Jackies Chicken Corn Soup Recipes

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JACKIE'S SAUSAGE SOUP



Jackie's Sausage Soup image

Easy one pot soup that doesn't take a lot of time but tastes like it did. If you prefer, use rice or some other pasta. Feel free to add other chopped vegetables, such as celery and carrots. Great warmed up the next day.

Provided by Jacquita

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 11

6 (4 ounce) links sweet Italian sausage
1 green bell pepper, chopped
1 onion, chopped
2 teaspoons chopped garlic
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
½ cup chopped fresh parsley
2 teaspoons dried basil
8 cups chicken broth
½ pound dried orzo pasta
1 (10 ounce) package chopped frozen spinach, thawed and squeezed dry
freshly grated Parmesan cheese to taste

Steps:

  • Place the sausage in a large skillet over medium heat, and cook until evenly brown. Remove from skillet, and crumble into a large pot. Add bell pepper, onion, garlic, and tomatoes with their liquid. Stir in parsley, basil, and chicken broth. Cover, place over medium heat, and bring to a boil. Reduce heat to low, and cook for 30 minutes.
  • Stir orzo pasta and spinach into the pot. Continue cooking soup 10 minutes, or until pasta is al dente. Serve topped with Parmesan cheese.

Nutrition Facts : Calories 557.8 calories, Carbohydrate 30.9 g, Cholesterol 89.4 mg, Fat 35.5 g, Fiber 3.6 g, Protein 29.4 g, SaturatedFat 14.6 g, Sodium 1224.3 mg, Sugar 5 g

EASY CHINESE CHICKEN AND CORN SOUP



Easy Chinese Chicken and Corn Soup image

a very quick and easy soup perfect for a Sunday night dinner. One I found in the Sunday Life magazine in The Age newspaper.

Provided by CharlieNZ

Categories     Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

6 cups chicken stock
1 large chicken breast fillet (boneless)
300 g canned corn kernels
300 g canned creamed corn
1 tablespoon cornflour (cornstarch)
2 tablespoons light soy sauce
2 eggs (beaten)
2 scallions (finely sliced) or 2 green onions (finely sliced)

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.

Nutrition Facts : Calories 294.5, Fat 7.9, SaturatedFat 2.1, Cholesterol 103.8, Sodium 1510.4, Carbohydrate 42.9, Fiber 2.8, Sugar 10.3, Protein 16.7

CHICKEN CORN SOUP



Chicken Corn Soup image

Provided by Food Network

Yield 10 servings

Number Of Ingredients 17

1 (5 pound) stewing chicken,
1 large onion studded with 2 whole cloves
1 large carrot
2 outside green celery stalks
3 tablespoons chopped fresh lovage leaves
1/2 lemon in large pieces
1/2 teaspoon ground saffron
12 ears of fresh corn
3/4 cup fresh celery and leaves, chopped
Salt and pepper, to taste
1 1/2 tablespoons fresh parsley, minced
2 large whole chicken breasts
Rivels
3/4 cup unbleached flour
Pinch salt, or to taste
1 large egg
1 tablespoon water (mineral or plain seltzer)

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.

CHICKEN CORN SOUP I



Chicken Corn Soup I image

A real Pennsylvania Dutch favorite! I have made this several times over the years.

Provided by Teresa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h

Yield 12

Number Of Ingredients 11

1 (4 pound) chicken
1 onion, chopped
4 quarts water
1 (10 ounce) package frozen whole kernel corn
½ cup chopped celery
salt and pepper to taste
1 cup all-purpose flour
1 pinch salt
1 egg
¼ cup milk
2 hard-cooked eggs, chopped

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.

Nutrition Facts : Calories 271.1 calories, Carbohydrate 14.2 g, Cholesterol 117.6 mg, Fat 12.4 g, Fiber 1.1 g, Protein 24.7 g, SaturatedFat 3.5 g, Sodium 90 mg, Sugar 0.9 g

JACKIE'S CHICKEN CORN SOUP



JACKIE'S CHICKEN CORN SOUP image

Categories     Soup/Stew     Chicken

Number Of Ingredients 11

1 large Dutch oven or large pot, about 2/3 full of water
1 whole chicken, 3 to 4 pounds
1 medium onion, chopped fine
2 large stalks celery, sliced thin
1 heaping tablespoon chopped parsley
1 package of Spazzle Swiss Dumplings (in a red and yellow box), uncooked
6 hard-cooked eggs, cut in small pieces
7 cubes of Maggi Boullion Chicken
1 can (29 ounces) whole kernel corn without juice
1 can (16 ounces) creamed corn
Salt and pepper to taste (Watch the salt because the bouillion is salty. Taste when adding.)

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!

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