Chicken Corn Soup Recipe
This chicken corn soup recipe is one of my favorite soups. I don't know if this soup
is enjoyed much in other areas of the world, but here in south-eastern Pennsylvania, USA, we love this good Pennsylvania-Dutch dish.
" Soup is a
bowl of health
and
satisfaction!"
©Tea Party Circle
Baked in large quantities, schools and churches sell it by the quart at their fundraising fairs and bazaars.
Especially good on a cold day or when you have the flu,
a bowl of chicken corn soup will warm you up and get
you feeling better.
The next time the "flu bug" has bitten a friend or relative, try making this recipe and surprising them with it at their doorstep. It will be much appreciated.
I can't let winter pass by without making this soup at least twice. Make plenty - that way you can have a cup
of soup with your cup of tea for your afternoon break.
Mother Jean's Chicken Corn Soup
This is my mother-in-laws recipe. I like it the best because it is has such good flavor and the alphabets are better than the heavier noodles or potato's that are sometimes used with this soup.
- 2 breasts and 2 legs and thighs of chicken
- 1/2 cup of alphabet pasta
- 2 or 3 cans of creamed corn
- 1/2 teaspoon crumbled saffron
- 2 stalks celery, thinly diced
- 2 tablespoons parsley
- salt and pepper to taste
Place chicken in large pan and cover with water. Cook over medium heat for about 1 hour. Take chicken out and strain broth into a large pan. Place back over heat and add the alphabets. Cook for 10 minutes.
Meanwhile, cut chicken into small pieces.
Add corn to the broth and alphabets, then add the chicken pieces. Stir in saffron, celery, and parsley. Add pepper, salt and / or other seasonings to taste. Continue to cook on low heat. Serve immediately.
Cool any leftovers and refrigerate.
*This is a soup that freezes well.
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