OLD FASHIONED CHICKEN CORN SOUP
This is how I remembered it growing up in PA Dutch country. There is nothing like a bowl of this soup when you're under the weather or just wanting some comfort food.
Provided by luvinlif2k
Categories Clear Soup
Time 2h
Yield 6 quarts, 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 372.1, Fat 24.1, SaturatedFat 6.9, Cholesterol 144.5, Sodium 711.1, Carbohydrate 7.6, Fiber 1, Sugar 2, Protein 30.4
SHORT-CUT PA DUTCH CHICKEN CORN SOUP
I had never had chicken corn soup until I moved to south central Pennsylvania. It is often found at local fairs and festivals and is now my favorite comfort food. This is a quick and easy version that shaves quite a bit of time and effort from the traditional method but tastes pretty close to the real thing.
Provided by gdewey
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Pour chicken broth into a large soup pot and place over medium heat. Add chicken and any accumulated juices from the chicken to the broth. Stir corn, dry soup mix, and chicken soup base into broth mixture. Simmer soup for 20 minutes. Add noodles to soup and simmer until tender, about 10 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 543.1 calories, Carbohydrate 39.4 g, Cholesterol 190.7 mg, Fat 15.8 g, Fiber 2.6 g, Protein 58.2 g, SaturatedFat 4.1 g, Sodium 2239.2 mg, Sugar 2.5 g
BIG OLE BILL'S CHICKEN CORN NOODLE SOUP
Chicken Noodle soup was always my favorite. I took my mothers old recipe ( Her idea of seasoning was salt and pepper LOL) and I tweaked it to what we have here. One thing I learned was to cook the noodles, remove them and let them cool before putting them back in so they don't absorb all the broth. I hope you enjoy this, making...
Provided by Bill Heleine
Categories Chicken Soups
Time 3h30m
Number Of Ingredients 24
Steps:
- 1. Cut cloves of garlic in half crosswise. Cut carrots, celery and onion into big chunks and put in large pot with chicken
- 2. Add all spices and herbs
- 3. Add enough water to cover chicken
- 4. Cover pot and bring to a boil over high heat
- 5. Reduce heat to medium and cook 1 1/2 hours
- 6. Remove chicken and let cool. Once cool take off bone and cut into chunks or shred
- 7. Remove vegetables and herbs and discard. I used the carrots for dog treats!
- 8. Cook the noodles in the broth and remove from pot saving broth
- 9. Remove broth from pot into a container. Now at this point I refrigerated chicken, noodles and broth until the next day but you don't have to. If you do skim off the solidified fat on top of broth before using
- 10. Heat olive oil in large pot over medium-low heat
- 11. Add carrots, celery, onions and garlic. Cook stirring occasionally until tender, about 10 minutes
- 12. Add the reserved broth and the box of chicken stock to pot
- 13. Stir in the poultry seasoning and bring to a boil
- 14. Stir in the chicken and the corn using the juice from 1 can of the whole kernel corn
- 15. Stir in the noodles, heat until warm and top off with fresh parsley if desired
- 16. Serve and enjoy!
CHICKEN CORN NOODLE SOUP
Chicken corn noodle soup is a very popular PA Dutch soup...it is so delicious! This is a recipe I came up with and make it a lot in the fall and winter. In the summer when corn is fresh, I freeze some and it is that fresh frozen corn and it's juice that I use for this soup. However, canned or frozen corn works well in this too. This recipe is good old fashioned comfort food! Hope you enjoy it as much as we do. NOTE: Please don't make the mistake of adding salt to this recipe until you taste it...the boullion and seasoning packet usually add enough!
Provided by SReiff
Categories Clear Soup
Time 25m
Yield 8 1 cup, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a soup kettle, add cubed chicken, boullion, Washington's seasoning, corn and spices to the chicken broth.
- Bring to a boil and simmer for approximately 10 minutes.
- Add noodles and simmer for an additional 5 minutes
- Serve.
Nutrition Facts : Calories 99.7, Fat 1.6, SaturatedFat 0.4, Cholesterol 8.1, Sodium 448.1, Carbohydrate 17.6, Fiber 1.5, Sugar 1.9, Protein 5
CHICKEN NOODLE SOUP II
This is good on a cold winter night or when you have a cold. In order to make this just right you need to make the noodles ahead of time so that they can dry before putting them in the soup. You can make them the night before and store in an air tight container and place in the freezer.
Provided by LaDonna
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken Noodle Soup Recipes
Time 3h45m
Yield 8
Number Of Ingredients 14
Steps:
- Mix eggs and milk together until well beaten and then add salt and flour. Dough should be stiff. On a floured surface roll dough out really thin, 1/8 of an inch. Let dry 30 minutes and then cut into thin slices. Place on wax paper and let air dry.
- In a large stock pot add chicken broth, celery, onion, baby carrots, and garlic. Fill stock pot, 2 inches from the top with water. Simmer until vegetables are tender, about 2 hours.
- Add chicken and corn. Season with salt, pepper, seasoning salt and chicken bouillon granules. Simmer for 30 minutes, checking to see if water level has decreased. Add water if needed.
- Bring to a boil, add noodles, stirring often. Noodles should be done in 20 minutes. Serve hot.
Nutrition Facts : Calories 342.6 calories, Carbohydrate 44.1 g, Cholesterol 89.8 mg, Fat 6 g, Fiber 4.4 g, Protein 27.9 g, SaturatedFat 1.6 g, Sodium 1313.9 mg, Sugar 6.8 g
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