Amish Chicken And Corn Soup
1 stewing hen or fowl
2 qts. chicken stock or broth
1/4 cup onions, coarsely chopped
1/2 cup carrots, coarsely chopped
1/2 cup celery, coarsely chopped
3/4 cup corn kernels (fresh or frozen)
1/2 cup celery, finely chopped
1 cup egg noodles, cooked
Combine chicken with chicken stock, onions, carrots, and celery.
Bring the stock to a simmer. Simmer for about 1 hour, skimming the
surface as necessary. Remove and reserve the stewing hen until cool
enough to handle; then pick the meat from the bones. Cut into bite-
size pieces and return to the broth. Add the corn, celery, and
cooked noodles to the broth. Return the soup to a simmer and cook
until all vegetables are tender.
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Another Great Group of *~ Beth ~*
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