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Saffron is an acquired taste. My grandfather grew the croscus that produced the yellow stamen that are saffron, My mom still has some dried, that she rehydrates with a little water before adding to chicken dishes. A little gives it such a rich yellow color. I never cared for it much. Cooks in Lancaster County used Saffron, but I have read it was despised elsewhere in the PA Dutch Country...
Read more: http://cookeatshare.com/recipes/easy-chicken-corn-soup-538332#ixzz29wp4sPHN
This is a soup that was made in large amounts and sold at the annual Strawberry Festival in June in my hometown. It is an old PA Dutch recipe made by the woman's auxiliary of the Lititz Fire Company. The woman prepared the chicken and other ingredients and the men cooked up the large pots of soup to sell. It is best made with fresh corn, but frozen works, too. Canned will do, if nothing else is available. Creamed corn is never used in the traditional recipe.
Ingredients
- 2 cups chicken meat
- 2 cups broth
- 2 cups water
- salt and pepper, to taste
- 1/2 tsp. saffron, optional (but traditional)
- 1 egg, lightly beaten
- 1 cup flour
- 2 cups corn (fresh is best)
- 2 hard cooked eggs
Directions
- Cover chicken with water. Cook an hour or two, cool, and separate meat, and discard bones and fat. Best done the day before!
- Put broth, salt and pepper, and saffron in a pot to heat up.
- Meanwhile, add 1 cup flour to the beaten egg, and stir to make rivels (can substitute 2 cups soup noodles), but I prefer the rivels!
- Add rivels to boiling broth, and stir. Lower the heat, and stir as needed.
- Add corn and cook about 1/2 hour.
- Serve sprinkled with chopped hard cooked egg.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 12 servings | |
| Calories 122 | |
| Calories from Fat 49 | 40% |
| Total Fat 5.43g | 7% |
| Saturated Fat 1.57g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 168mg | 7% |
| Potassium 124mg | 4% |
| Total Carbs 9.83g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.41g | 0% |
| Protein 8.2g | 13% |
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March 29, 2011Jann, this recipe really looks good to me...especially since I just came from the store with a bunch (I cleaned the store out lol) of chicken backs and necks, which are now simmering happily on the stove. I have a question about the rivels though...they seem like they'd be dumplings..perhaps similar to spaetzle?1 reply
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