CHICKEN CORN SOUP I
A real Pennsylvania Dutch favorite! I have made this several times over the years.
Provided by Teresa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h
Yield 12
Number Of Ingredients 11
Steps:
- In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
- Cut corn from cobs if using fresh corn.
- Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
- In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
- Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 14.2 g, Cholesterol 117.6 mg, Fat 12.4 g, Fiber 1.1 g, Protein 24.7 g, SaturatedFat 3.5 g, Sodium 90 mg, Sugar 0.9 g
SWEET CORN AND CHICKEN SOUP
Provided by Aarti Sequeira
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Pour 10 cups water into a big stock pot and bring to a boil over high heat. While it's coming to temp, throw in the leek, carrot, and hunk of ginger. Place the coriander and peppercorns into a small square of cheesecloth. Tie with kitchen string and add to the pot.
- Skin the chicken breasts, remove any excess fat, and throw the chicken breasts into the pot. Allow the whole lot to come to a boil, and then turn it down and simmer, covered, until the chicken is cooked and tender, 20 to 30 minutes.
- Remove the chicken and allow to cool. Strain the stock and discard the leeks, carrots, ginger, and cheesecloth sachet.
- Return the stock to medium heat. Add the creamed corn, bouillon cubes, chopped ginger, scallions, and sesame oil. Keep the soup at a gentle simmer while you remove the chicken from the bone and shred finely using a fork. (Or you can just slice it really thinly.)
- Turn up the heat to high and bring the soup to a boil. In a small bowl or measuring cup, mix the cornstarch with the water until smooth. Add half to the soup whilst stirring. Allow to boil until it's thickened to the soup consistency of your liking. (If it doesn't thicken, add the remaining slurry.)
- Turn the heat back down to medium. In another small bowl, beat the egg whites with a little water. Stir the soup in circles as you add the egg whites in a steady stream; it should form pretty white wisps on the surface of the soup.
- Add the shredded chicken and rice vinegar. Cook for 5 minutes, allowing everything to warm through. Taste for seasoning. Serve with a splash of soy sauce and some of the reserved scallion greens.
CHICKEN CORN SOUP
Provided by Food Network
Yield 10 servings
Number Of Ingredients 17
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.
ROASTED CORN AND CHICKEN CHOWDER
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Put the corn on a rimmed baking sheet; broil, turning, until lightly charred on all sides, 5 to 8 minutes. (Alternatively, char the corn directly over a gas burner or on a grill over medium-high heat.) Transfer to a cutting board; let cool slightly, then cut off the kernels and transfer to a bowl. Working over the bowl, run the back of a chef's knife down the cobs to extract the juices; discard the cobs.
- Melt the butter in a large pot or Dutch oven over medium-high heat. Add all but 2 tablespoons of the scallions, the celery, sweet potato, thyme, cayenne, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring, until softened, 3 minutes. Sprinkle in the cornmeal; cook, stirring, until lightly toasted, 1 minute. Add the corn, its juices and 5 cups water. Increase the heat to high and bring to a simmer. Adjust the heat to maintain a simmer and cook, stirring occasionally, until the sweet potato is tender and the soup has thickened slightly, 15 minutes.
- Reduce the heat to medium low and stir in the chicken and milk. Cook until the chicken is warmed through, 2 to 3 minutes (do not boil). Season with salt and black pepper. Top each serving with the reserved scallions and serve with the dinner rolls.
EASY CHINESE CHICKEN AND CORN SOUP
a very quick and easy soup perfect for a Sunday night dinner. One I found in the Sunday Life magazine in The Age newspaper.
Provided by CharlieNZ
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).
- Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes.
- Remove chicken breast from the stock and leave to cool for a few minutes then shred.
- Add corn to stock and bring to the boil over a medium heat.
- Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
- Add shredded chicken to soup.
- Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
- Serve topped with the sliced spring onions and enjoy!
- NB: Cooking time includes the 15 minutes for "poaching" the chicken breast.
Nutrition Facts : Calories 294.5, Fat 7.9, SaturatedFat 2.1, Cholesterol 103.8, Sodium 1510.4, Carbohydrate 42.9, Fiber 2.8, Sugar 10.3, Protein 16.7
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
ROASTED CORN CHICKEN TORTILLA SOUP
I found this delicious recipe in the Chicago Tribune. I served it with rolls and a green salad and it was very satisfying.
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in a large pot over medium-high heat; add onion and cook until translucent, about 3 minutes.
- Add garlic; cook 1 minute, add paprika, cumin, chilies and pepper, cook, stirring, 5 minutes.
- Add corn cobs, chicken, tortilla pieces, tomatoes and broth; heat to boil, lower heat and simmer 1 hour.
- Remove the chicken to a platter; cool briefly.
- Pull the meat from the bones; discard bones and skin, reserve meat.
- Strain the soup into a large bowl; pour back into the pot and add lime juice, cilantro and salt.
- Portion chicken meat and corn kernels into serving bowls; ladle soup over.
- Add optional garnishes at the table.
- *roastears of corn in a 400° oven, turning often until they start to brown, about 10 minutes.
- *toasttortillas in a dry skillet over medium heat until starting to brown, about 30 seconds on each side.
ROASTED CORN SOUP WITH CHICKEN
This roasted corn soup is very similar to soups seen in Mexican restaurants. The soup can be blended and used as an enchilada sauce for chicken enchiladas.
Provided by kbfish
Categories Mexican
Time 40m
Yield 8 1/2 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Grill chicken breast and chop in to small bite size pieces.
- Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; lightly grease the foil.
- Spread corn in prepared pan. Bake in a 450 degree F oven for 10 minutes; stir. Bake about 10 minutes more until golden brown, stirring once or twice. Remove from oven; set aside.
- In a 4-quart Dutch oven cook onion, sweet pepper and garlic in hot oil over medium heat for 3 to 4 minutes or until nearly tender. Add the roasted corn, 3 cans of the chicken broth, thyme, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes.
- In a large screw-top jar combine remaining 1 can chicken broth and the flour. Cover and shake well; stir into soup. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir in half-and-half; heat through.
- Add chopped chicken and heat through.
- To serve, ladle soup into bowls.
- If enchilada sauce is need for chicken enchiladas, blend the ingredients.
Nutrition Facts : Calories 308.3, Fat 11.6, SaturatedFat 3.6, Cholesterol 38.4, Sodium 916.3, Carbohydrate 32.2, Fiber 4, Sugar 4.7, Protein 20.7
SWEET CORN AND CHICKEN SOUP
Make and share this sweet corn and chicken soup recipe from Food.com.
Provided by crazymom
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- scrap corn cobs twice to get all the"corn milk".
- sweat corn and onions together with butter in soup pot, after onions are translecent, add chicken stock, bring to a boil then simmer for 20 min.
- season with salt and pepper, add ginger and garlic, puree mixture with milk.
- Pour back into pot and heat slowly until soup is warmed through.
- When serving place a few chicken strips on top of each bowl of soup, sprinkle with bell peppers and some cheese.
Nutrition Facts : Calories 601.1, Fat 32.2, SaturatedFat 16, Cholesterol 110.8, Sodium 658.1, Carbohydrate 49.7, Fiber 4.8, Sugar 10.4, Protein 34
CHICKEN CORN SOUP
This recipe is from Marsha Adams' book, "Cooking From Quilt Country". It was given to me from a poster on another board, cheezz, who is a fantastic cook. It freezes well, so you might want to make a double batch and freeze half of it. To reheat, thaw in fridge overnight, and gently reheat it until very hot, but not boiling. I would add some cooked rice when you add the chicken or some chopped cooked potatoes to make a really hearty meal. Serve with some hot bread and a green salad.
Provided by dawnie2u
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, cook the butter, onion, and celery over medium heat for 3 minutes.
- Stir in the flour, and cook 5 to 6 minutes longer, or until the mixture is golden.
- Add the broth, and whisk until smooth, raising the heat a bit.
- Add the remaining ingredients except chicken, and then lower heat and simmer for three minutes.
- Add chicken just before serving--allow soup to stand a few minutes to heat the chicken.
- pieces.
Nutrition Facts : Calories 285.3, Fat 15.5, SaturatedFat 8.6, Cholesterol 62.1, Sodium 617.2, Carbohydrate 24, Fiber 1.8, Sugar 4, Protein 14.6
ROASTED CORN AND PEPPER SOUP
Fall means SOUP! I can't wait to try this one...sounds creamy and hearty. I think I'll serve this with a huge loaf of crusty french bread and a warm blanket with my sweetie. Let me know what you think...courtesy of Better Homes and Gardens.
Provided by MrsKnox2016
Categories Chowders
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Thaw frozen corn and pat dry with paper towel. Line a baking sheet with foil and lightly grease the foil.
- Spread corn evenly on pan, then roast at 450 degrees for 20 minutes, stirring once halfway.
- In a large dutch oven, cook onion and red pepper in oil until tender. Add the corn, 3 cans of broth, thyme and ground red pepper. Bring to boil, reduce heat and simmer for 15 minutes.
- In a jar with a lid, combine remaining chicken broth and the flour. Cover and shake well. Add to soup and stir until slightly thickened and bubbly.
- Stir cream into soup and heat through. Stir in crabmeat, then serve.
Nutrition Facts : Calories 133, Fat 6.1, SaturatedFat 2.7, Cholesterol 13.6, Sodium 467.4, Carbohydrate 16, Fiber 1.9, Sugar 2.4, Protein 5.2
CORN AND CHICKEN SOUP
Sprinkle with chopped parsley or chives.
Provided by Morris
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- In a large saucepan or wok over medium heat, combine chicken, onion, carrot, celery, peppercorns, bay leaf, salt, pepper and water. Bring to a boil, then reduce heat and simmer 30 minutes. Strain stock and reserve chicken.
- Return strained stock to pot and stir in creamed corn. Bring to a boil, then reduce heat and simmer 5 minutes. Shred cooked chicken meat and stir into pot. Heat through.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 15.5 g, Cholesterol 124.5 mg, Fat 20.4 g, Fiber 2 g, Protein 41.1 g, SaturatedFat 5.7 g, Sodium 291.3 mg, Sugar 3.8 g
ROASTED CORN SOUP
Lately we've been having a lot of corn soup/chowder and thought this one sounded interesting. Recipe source: Coyote Cafe
Provided by ellie_
Categories Corn
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400-degrees F.
- Place corn on a cookie sheet.
- Roast corn for 45-60 minutes until the outside of the husks are dry and dark brown (I can't see why you couldn't do this on the grill instead). Let cool and then shuck corn and cut kernels off the ears.
- Puree 3 cups of the corn with 3 cups of water in a blender.
- Cook the pureeed corn in a pan along with the chipotle chiles and remaining 2 cups of water for 10-15 minutes over low heat.
- Stir in the reserved corn and salt.
- Pour into bowls and crumble cheese over each serving.
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