Lancaster Chicken Soup 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.

LANCASTER CHICKEN SOUP

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.

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.