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Thread: Chicken corn soup

  1. #1
    [email protected] Guest

    Default Chicken corn soup

    So, for some reason I got a craving a few days ago for
    chicken corn soup, a staple of Pennsylvania Dutch Country
    food that I have not had in a year or two. I had the
    remains of a store bought roasted chicken, so I put it
    in a little water and cooked it down for an hour or so.
    When it cooled I stripped the little meat from the bones
    and stored this stock in the fridge. Yesterday
    I got some boneless skinless chicken breasts, cut them
    up into bite sized chunks and sauteed them until just
    cooked. Added 1 and 1/2 bags of frozen corn, 2 cans of
    chicken broth, a cut up onion, about 4 or 5 chopped up
    celery stalks, and about 8 or 10 threads of saffron
    (most important) to the home made stock. Brought all
    that up to a boil, then added bowtie noodles. I know
    that's not traditional, I should have made rivels but
    I was tired and didn't want to mess around with flour.
    I would have used pot pie noodles, but you can't find
    them in the stores around here, so bowties were about
    as close as I could get. I let that simmer until the
    noodles were al dente and my wife walked in just about
    then. Oh yeah, I left out the cut up hard boiled egg.
    Again, it's traditional, but unless you've got one
    already cooked it's not that essential.

    The taste was right, and maybe next time I go to
    visit my family I'll buy some pot pie noodles. Or if
    I decide to "do it right" I'll start with a whole
    chicken, cut fresh corn off the cob and make rivels.
    Need a weekend for that, not enough time on a week night.
    It still satisfied that comfort food yearning, even
    with the shortcuts.

    Bill Ranck
    Blacksburg, Va.

  2. #2
    sf Guest

    Default Re: Chicken corn soup

    On Fri, 4 Sep 2009 19:07:39 +0000 (UTC), [email protected] wrote:

    >So, for some reason I got a craving a few days ago for
    >chicken corn soup, a staple of Pennsylvania Dutch Country
    >food that I have not had in a year or two. I had the
    >remains of a store bought roasted chicken, so I put it
    >in a little water and cooked it down for an hour or so.
    >When it cooled I stripped the little meat from the bones
    >and stored this stock in the fridge. Yesterday
    >I got some boneless skinless chicken breasts, cut them
    >up into bite sized chunks and sauteed them until just
    >cooked. Added 1 and 1/2 bags of frozen corn, 2 cans of
    >chicken broth, a cut up onion, about 4 or 5 chopped up
    >celery stalks, and about 8 or 10 threads of saffron
    >(most important) to the home made stock. Brought all
    >that up to a boil, then added bowtie noodles. I know
    >that's not traditional, I should have made rivels but
    >I was tired and didn't want to mess around with flour.
    >I would have used pot pie noodles, but you can't find
    >them in the stores around here, so bowties were about
    >as close as I could get. I let that simmer until the
    >noodles were al dente and my wife walked in just about
    >then. Oh yeah, I left out the cut up hard boiled egg.
    >Again, it's traditional, but unless you've got one
    >already cooked it's not that essential.
    >
    >The taste was right, and maybe next time I go to
    >visit my family I'll buy some pot pie noodles. Or if
    >I decide to "do it right" I'll start with a whole
    >chicken, cut fresh corn off the cob and make rivels.
    >Need a weekend for that, not enough time on a week night.
    >It still satisfied that comfort food yearning, even
    >with the shortcuts.
    >

    You just made me really hungry! I've been thinking about making
    chicken and corn soup too. This is pushing me in that direction
    because we always have a roast chicken in the refrigerator. Never
    thought about putting noodles in it though. I wonder if those
    dumplings that are really just thick noodles would be any good.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

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