This soup cooks very quickly, which doesn't give a lot of time for flavors to develop. However, when you're in a hurry, this is about as good as it gets, and at least the chicken stays very tender. If you use homemade chicken stock, some of the great flavors will be there after all!
Pennsylvania Dutch Corn and Chicken Soup
3 c corn, fresh, canned, or frozen
6 to 8 c chicken stock
Butter
Onion, chopped
Celery stalk, chopped
2 chicken breasts, boneless, skinless, chopped to 1/2 inch
3 c wide egg noodles
Salt and pepper
Puree 2 c of the corn with 2 c of the stock; set aside. Cook the onion, celery, and 1 c corn in butter in a Dutch oven over medium heat until onion is softened. Stir in the rest of the stock, the corn puree, chicken, and noodles. Bring to a boil; reduce and simmer until chicken and noodles are cooked, about 8 minutes. Season with salt and pepper.
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