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Wed, 20 May 2009
Lori's family is from Lancaster Co., PA and her grandmother made her chicken corn soup on one of our first visits and I was so happy. Eventually, Lori asked for the recipe and what she got back was fairly typical of folks there: some of this, a little of this. So, I've taken it upon myself to make a chicken corn soup that isn't the same as Grandma's, just the same idea.
So, here's my current version of chicken corn soup with some homage to the kind folk of Lancaster Co., PA and my desire for something that isn't too labor intense:
Stage one:
Ingredients:
- 5 boneless Chicken Breasts
- 5 Cups of Water
Bring to a boil and then set to simmer and cover for 2 hours.
Stage two:
Ingredients:
- 7 cups of chicken broth
- some salt and pepper
- Frozen Corn (32 oz)
- Wide Egg noodles (12 oz)
Keep the remaining broth from the boiling and cut up the chicken in bite-size pieces. (This last time, I put the broth in a large bowl and just took a knife to the chicken to cut it up...that seemed to work fine this time). Return the broth back to the pot with the chicken and add everything else in. (Note: I use the Daus Essenhaus noodles because it's local and it feels Amish). Bring to a boil and then set to simmer; cover.
Stage three:
Ingredients:
- some salt and pepper
- some butter
- some sugar
Uncover and add about 2 tablespoons of butter and just under 1/4 cup of sugar (I know, but apparently some cooks do this and it does make a difference). Add salt and pepper for taste. Stir up and cover and cook for another 5 minutes or so.
That's it. Make a big pot of chicken corn soup and it'll leave a lot for leftovers for the next few days.
2009 May 20 [] permanent link
