Recipe Chicken Corn Chowder Amish Cooking Soup Recipes

Rinse chicken and pat dry. Melt butter in a large stockpot and brown the whole chicken. Add 1½ quarts water, broth, celery, onion, salt, pepper and saffron. Bring to a boil, then simmer, covered, for an hour until chicken is tender. Remove the chicken and add the corn and the noodles and cook until the noodles are soft. Remove the meat from the bones, cut into pieces and return to the pot. add the eggs and parsley and more salt and pepper if desired.

Makes more than 3 quarts

1 (3 pound) roasting chicken
2 T. butter or margarine
4 c. undiluted chicken broth
1 large onion, peeled and quartered
3 ribs of celery, including leaves
2½ t. salt
3/4 t. pepper
1/4 t. saffron
8 oz. pkg. noodles, medium width
1½ c. frozen corn
3 hard boiled eggs, chopped coarsely
2 T. fresh parsley, chopped

To print this recipe highlight the text then print the selection.
The recipe above appears in:

Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

Betty Groff's Up-Home, Down-Home Cookbook More info. and/or Buy

We ship only to USA and APO/FPO addresses.