Chicken Corn Soup
Serves: 4
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
54
Spice
58
Sweetness
41
Sourness
39
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2270 g
Chicken (stewing ,)1 large
Carrot3 tbsps
Lovage Leaves (chopped fresh)1 tsp
Saffron (ground)1 pinch
Salt (to taste)1.5 tbsps
Parsley (fresh, minced)2 large
Chicken Breast (whole)3 cup
Unbleached Flour1 large
EggDirections:
1
Add the rivels to the simmering soup and cook until they are tender
2
Cook the chicken slowly in 4 quarts of water (or to cover) for 1 hour
3
Add the vegetables and cook for another 1 hour, then add the lovage and lemon and continue to cook slowly until the chicken is very tender and falls away from the bones
4
The broth should never boil
5
Strain the stock
6
Discard the vegetables, herbs and lemon
7
At this point the stewing chicken has lost its nutrients and taste, discard it
8
Return the stock to the pot and add the saffron
9
Cut the kernels from the ears of corn
10
It is important to get the most "milk" from the corn, so cut the corn with a sharp knife (not too close to the cob) and go back over the cob with the flat of the knife to release the "milk"
11
Add the corn to the broth and saffron
12
Add the celery
13
Season with salt and pepper to taste
14
Add parsley and simmer until the celery is tender
15
Break 6 of the cobs in half and cover with water
16
Add 2 whole chicken breasts and simmer with the cobs until the meat is tender, about 30 minutes
17
Remove the breast and strain the "cob water" into the soup
18
Remove the skin and bone from the chicken breasts
19
Cut into bite sized pieces and add to the soup
20
Correct the seasoning if necessary
21
Sift the flour into a bowl with the salt
22
Make a well in the center
23
Whisk the eggs until light colored and add the water
24
Pour this into the well and stir to form a stiff dough
25
Break off piece of dough and dip into flour
26
Shape in hand into tiny strings of dough
27
Spread the crumbs on a cookie sheet or clean cloth to dry