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| Mr Five Star and World Travel and Dinning Reviews & Resources |
| Amish Chicken Corn SoupFeatured |
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Things You'll Need:
A large stew pot with lid
1 whole chicken, cut into 8 pieces (OR about 5 lbs. of any chicken pieces)
3 quarts of water
2 or 3 onions, diced
3 ribs of celery,
diced 1 carrot,
minced ½ cup chopped fresh, flat-leaf parsley
3 to 4 cups frozen sweet corn, or fresh Lancaster County corn cut from the cob
About 10 threads of saffron Salt to taste ( 1 tblspn.)
Lots of fresh ground black pepper to taste (1/2 tsp.)
3 hard boiled eggs, chopped, as garnish
SIMMER TO MAKE BROTH Place the first six ingredients in the water in a large pot. Use enough water to cover the chicken. Bring to a boil, then reduce heat. Simmer, with the lid tilted just a bit to let out the steam, for about two hours, until chicken is tender.
COOL YOUR CHICKEN Take the chicken out of the broth mixture. Place it on a large plate to cool. Cover and refrigerate for half an hour or so. Cover and refrigerate the broth. As soon as you can handle the chicken, take the meat off the bones. Discard skin and bones. Chop or pull chicken meat into bite sized pieces. Put the chicken aside.
SKIM IT AND HEAT IT UP Take the broth out of the refrigerator. Use a large spoon to skim the fat from it the best you can. After the fat is skimmed from the top of the soup, add the saffron, salt, and pepper. Stir it, and heat it up again. Bring to a boil. Stir it well. Bring back to a rolling boil.
Gently fold in the chicken and corn. Reduce heat, and simmer gently for just a few more minutes.
DELIGHTFUL! Use the chopped egg and a bit more parsley to garnish the delicious PA Dutch soup.
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