Saturday, October 13, 2012
PENNSYLVANIA DUTCH CORN AND CHICKEN SOUP
Gently poaching the chicken breasts in the simmering soup improves their flavor and keeps them tender.
16 oz. bag frozen corn, thawed
8 cups low-sodium chicken broth
1 tbs. unsalted butter
1 onion, chopped
1 celery rib, sliced thin
salt & pepper
2 boneless skinless chicken breasts , cut into 1/2 inch chunks
2 to 3 cups egg noodles (Light & Fluffy Wide Egg Noodles is the test kitchen's top-rated brand)
1. Combine 2 cups corn and 2 cups broth in a blender and puree until smooth. Melt butter in Dutch oven over medium heat. Cook onion, celery, remaining corn, and 1/2 tsp. salt until softened, 5 to 7 minutes.
2. Stir in remaining broth, chicken, noodles, and pureed corn mixture. Bring to boil, then reduce heat to medium and simmer until noodles are tender and chicken is cooked through. Season with salt & pepper.
This recipe is from the 'Cook's Country' recipes. A good choice for this cool fall day!