Take 10% off all items from the new Spring/Summer Collection with code SPRINGSUMMER10!
February 14, 2008
Yesterday morning when I looked out my kitchen window and saw that it was going to be this sort of daygray, dreary, wet, snowy…I decided it would be a good day to stay inside and make some soup.
So that’s what I did. I’ve never actually bought a whole chicken (am I alone in this?? should I be embarrassed?? I feel like I should be…), but anyway, I bought a chicken and made Chicken Corn Noodle soup.
Here’s the big fella…and here’s the end result. I made lots to freeze and although it took a long time to make, it was really easy.PENNSYLVANIA DUTCH CHICKEN CORN NOODLE SOUP1 Whole Chicken4 Stalks of Celery3 Carrots2 Med. Onions12 oz. Package of Frozen Corn6 oz. Package Noodles1/8 Cup Dried ParsleySalt & Pepper to taste
Place chicken in large pot and cover with water; add salt and bring to boil.Reduce heat and simmer for 1-1/2 hrs.Slice celery and carrots and chop onions.Remove chicken and set aside to cool.Add celery, carrots, corn and onions to pot.Remove chicken meat from bone. Add meat to pot.Bring back to boil and simmer 20 min.Add noodles and parsley.Bring back to boil and simmer for 10 min.Turn off heat and allow to sit for 15 min.Add water or additional salt if needed.
April 03, 2020
March 03, 2020
January 03, 2020