Chicken Corn Soup Recipe?

All Dears.


Can any one tell/send me the best and easy recipe to make Chicken Corn Soup.Chicken Corn Soup Recipe?
Chicken Corn Soup





Recipe By :


Serving Size : 8 Preparation Time :2:00


Categories : Soups %26amp; Stews





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


4 pounds Chicken -- cut up


2 teaspoons salt


1/4 teaspoon saffron


2 cups corn


2 cups noodles


1 tablespoon parsley -- fresh


1/8 teaspoon pepper


2 eggs -- hard-cooked





Cover the chicken with 3 quarts of water and bring to a boil. Skim, turn


down the heat to low, add the salt and saffron and steep until the chicken


is tender. Remove the chicken and strain the stock. Take the chicken meat


from the bone and return to the stock. Add the corn and bring to a boil.


Add the noodles and cook for 15 minutes or until the noodles are tender.


Add the parsley, eggs and pepper and serve





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Per serving: 375 Calories; 14g Fat (34% calories from fat); 44g Protein;


17g Carbohydrate; 178mg Cholesterol; 676mg SodiumChicken Corn Soup Recipe?
i get all my recipes from foodtv.com... just look chicken corn soup up under the search engine, and you'll get a bunch of different recipes based on difficulty level, time and ingredients... its great!
There are a number of recipes here including a quick recipe http://www.cooks.com/rec/search/0,1-0,ch鈥?/a>
1chicken up to 1 1/2 kg (2lbs)


1 , 8oz can of corn


2 chicken cubes


salt to taste


black pepper


soya sauce 3 tablespoons


vinegar 4 table spoons


2tablespoons sugar


cornflour for thickening


3 eggs








Boil chicken with all ingredients except corn flour in a big pot of water for at least 30 mins or in a pressure cooker for 10-15 mins. Take out the chicken ,remove the meat, cut it in strips and put back into the soup. dissolve cornflour in normal tap water and add into the soup till you have the required thickness. beat three eggs and pour slowly and also stir (so that steamers of eggs appear in the soup) into the thickened soup . This is the chicken corn soup you get in Pakistan. Add ingredients to make it according to your taste.
CHICKEN CORN SOUP





1 lg. chicken


1 lg. onion


2 stalks celery


1 can cream of celery soup


1 tbsp. salt


1/2 tsp. celery seed


2 cans creamed corn


1 can whole kernel corn





DOUGH BALLS:





Can substitute two cans of can biscuits.





1 c. flour


1 egg


1/4 tsp. salt


1/4 tsp. baking powder





Boil chicken until done. Remove from pot and let cool. Remove bones and skin. Add onion, celery, salt and celery seed to chicken broth. Cook until onions and celery are done. Add corn, creamed corn and celery soup to pot and bring to boil. Drop dough in hot broth and add chicken to broth, cut up in small pieces. Reduce heat and simmer for a few minutes.
Chicken Corn Chowder:





This soup can be made ahead and thinned with milk when reheating.





1 tablespoon butter or margarine


1 (8-ounce) package sliced fresh mushrooms


1 medium onion, chopped


2 (14 1/2-ounce) cans chicken broth


1 (16-ounce) package frozen shoepeg white corn


2 cups cubed cooked chicken breast


1 (10 3/4-ounce) can condensed cream of chicken soup


1/2 cup uncooked orzo


1/2 teaspoon dried basil


1/2 teaspoon dried rosemary or thyme


1 tablespoon sugar


1/2 teaspoon salt


1/2 teaspoon pepper


1 cup milk


2 tablespoons all-purpose flour





Melt butter in a large Dutch oven over medium-high heat; add mushrooms and onion, and saut茅 5 minutes or until tender.





Add chicken broth and next 9 ingredients; simmer 10 minutes or until orzo is tender.





Stir together milk and flour in a small bowl; gradually stir into chowder, and simmer 5 minutes.





Yield: Makes 6 servings
Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


4 pounds Chicken -- cut up


2 teaspoons salt


1/4 teaspoon saffron


2 cups corn


2 cups noodles


1 tablespoon parsley -- fresh


1/8 teaspoon pepper


2 eggs -- hard-cooked





Cover the chicken with 3 quarts of water and bring to a boil. Skim, turn


down the heat to low, add the salt and saffron and steep until the chicken


is tender. Remove the chicken and strain the stock. Take the chicken meat


from the bone and return to the stock. Add the corn and bring to a boil.


Add the noodles and cook for 15 minutes or until the noodles are tender.


Add the parsley, eggs and pepper and serve





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Per serving: 375 Calories; 14g Fat (34% calories from fat); 44g Protein;


17g Carbohydrate; 178mg Cholesterol; 676mg Sodium
Chicken Corn Soup Recipe





1 (5 pound) stewing chicken,


1 large onion studded with 2 whole cloves


1 large carrot


2 outside green celery stalks


3 tablespoons chopped fresh lovage leaves


1/2 lemon in large pieces


1/2 teaspoon ground saffron


12 ears of fresh corn


3/4 cup fresh celery and leaves, chopped


Salt and pepper, to taste


1 1/2 tablespoons fresh parsley, minced


2 large whole chicken breasts





Cook the chicken slowly in 4 quarts of water (or to cover) for 1 hour. 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. The broth should never boil.


Strain the stock. Discard the vegetables, herbs and lemon. At this point the stewing chicken has lost its nutrients and taste, discard it.





Return the stock to the pot and add the saffron. Cut the kernels from the ears of corn. 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';. Add the corn to the broth and saffron. Add the celery. Season with salt and pepper to taste. Add parsley and simmer until the celery is tender.





Break 6 of the cobs in half and cover with water. Add 2 whole chicken breasts and simmer with the cobs until the meat is tender, about 30 minutes. Remove the breast and strain the ';cob water'; into the soup. Remove the skin and bone from the chicken breasts. Cut into bite sized pieces and add to the soup. Correct the seasoning if necessary. Add the rivels to the simmering soup and cook until they are tender.








Rivels


3/4 cup unbleached flour


Pinch salt, or to taste


1 large egg


1 tablespoon water (mineral or plain seltzer)





Sift the flour into a bowl with the salt. Make a well in the center. Whisk the eggs until light colored and add the water. Pour this into the well and stir to form a stiff dough. Break off piece of dough and dip into flour. Shape in hand into tiny strings of dough. Spread the crumbs on a cookie sheet or clean cloth to dry.








CHICKEN CORN SOUP





SOUP:





1 (3 1/2 lb.) chicken


3 qts. water


1 lg. diced onion


2 stalks diced celery


1 tsp. white pepper


1 tbsp. salt


1/2 tsp. celery seed


2 1/2 c. whole kernel corn


2 c. creamed corn


1/2 c. cream of celery soup





DOUGH BALLS:





1 c. flour


1 egg


1/4 tsp. salt


1/4 tsp. baking powder





In a large pot, cut up chicken and cover with water, onion, celery, pepper, salt and celery seed. Bring to boil, then decrease. Heat and simmer 2 hours. Remove chicken from pot and remove skin and bones. Dice meat and return to pot. Place corn and soup in pot and boil.


Make Dough Balls by mixing ingredients above and sifting through fingers into boiling soup. Stir, then reduce heat and simmer 15 minutes, stirring constantly.








QUICK CHICKEN CORN SOUP





1/4 c. chopped celery


2 tbsp. chopped onion


1 garlic clove, minced


1 tbsp. butter


1 (10 3/4 oz.) can condensed chicken noodle soup


1 soup can water (1 1/2 c.)


1 (8 oz.) pkg. frozen corn


1/8 tsp. pepper


1 tbsp. finely chopped parsley





In medium saucepan, saute celery, onion and garlic in butter until tender. Stir in chicken noodle soup, water, corn and pepper. Bring to a boil, stirring frequently. Reduce heat; cover and simmer 30 minutes or until corn is tender, stirring occasionally. Garnish each serving with parsley. 3 (1 cup) servings.














Ingredients:


1 4-pound chicken, cut up


2 teaspoons salt


1 teaspoon pepper


1 medium onion, chopped


4-5 cups corn freshly cut from cob


2 cups chopped celery


1/4 cup chopped parsley








Directions:


3 hard-cooked eggs, chopped';,';Place chicken in soup pot and cover with 2 quarts of water. Add salt, pepper %26amp; onion and simmer about 1 hour (or until tender). Remove chicken from stock and set aside. Add corn, celery and parsley and simmer about 20 minutes. While vegetables cook, remove skin and bones from chicken. Dice meat and return to soup pot. Heat. Add chopped eggs just before serving.