Chicken Corn Soup

[kaaryn]

Okay... I'm going to share this. Really, I should hoard it and send it to a contest somewhere, but I'm going to be nice It's my modified version of the recipe for Amish Chicken Corn Soup. I made corn bread to go with it - good combination but I think fluffy biscuits would be better.



4 cups of chicken broth (canned is fine)
2-3 stalks celery, chopped
2-3 carrots, peeled and chopped
1/4 - 1/2 mild onion, chopped (more if you like it)

Bring to a simmer, cook for 45 min to 1 hour, til vegetables are tender.

Add:

1/2 chicken, cooked and cut into small pieces
1/2 pkg egg noodles, cooked
1 can sweet corn kernels

salt, pepper and herbs to taste

Heat through, serve immediately.



This was SO good... I may never buy canned soup again...

[Mummared]

sounds yummy! i wonder what would happen if you substitute 1 cup of heavy cream and add it at the end.... creamy corn chicken soup?? mmmmmmmm i love homemade soups!!!

Yummy now I am hungry

Originally Posted by kaaryn

Okay... I'm going to share this. Really, I should hoard it and send it to a contest somewhere, but I'm going to be nice It's my modified version of the recipe for Amish Chicken Corn Soup. I made corn bread to go with it - good combination but I think fluffy biscuits would be better.



4 cups of chicken broth (canned is fine)
2-3 stalks celery, chopped
2-3 carrots, peeled and chopped
1/4 - 1/2 mild onion, chopped (more if you like it)

Bring to a simmer, cook for 45 min to 1 hour, til vegetables are tender.

Add:

1/2 chicken, cooked and cut into small pieces
1/2 pkg egg noodles, cooked
1 can sweet corn kernels

salt, pepper and herbs to taste

Heat through, serve immediately.

This was SO good... I may never buy canned soup again...

....ok....I;ll try that one

here.....try u this

Cheeken Parmesian

Chicken Parmesan (or veal, even ground veal or turkey, it's easiest, just mix and form before breading)

Boneless skinless breasts butterflied, then coated with salt, pepper, basil and parmesan, then pounded right into the meat to about 3/8" thick:-)

Coat with flour dip in egg batter then bread or cornflake crumbs, suate quickly but do not cook through, just to golden in hot skillett and olive oil ,set onto tomato sauce- (if you don't make your own, your favorite will do, I like Hunts 4 cheese cause it doubles as pizza sauce)- in large 13x9 bake dish or pan, add more parmesan and mozzerrella and cover with sauce, sprinkle more cheese lightly on top with more basil, bake at 350 for 20 minutes and serve over pasta:-) a nice tomato onion and cucumber and avacodo salad and homemade Blackberry wine set it off nicely.

I like to take Italian sausage and boneless pork ribs and just drop them in a crockpot with sliced onions, basil, 1 Tbl spoon of sugar, 1/2 cup strong black coffee and covered with sauce, and just let it simmer all day.(Coffee is a good ingedient for Chili too)All the fat rises to the top and can be scooped off with a ladel or if you are cooking it ahead, let it cool completely and all the fat can be lifted right off:-)

I do meatballs the same way, drop them raw into hot suace then skim the fat later:-)

My Wife likes to bake her meatballs first, my Grandmother used to fry hers, but I think the sauce penetrates deeper my way:-)

Later I will tell you about the Signifigance of PIE:-)(and Pizza dough;-)

Always yours too

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