Feed Me That logoWhere dinner gets done
previousnext


Title: Amish-Style Chicken and Corn Soup
Categories: Diabetic Poultry Vegetable Crockpot Main
Yield: 8 Servings

1/2 Stewing hen or fowl;
2qtChicken stock or broth
1/4cOnion; coarsely chopped
1/2cCarrots; coarsely chopped
1/2cCelery; coarsely chopped;
1tsSaffron threads; (optional)
3/4cCorn kernels; (fresh/frozen)
1/2cCelery; finely chopped
1tbParsley; fresh chopped
1cEgg noddles; cooked

Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads. Bring the stock to a simmer. Simmer for about 1 hour, skimming the surface as necessary.Remove and reserve the stewing hen until cool enough to handle; then pick the meat from the bones. Cut into neat little pieces. Strain the saffron broth through a fine sieve. (Note: The soup can be made through this step in advance. Simply refrigerate broth and diced chicken meat for 2 to 3 days, or freeze the broth and the chicken meat in separate convenient sized containers. Be sure to label and date them. To use, defrost, remove congealed fat, return the broth full boil, and add the diced meat. Continue with recipe.) Add the corn, celery, parsley, and cooked noodles to the broth. Return the soup to a simmer and serve immediately.

Food Exchanges per serving: 1 LEAN-MEAT EXCHANGE + 2 VEGETABLE EXCHANGES CAL: 11O; CAR: 10g; PRO: 13g; CHO: 25mg; SOD: 65mg; FAT: 2g;

Source: Diabetes Forecast Dec 1993

Brought to you and yours via Nancy O'Brion and her Meal-Master

previousnext