Jackies Chicken Corn Soup Recipes

CHICKEN AND CORN SOUP RECIPE

Steps:

• Heat up ingredients A in a pot, bring it to boil.
• Finely cut the chicken breast into 2mm cube (brunoise)
• Marinate the chicken with other ingredients in B for 30 minutes.
• Place the chicken meat in a large bowl. Add a ladle of the boiling soup into it. Stir the chicken meat until it is semi cooked and no longer stick together.
• Pour the chicken meat into the pot and cook until it is cooked.
• Add the cornflour slurry until it reaches the desired thickness.
• Season with salt and pepper. Remove from heat.
• Beat an egg. Stir the egg liquid into the soup.
• Garnish with a dollop of cream and scallion, Serve.

CHICKEN CORN SOUP I

Steps:

• In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
• Cut corn from cobs if using fresh corn.
• Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
• In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
• Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.

CHICKEN CORN SOUP

Steps:

• Cook the chicken slowly in 4 quarts of water (or to cover) for 1 hour. Add the vegetables and cook for another 1 hour, then add the lovage and lemon and continue to cook slowly until the chicken is very tender and falls away from the bones. The broth should never boil.
• Strain the stock. Discard the vegetables, herbs and lemon. At this point the stewing chicken has lost its nutrients and taste, discard it.
• Return the stock to the pot and add the saffron. Cut the kernels from the ears of corn. It is important to get the most "milk" from the corn, so cut the corn with a sharp knife (not too close to the cob) and go back over the cob with the flat of the knife to release the "milk". Add the corn to the broth and saffron. Add the celery. Season with salt and pepper to taste. Add parsley and simmer until the celery is tender.
• Break 6 of the cobs in half and cover with water. Add 2 whole chicken breasts and simmer with the cobs until the meat is tender, about 30 minutes. Remove the breast and strain the "cob water" into the soup. Remove the skin and bone from the chicken breasts. Cut into bite sized pieces and add to the soup. Correct the seasoning if necessary. Add the rivels to the simmering soup and cook until they are tender.
• Sift the flour into a bowl with the salt. Make a well in the center. Whisk the eggs until light colored and add the water. Pour this into the well and stir to form a stiff dough. Break off piece of dough and dip into flour. Shape in hand into tiny strings of dough. Spread the crumbs on a cookie sheet or clean cloth to dry.

AMISH CHICKEN CORN SOUP

Steps:

• Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. , Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.

CHEF JOHN'S JUST CORN SOUP

Steps:

• After cutting corn from kernels, scrape the cob using the dull side of the knife to collect the sweet milky liquid at the base of the kernels. Toss corn kernels to separate them and make sure no corn silk remains.
• Place half of the the kernels in a saucepan and half in the bowl of a blender. Add cold water to the blender. Blend on highest setting until completely smooth, 1 or 2 minutes. Pour mixture into saucepan containing the rest of the corn. Place pot on medium-high heat and bring to a simmer. Season with salt and cayenne pepper. When mixture begins to simmer, stir and reduce heat to medium-low.
• Continue to simmer about 30 minutes, stirring occasionally. Reduce heat to lowest setting and add butter. Using an immersion blender, mix soup in several pulses until butter emulsifies into the soup and mixture comes together and looks creamy, about 30 seconds.

EASY CHINESE CHICKEN AND CORN SOUP

Steps:

• Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).
• Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes.
• Remove chicken breast from the stock and leave to cool for a few minutes then shred.
• Add corn to stock and bring to the boil over a medium heat.
• Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
• Add shredded chicken to soup.
• Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
• Serve topped with the sliced spring onions and enjoy!
• NB: Cooking time includes the 15 minutes for "poaching" the chicken breast.

JACKIE'S CHICKEN CORN SOUP

Steps:

• Boil chicken for about 30 to 45 minutes until cooked. Remove whole chicken from pot reserving juices in pot. Let chicken cool, then take meat off the bone and cut into small pieces. Remove all the fat and skin. Skim the fat off the top of the chicken stock; discard. Add chicken and bouillion cubes; cook until the cubes have dissolved. Add onions, celery, carrots, corn and parsley; cook another 15 minutes. Add Swiss Dumplings; cook another 20 minutes. Add the hard-boiled eggs pieces. The yolk with kind of dissolve in the soup. Let soup simmer for at least an hour before serving. Actually, it is better the next day, but also good on the first. Soup will be thick so keep stirring. Enjoy!

JACKIE'S CHICKEN SCAMPI - YANKEE KITCHEN

Steps:

• Cut fat from chicken if necessary. Cut chicken into bite-size pieces. Place chicken in a bowl or large ziplock bag.
• Combine next 9 ingredients and add to chicken. Mix chicken with marinate to combine evenly throughout. Place in refrigerator and marinate for 1 - 2 hours.
• Place chicken mixture in a 7 x 11 pyrex pan.
• Sprinkle with enough crushed Ritz crackers to cover the top evenly.
• Bake in a preheated 350 degree Fahrenheit for 15 minutes until chicken is done.
• Once chicken is removed from oven sprinkle with enough parmesan cheese to your liking. Making sure it is sprinkled while chicken is hot so it can melt into the chicken, which gives it a pronounced "parmesany" taste.
• NOTE: Some of you might think that 15 minutes is not enough time, but because your dealing with the breast and the size (bite-size), it cooks quickly. Therefore, be careful not to overcook or else the chicken will be dry and unappealing.

JACKIE'S CHICKEN

Steps:

• Cut roasted red peppers and artichoke hearts in small pieces.
• Cut chicken in pieces.
• Mix dressings according to package directions.
• Mix all ingredients together and marinate for 6 hours.
• Pour all of the ingredients in a baking dish and cook for 1 hour on 350 degrees.
• Serve over rice, linguine, or a pasta of your choice!