Lancaster Chicken Corn Soup
Amish Chicken - Corn Soup
Southwest Chicken Corn Soup
Chicken Corn Soup II
Chinese Chicken Corn Soup



Lancaster Chicken Corn Soup

1 (4- to 5-pound) chicken, cut into 8 pieces
2-1/2 to 3 quarts water, or as needed
1 large onion
8 to 10 black peppercorns
2 teaspoons salt, or to taste
8 to 10 threads of saffron, or 1/4 teaspoon crushed saffron (optional)
10 ears of corn, or 4 cups frozen corn kernels
3 celery stalks, diced with leaves
6 ounces wide egg noodles, packaged egg barley, or Rivels (recipe
follows)
Freshly ground white pepper
2/3 cup finely chopped fresh parsley
2 hard-cooked eggs, chopped

Place chicken in soup pot with enough water to cover. Bring to a boil,
reduce heat, and skim foam as it rises to the surface. When it has
subsided, add onion, peppercorns, salt, and saffron. Simmer gently but
steadily, partly covered, for about 1-1/2 hours or until tender.
Remove chicken. Trim and discard bones and skin, and onion. Let soup
cool, then skim fat from surface. Tear meat into spoonable pieces and
return to soup.

Cut kernels from 4 ears of corn, then grate kernels from remaining 6
ears, catching all milk and pulp on foil or waxed paper. If using
frozen kernels, puree half in a food processor or blender, adding a
little soup if liquid is needed. Add whole kernels and grated or pureed
corn to soup along with celery and noodles, 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 egg.

This soup freezes well, but do that before adding the noodles, barley,
or dumplings. Prepare those when reheating soup. To prevent scorching
during reheating, place the pot over an asbestos mat or on other
insulating plate.

Yield: 8 to 10 first-course servings; 4 to 6 main-course servings


Rivels

1/2 teaspoon salt
Pinch of ground white pepper
1 large egg, beaten
3/4 to 1 cup all-purpose flour, as needed

Stir salt and pepper into egg and add 2/3 cup flour and beat. Keep
adding and beating in flour until mixture is crumbly but a bit sticky.
Rub between hands or pinch off pea-size 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 to be reheated in the soup just before it is served.

Credits
Recipe from: The Whole World Loves Chicken Soup by Mimi Sheraton
(Warner Books)

Source: http://homecooking.about.com/library/archive/blss64.htm





Amish Chicken - Corn Soup

Servings: Serves 4 people

2 lbs. cut up chicken
5 cups water
1 med. onion, chopped
2 Tbsp. chopped parsley
1/2 cup chopped celery
2 cup corn
Salt and pepper
1 cup flour
1 egg, beaten
1/4 cup milk

Simmer the chicken in boiling water, then remove the bones and skin.
Strain the stock and return it to the pot. Add the onions, celery, and
corn. Simmer until the vegetables are tender. Mix the flour with the
egg and milk. Rub the mixture with a fork until it crumbles. Drop the
crumbs in the soup. Cook while covered for 10 more minutes.

Source: http://www.rlrouse.com/recipes/amish-chicken-corn-soup.html





Southwest Chicken Corn Soup

I have been making Chicken Corn Soup for years. I remember, going to a
local church during the summer and Dad picking up jars of this soup and
bringing it home. Then I added a special Southwestern flavor.

2 quarts water
1/4 teaspoon salt
2 whole skinless chicken breast
2 cups fresh, frozen or canned corn
1 cup egg noodles
2 roasted green chiles
1 uncooked egg
1/4 teaspoon pepper
2 tablespoons chopped cilantro
Cilantro sprigs

In a large kettle or pot, pour water and add salt. Place the chicken
breast in water and cook for 30 minutes. Remove chicken from pot and
set aside to cool. When cool to the touch, dice the chicken into
1/2-inch bite size pieces. Return chicken pieces to the stock.
The next step is to add the corn. You need to bring chicken and corn
mixture to a boil. Next, stir in the egg noodles and cook 5 minutes
until noodles are tender. Add the chiles and stir. Then add pepper
and cilantro. Crack open egg and drop into soup. Cook soup an
additional 5 minutes. Ladle into soup bowls and garnish with cilantro
sprig.

Picnicking & Tailgating
You might want to make this is a recipe a day or two ahead of time.
Just heat soup (on stove or in microwave) and pour into large hot
thermos.

Make 4 to 6 servings.

Source:
http://www.alanskitchen.com/SOUPS_STEWS/sw_chick_corn_soup.htm



Chicken Corn Soup

"It is a hearty chicken soup"
Yield: 8 servings.

3 (3 pound) whole chicken
4 cups diced celery
2 cups chopped onion
1 teaspoon salt
3 cups all-purpose flour
3 cups frozen corn
salt to taste
ground white pepper, to taste
1 tablespoon dried parsley

Place chicken, celery and onion into a large stock pot and cover with
water. Bring to a boil, then simmer for 2 hours or until chicken has
fallen from the bone.
Remove chicken from the pot and set aside to cool. Remove 2 cups of the
chicken broth and set aside to cool also. When chicken is cool enough
to handle, remove and discard skin and bones. Chop chicken meat and
return to the stock pot.

In a food processor, combine the flour with 1 teaspoon of salt. Put the
lid onto the processor and slowly pour chicken broth through the
opening in the lid while the machine is processing, until the dough
forms a ball. You may not need to use all of the reserved broth. Remove
dough from the food processor and set aside to rest for 20 minutes.
Return any unused broth to the stock pot.

On a lightly floured surface, roll out the dough to 1/4 inch thickness.
Cut into thin strips and then cut the strips into pieces to form short
thin noodles. Bring the broth back up to a boil and add noodles and the
corn. Cook for another 10 minutes or until noodles are firm. Add salt
and pepper to taste. Serve hot garnished with parsley flakes.

Source: http://soup.allrecipes.com/az/ChicknCrnSp.asp





Chinese Chicken Corn Soup

3 cups chicken stock or unsalted chicken broth
1 8 3/4 ounce can creamed corn
1 cup diced, cooked, skinless chicken
1 tablespoon cornstarch
2 tablespoons cold water
2 egg whites
2 tablespoons finely minced fresh parsley for garnish

Combine chicken stock, corn, and chicken in a large saucepan. Bring
mixture to a boil over medium heat, stirring occasionally. In a small
bowl or cup, blend cornstarch with cold water; add to soup. Continue
cooking, uncovered, 3 minutes. Beat egg whites until foamy; stir into
soup. Reduce heat and simmer 3 minutes. Ladle soup into individual
bowls, and garnish with parsley. Serve hot.

Source: http://www.applesforhealth.com/HealthyEntrees/cnckcs2.html


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