Chicken Corn Soup Lancaster County Pa Food

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.

ADRIENNE GARVEY

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.

CHICKEN CORN SOUP

Steps:

• Cook the chicken slowly in 4 quarts of water (or to cover) for 1 hour. Add the vegetables and cook for another 1 hour, then add the lovage and lemon and continue to cook slowly until the chicken is very tender and falls away from the bones. The broth should never boil.
• Strain the stock. Discard the vegetables, herbs and lemon. At this point the stewing chicken has lost its nutrients and taste, discard it.
• Return the stock to the pot and add the saffron. Cut the kernels from the ears of corn. It is important to get the most "milk" from the corn, so cut the corn with a sharp knife (not too close to the cob) and go back over the cob with the flat of the knife to release the "milk". Add the corn to the broth and saffron. Add the celery. Season with salt and pepper to taste. Add parsley and simmer until the celery is tender.
• Break 6 of the cobs in half and cover with water. Add 2 whole chicken breasts and simmer with the cobs until the meat is tender, about 30 minutes. Remove the breast and strain the "cob water" into the soup. Remove the skin and bone from the chicken breasts. Cut into bite sized pieces and add to the soup. Correct the seasoning if necessary. Add the rivels to the simmering soup and cook until they are tender.
• Sift the flour into a bowl with the salt. Make a well in the center. Whisk the eggs until light colored and add the water. Pour this into the well and stir to form a stiff dough. Break off piece of dough and dip into flour. Shape in hand into tiny strings of dough. Spread the crumbs on a cookie sheet or clean cloth to dry.

BEST PENNSYLVANIA DUTCH CHICKEN CORN SOUP

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.

PENNSYLVANIA DUTCH CHICKEN CORN SOUP

Steps:

• Bring to a boil in a soup pot: first 6 ingredients.
• Skim the impurities from the surface.
• Reduce the heat and simmer, covered, until the chicken is well cooked, about 1 hour (I used frozen breast that cooked in about 30 minutes).
• Remove the chicken, shred the meat, and set aside.
• (At this point you can remove the surface fat with a small ladle.) Bring the stock to a boil.
• Stir in: Noodles and Corn.
• Cook, stirring occasionally, until the noodles are tender but firm.
• Stir in the shredded chicken along with: Eggs and parsley.
• Ladle into warm bowls and serve with dinner rolls.

CHICKEN CORN SOUP WITH RIVELS

Steps:

• Combine chicken, corn, broth, water, and seasonings in a stock pot or dutch oven.
• Heat to boiling. Reduce heat and cook three to four minutes until corn is tender.
• Meanwhile, combine flour and raw egg to make rivels. Mix by hand until consistency of pie dough crumbs. Add extra flour if dough is too sticky.
• Slowly add rivels to boiling soup by crumbling into soup with hands while stirring constantly.
• Cook about five minutes and then stir in hard-boiled eggs.