Friday, February 28, 2014

Friday Food: Pennsylvania Dutch Corn and Chicken Soup

This recipe is a quick and tastier alternative to canned soup. It's great on a cold winter afternoon (hopefully we won't have many more of these this year!) and should have the health giving properties of any other chicken soup. The recipe is from Cook's Country magazine, which tests their recipes repeatedly to come up with the best flavors, ingredients, and textures. It's a magazine worth checking out if you haven't.


Pennsylvania Dutch Corn and Chicken Soup

1 (16 oz) bag frozen corn, thawed
8 cups low-sodium chicken broth
1 Tbsp butter
1 onion, chopped
1 celery rib, sliced thin
salt and pepper
2 boneless, skinless chicken breasts (about 12 oz), cut into 1/2 inch chunks
3 cups egg noodles

Combine 2 cups corn and 2 cups broth in blender and puree until smooth. Melt butter in Dutch oven over medium-high heat. Cook onion, celery, remaining corn, and 1/2 tsp salt until softened. 5 to 7 minutes.
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, 6 to 8 minutes. Season with salt and pepper. Serve.

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