar 4.6 g
LANCASTER CHICKEN SOUP
A filling and satisfying soup. Barley may be substituted for the noodles. If you want a bit of extra crunch, add some sliced water chestnuts. If the breasts and thighs you're using are large, you can cut down on the number. If not used to low-sodium cooking, you may want to add more salt. May be frozen (see instructions below).
Provided by echo echo
Categories Chicken
Time 2h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken in soup pot with enough water to cover. Bring to a boil, reduce heat, and when it subsides, add onion through saffron. Simmer gently, partly covered, for 1-1/2 hours.
- Remove chicken and let soup cool, then skim any fat that appears from the surface. Meanwhile, tear the chicken into bite-size pieces.
- Puree 2 cups of the corn with 1/4 cup of the soup in a food processor or blender; add to the soup along with the chicken, 2 cups whole corn kernels and noodles. (If freezing, do so at this point but without the noodles. When ready to complete, thaw the soup, add the noodles and continue on from here).
- Simmer gently until noodles are cooked; season with white pepper to taste and stir in the parsley. Ladle into bowls, sprinkle chopped eggs over top and serve.
Nutrition Facts : Calories 392.3, Fat 6.7, SaturatedFat 1.7, Cholesterol 178.4, Sodium 126.2, Carbohydrate 47.9, Fiber 3.8, Sugar 1.9, Protein 37.2
LANCASTER COUNTY CHICKEN-CORN SOUP
Categories Soup/Stew
Number Of Ingredients 8
Steps:
- Shred the chicken into bite sized chunks; set aside. Add celery and corn to chicken broth, and heat until warm. Stir in the saffron and cook about 15 minutes until the flavors come together. Increase the heat to high; heat to a boil over high heat. Stir in noodles and parsley; reduce heat to a simmer. Cook until the noodles are tender, about 10 minutes. Whisk 1/2 cup of the soup liquid into the egg; gradually whisk the mixture back into the soup. Return the chicken to the soup; cook, stirring occasionally, until heated through and thickened, about 8 minutes.
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