Amish Chicken Corn Soup
This colorful classic is full of hearty chunks of chicken and seasonal veggies
Ingredients
- 1 (4- to 5-pound) chicken, cut into 8 pieces·
- 2-½ to 3 quarts water, or as needed
- 1 large onion
- 8 to 10 black peppercorns
- 2 teaspoons salt, or to taste
- 10 ears of corn, (or 4 cups frozen corn kernels)
- 3 celery stalks, diced with leaves
- 6 ounces wide egg noodles (or use your own homemade equivalent)
- · Freshly ground white pepper·
- ⅔ cup finely chopped fresh parsley
- · 2 hard-cooked eggs, chopped
Instructions
- Preheat oven to 375 degrees.
- Place chicken in soup pot with enough waterto cover. Bring to a boil, reduce heat, and skim foam as it rises to thesurface.
- When it has subsided, add onion, peppercorns and salt. Simmer gentlybut steadily, partly covered, for about 1-½ hours or until tender.·
- Remove chicken. Trim and discard bones andskin, and onion. Let soup cool, then skim fat from surface. Tear meat intospoonable pieces and return to soup.
- · Cut kernels from 4 ears of corn, then grate kernels from remaining 6 ears. Add whole kernels and grated or pureed corn to soup along with celery and noodles.
- Simmer gently until corn and noodles are cooked. Add salt and white pepper to taste. Stir in parsley and serve, garnishing each portion with chopped egg.·
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