Chicken corn soup recipe
information
This soup is Pennsylvania Dutch in origin but is now a standard menu item throughout the country.
ingredients
Chicken Corn Soup is one of the finest examples of Pennsylvania Dutch cooking.
3 Tbs Vegetable oil
2 Medium onions, sliced
4 Celery stalks, sliced
1 3/4 litres (3 pints) 4 pints Chicken stock
10 Black peppercorns
1 1/2 kg (3 lb) 3 lb Chicken, roasted, flesh removed from the bone, skinned and chopped
125 g (4 oz) Thick egg noodles
425 g (14 oz) Canned sweetcorn,drained
1 tsp Chopped fresh sage
1 tsp Chopped fresh savory
Salt and pepper to taste
1/2 tsp Saffron threads, soaked in 1 Tbs hot water
2 Medium onions, sliced
4 Celery stalks, sliced
1 3/4 litres (3 pints) 4 pints Chicken stock
10 Black peppercorns
1 1/2 kg (3 lb) 3 lb Chicken, roasted, flesh removed from the bone, skinned and chopped
125 g (4 oz) Thick egg noodles
425 g (14 oz) Canned sweetcorn,drained
1 tsp Chopped fresh sage
1 tsp Chopped fresh savory
Salt and pepper to taste
1/2 tsp Saffron threads, soaked in 1 Tbs hot water
method
1. Heat the oil in a saucepan. Add the onions and fry until they are soft. Stir in the celery and fry for 5 minutes.
2. Pour over the stock and add the peppercorns. Bring to the boil, reduce the heat to low and simmer for 20 minutes.
3. Stir in all the remaining ingredients and bring the mixture to the boil. Simmer for 15 to 20 minutes, or until the noodles are just tender. Add more salt if necessary.
4. Transfer to a warmed tureen and serve.
2. Pour over the stock and add the peppercorns. Bring to the boil, reduce the heat to low and simmer for 20 minutes.
3. Stir in all the remaining ingredients and bring the mixture to the boil. Simmer for 15 to 20 minutes, or until the noodles are just tender. Add more salt if necessary.
4. Transfer to a warmed tureen and serve.
serving amount
4 - 6 servings
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
