Amish Chicken, Corn And Pepper Soup
From tuilelaith 11 years ago
- 60 minutes to make
- Serves 8
First I would like to thank waydd.com for the photo. I liked it and thought it might brighten a persons day! Second I would like to state that this recipe comes from a paper clipping in the mystery box of recipes from the "house renovation" house. Read more Under the name of the recipe it says Pigalls Cafe. Nothing else. Not an area of the country or place name nothing. So enjoy and if you find out more info, like where Pigall's Cafe is, please let me know! See less
Ingredients
- 1/2 teaspoon garlic shopping list
- 1 1/2 cups each celery, onions, and red peppers, diced in large chunks shopping list
- 3 tablespoons vegetable oil shopping list
- 2 quarts (8 cups) chicken stock (see note) shopping list
- 1 cup cooked chicken meat, dark and light, diced in large chunks shopping list
- 1 cup cooked corn (use fresh, frozen or canned) shopping list
- salt, white pepper to taste shopping list
- 1 1/4 cups whipping cream, optional shopping list
- 1/4 up Italian (flat-leaf) parsley for garnish shopping list
How to make it
- Saute garlic, celery, onions and pepper in oil until onions are translucent.
- In a stockpot or large saucepan, heat chicken stock to boiling, and reduce to a simmer.
- Add chicken, corn and vegetables to pot and let simmer 10 - 15 minutes.
- Add salt and pepper to taste.
- Add cream, if desired, and stir.
- Garnish with chopped parsley if serving immediately.
- Serves 8.
- Serving Suggestion: Serve with Jalapeno Corn Bread.
- NOTE: You can make stock from stewing chickens, carrots, celery, onions, bay leaves, fresh thyme, garlic and crushed black peppercorns.
- The Cincinnati Enquirer tested the recipe with canned stock, with good results.
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