Try chicken corn soup Lancaster

Saffron gives color and flavor in this house full of noodle soup or chicken house rivels and corn. Use fresh or frozen corn. If you freeze the soup and cool before you want to pasta.

Preparation time: 30 minutes

Cooking time: 2 hours

Total time: 2 hours 30 minutes

Ingredients:

• Soup:
• 1 (4-5 pound) chicken, cut into 8 pieces
• 2-1 / 2 to 3 liters of water, and as required
• 1 large onion
• 8 to 10 black peppercorns
• 2 teaspoons salt or to taste
• 8-10 son of saffron or saffron quarter teaspoon chopped (optional)
• Frozen 10 ears or 4 cups corn kernels
• 3 stalks celery, diced with leaves
• 6 ounces wide egg noodles, eggs or packaged Rivels barley (see below)
• Freshly ground white pepper
• 2.3 cup fresh parsley, finely chopped
• 2 boiled eggs, chopped
• .
• Rivels:
• Half a teaspoon of salt
• Pinch of white pepper
• 1 large egg beaten,
• 4.3 to 1 cup all-purpose flour as needed

Preparation:

For the soup: Place the chicken in a soup pot with enough water to cover. Bring to a boil, reduce heat and skim as it rises to the surface. If it is gone, add the onion, pepper, salt and saffron. Cook on slow but steady fire, partially covered, for about 1-1 / 2 hours or until tender.

Remove chicken. Cut and discard the bones and skin, and onions. Cool the soup, then degrease. Tears spoonable meat into pieces and soup.

Cut the kernels from 4 ears of corn, beans and grate six other ear, catch all the milk and the dough on a sheet of paper or wax. When frozen, half the puree in a food processor or blender with a little liquid if the soup is required beans. Add soup and whole grain corn grated or pureed with celery and noodles, egg barley or rivels.

Simmer until corn cooked noodles or rivels. Season with salt and white pepper. Add sprinkle and serve garnished with chopped egg each hardware used parsley.

This soup freezes well, but not before the pasta, barley or pellets. Prepare for hot soup. To avoid burning during the reheating, place the pan on a plate or other asbestos insulating board.

To Rivels: Mix salt and pepper into the egg and add 3.2 cup of flour and beat. Add more flour and beat until the mixture is crumbly but sticky. Rub your hands or pinch pieces and place a pea in the soup to a simmer. Cover and cook about 15 minutes or until rivels solidify. To advance rivels, put in boiling salted water or broth and additional drain and set aside to warm up in the soup before serving.

Yield: 8-10 servings first course; 4-6 servings

Recipe Source: The whole world loves Chicken Soup by Mimi Sheraton (Warner Books)
Reprinted with permission.