Shelly's Recipe

AMISH CHICKEN AND CORN SOUP

Category: Soups

1 chicken
2 quarts chicken stock or broth
1/4 cup chopped onion
1/2 cup finely chopped celery
1/2 cup coarsely chopped carrots
1 tbsp chopped parsley
3/4 cup corn kernels
1/2 cup coarsely chopped celery
1 cup egg noodles

In a stock pot, combine first 5 ingredients and bring to a simmer. Continue simmering for about 1hour, skimming the surface as necessary. Remove and reserve the chicken until cool enough to handle and pick the meat from the bones. Cut into small pieces. Strain the broth and discard the vegetables. Return the broth to a boil, add the celery and noodles. When they are almost done, add the corn and parsley. Return to a simmer and serve.

AMISH SAUERKRAUT SOUP
1 lb smoked sausage, coarsely chopped
1 small onions, chopped
1/4 cup flour
1/2 tsp thyme and pepper
3 cups milk
1 cup half-and-half
8 oz can sauerkraut, with juice
1 1/2 tbsp lemon juice, optional
2 tbsp chopped parsley

Cook sausage and onion in a Dutch oven and sauté until sausage is lightly browned. Meanwhile, combine flour, thyme and pepper. Add to the Dutch oven and brown all together until the mixture bubbles up, about 5 minutes. Add the milk and half-and-half all at once, and cook stirring until the mixture bubbles up again. Add sauerkraut and its juice and bring to a boil; the mixture will continue to thicken. Taste for tartness; add lemon juice, if desired. Add parsley and serve. Serves 10