Bird-in-Hand Chicken Corn Soup Recipe: Cozy Comfort

Bird-in-hand Chicken Corn Soup Recipe is one of my favourite comfort foods. It’s warm, hearty, and perfect for any occasion. I love how simple it is to make, yet it always impresses family and friends. Let me share my experience with this delightful dish that will warm your heart must fills your belly.

Ingredients For The Bird-in-Hand Chicken Corn Soup Recipe

To make the Bird-in-Hand Chicken Corn Soup Recipe, you will need

• 2 cups of cooked chicken, shredded
• 2 cups of corn (fresh or frozen)
• 1 onion, chopped
• 2 carrots, diced
• 2 stalks of celery, diced
• 4 cups of chicken broth
• Salt and pepper to taste
• Fresh parsley for garnish

Step-by-Step Guide To Preparing The Bird-in-Hand Chicken Corn Soup Recipe

Cook the Chicken

Boil or roast about 2 cups of chicken until fully cooked. Allow it to cool.

Shred the Chicken

Once cooled, then shred the chicken into bite-sized pieces.

Chop the Vegetables

Carefully chop 1 onion, 2 carrots, and 2 celery stalks into small pieces.

Measure the Corn

Gather 2 cups of corn (fresh or frozen).

Prepare the Broth

In a large clean pot, carefully add 4 cups of chicken broth.

Sauté the Vegetables

Heat the pot over medium heat and sauté the fresh chopped onion, carrots, and celery until they soften (about 5 minutes).

Add Chicken and Corn

Stir in the shredded chicken and corn into the pot.

Bring to a Boil

Pour in the chicken broth and then bring the mixture to a boil.

Simmer the Soup

Reduce the heat and then carefully let the soup simmer for about 20-30 minutes to allow the flavors to blend.

Season the Soup

Add salt and pepper to taste. Stir well.

Serve the Soup

Ladle the soup carefully into bowls and then garnish with fresh parsley if desired.

Cooking Instructions For The Bird-in-Hand Chicken Corn Soup Recipe

In a large pot, sauté the chopped onion, carrots, and celery until they soften. This usually takes about 5 minutes. Then, add the shredded chicken and corn. Pour in the chicken broth. Bring the soup to a boil, then reduce to a simmer. Let it cook for 20-30 minutes to let the flavors blend. Add salt and pepper to taste.

Serving Suggestions for the Bird-in-Hand Chicken Corn Soup Recipe

Ladle the Bird-in-Hand Chicken Corn Soup Recipe into bowls. Use large, deep bowls for a hearty serving. You can then sprinkle some fresh parsley on top for a pop of colour.

Enjoying The Bird-in-Hand Chicken Corn Soup Recipe

As you sit down to eat, take a moment to enjoy the aroma. Savour each spoonful of the warm and comforting soup. It feels like a hug in a bowl.

Storing the Bird-in-Hand Chicken Corn Soup Recipe

If you have leftovers, let the soup cool down. Then, store the soup in a clean, airtight container in an active refrigerator. It will last for about 3-4 days minimum. For longer storage, you can also freeze the soup. Make sure to leave some space in the container for expansion.

Variations of the Bird-in-Hand Chicken Corn Soup Recipe

You can make the Bird-in-Hand Chicken Corn Soup Recipe even more interesting. Try adding fresh spices like cumin or chili powder for a kick. You can also throw in some noodles for a heartier meal.

Nutritional Benefits of the Bird-in-Hand Chicken Corn Soup Recipe

This soup is packed with healthy ingredients. Chicken provides protein, while corn and vegetables offer vitamins. It’s a great way to nourish your body and soul.

Common Mistakes to Avoid with the Bird-in-Hand Chicken Corn Soup Recipe

Be careful not to overcook the chicken. It can become dry. Also, don’t skip seasoning. A pinch of fresh salt and pepper can also make a big difference.

Final Thoughts on the Bird-in-Hand Chicken Corn Soup Recipe

Making the Bird-in-Hand Chicken Corn Soup Recipe can become a cherished family tradition. Enjoy it with loved ones and create wonderful memories around the table.

Chef Tips To Preparing The Bird-in-Hand Chicken Corn Soup

Prepare homemade chicken

Prepare homemade chicken stock to achieve a richer, more authentic flavor than store-bought broth.

Poach the chicken gently

Poach the chicken gently and shred it finely to keep the meat tender and maintain a silky texture in the Bird-in-Hand Chicken Corn Soup Recipe.

Blend The Ingredients

Blend The Ingredients, some of the corn, reserving whole kernels to achieve a creamy consistency and enhance flavor. Gradually add the corn, tasting as you go to balance its sweetness with the soup’s savory elements.

Slowly pour the egg

Slowly pour the egg in a thin stream while stirring constantly to create delicate egg ribbons.

Maintain low heat

Maintain low heat after adding the eggs to prevent curdling and preserve a smooth texture.e.

Start with light seasoning

Start with light seasoning, then adjust with white pepper and fresh salt to taste just before serving.

Add sesame oil

a small amount of sesame oil for a subtle aroma. Skim excess foam during simmering for a clear, restaurant-quality presentation.

Serve the soup

Serve the soup immediately while hot, garnished with spring onions to enhance freshness and visual appeal.

Related Recipe Names, Ingredients, And Step-By-Step Guide To Preparing Those Recipes For The Bird-in-Hand Chicken Corn Soup

Harvest Chicken Corn Chowder

Ingredients For The Harvest Chicken Corn Chowder

• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked chicken, shredded or diced
• 1½ cups fresh sweet corn kernels (fresh or frozen)
• 1 medium potato, peeled and diced small
• 2 cups chicken stock
• 1 cup milk
• ½ cup heavy cream
• 1 tbsp all-purpose flour
• ½ tsp dried thyme
• ½ tsp black pepper
• Salt to taste
• 2 tbsp fresh parsley or spring onions, chopped

Step-by-Step Guide To Preparing The Harvest Chicken Corn Chowder

• Sauté the aromatics to develop flavor: Heat fresh butter and olive oil in a large pot over medium heat. Add the fresh onion and cook until soft and translucent. Stir in the fresh garlic carefully and cook for about 30 seconds, until fragrant.
• Prepare the base for the chowder: Sprinkle flour over the fresh onion mixture and stir well. Now, cook for about a minute to remove the raw flour taste.
• Add vegetables and stock to the mixture: Slowly pour in the fresh chicken stock while stirring. Add diced potato and corn, then bring to a gentle boil.
• Simmer the mixture until the fresh vegetables become tender: Lower the heat carefully and simmer for 12 to 15 minutes, until the potatoes are soft.
• Incorporate chicken and dairy ingredients: Stir in cooked chicken, milk, and cream. Add thyme, black pepper, and salt.
• Complete and garnish the soup before serving: Let the soup simmer on low heat for 5 to 7 minutes, stirring occasionally. Do not let it boil. Taste and adjust seasoning as needed. Turn off the heat and garnish with parsley or spring onions.

Pennsylvania Dutch Chicken Corn Soup

Ingredients For The Pennsylvania Dutch Chicken Corn Soup

• 1 whole chicken (about 1.2–1.5 kg), cut into pieces
• 8 cups of water
• 1 medium onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1½ cups sweet fresh corn kernels (fresh or frozen)
• ½ cup egg noodles or small homemade rivels
• 1 large egg, beaten
• 1 tbsp fresh parsley, chopped
• ½ tsp ground black pepper
• Salt to taste

Step-By-Step Guide To Preparing The Pennsylvania Dutch Chicken Corn Soup

• Prepare the broth: Place the chicken pieces and water in a large pot. Bring the mixture to a clean boil, then carefully reduce the heat and simmer gently for a minimum of 45 to 60 minutes. Remove any foam that accumulates on the surface.
• Remove and shred the chicken: Remove the fresh chicken from the pot and allow it to cool briefly. Discard the skin and bones, then shred or dice the meat. Reserve the meat for later use.
• Add the vegetables: Return the broth to a gentle boil. Add the onion, carrots, and celery. Simmer for approximately 10 minutes, or until the vegetables begin to soften.
• Add the corn and noodles: Incorporate the corn and egg noodles or rivels into the broth. Cook for 6 to 8 minutes, or until the noodles are tender.
• Return the chicken to the pot: Return the shredded fresh chicken to the soup and simmer for an additional 5 minutes.
• Add the egg: Gradually pour the beaten egg carefully into the soup, stirring gently to form soft egg threads.
• Season and garnish: Now, season the soup with salt and black pepper according to taste. Garnish with fresh parsley before removing from the heat.

Creamy Chicken and Sweet Corn Delight

Ingredients For The Creamy Chicken and Sweet Corn Delight

• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1½ cups cooked chicken, shredded or diced
• 1½ cups sweet fresh corn kernels (fresh or frozen)
• 1 medium potato, peeled and finely diced
• 2 cups chicken stock
• 1 cup milk
• ¾ cup heavy cream
• 1 tbsp all-purpose flour
• ½ tsp white pepper (or black pepper)
• ½ tsp dried thyme
• Salt to taste
• 2 tbsp fresh parsley or spring onions, chopped

Step-by-Step Guide To Preparing The Creamy Chicken and Sweet Corn Delight

• Sauté the aromatics to develop flavor: Melt the fresh butter with the olive oil in a large pot over medium heat. Add the fresh onion and cook until soft and translucent. Add the garlic carefully and cook for about 30 seconds, until fragrant.
• Prepare the soup base: Sprinkle the flour over the fresh onion mixture and stir for about a minute to remove the raw flour taste.
• Incorporate vegetables and stock: Slowly pour in the fresh chicken stock, stirring to avoid lumps. Add the diced potato and sweet corn. Here, bring to a simmer, then reduce the heat carefully and cook for 12 to 15 minutes, until the potatoes are soft and the soup thickens slightly.
• Incorporate chicken and dairy ingredients: Stir in the cooked chicken, milk, and heavy cream. Add the pepper, thyme, and salt.
• Complete the soup preparation: Simmer the soup on low heat for 5 to 7 minutes, stirring occasionally. Avoid boiling to maintain a smooth texture.
• Taste and adjust seasoning as needed. Turn off the heat and garnish with parsley or spring onions before serving.

Rustic Chicken Corn Stew

Ingredients For The Rustic Chicken Corn Stew

• 2 tbsp vegetable oil or olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 500 g chicken (bone-in pieces or boneless thighs), cut into chunks
• 1 cup sweet fresh corn kernels (fresh or frozen)
• 2 medium potatoes, peeled and diced
• 1 medium carrot, sliced
• 1 celery stalk, sliced (optional)
• 3 cups chicken stock
• 1 cup water
• ½ tsp dried thyme or rosemary
• ½ tsp black pepper
• Salt to taste
• 1 tbsp butter (optional, for richness)
• 2 tbsp fresh parsley or coriander, chopped

Step-by-Step Guide To Preparing The Rustic Chicken Corn Stew

• Brown the chicken: Heat the fresh oil in a heavy pot over medium heat. Brown the chicken on all sides, then remove the pieces and set them aside.
• Sauté the vegetables: In the same clean pot, cook the chopped onion until it becomes soft and golden. Add the minced garlic carefully and sauté for 30 seconds until fragrant.
• Build the stew base: Add the diced potatoes, sliced carrot, celery, and corn. Stir carefully to combine, ensuring the vegetables are evenly coated with the flavors.
• Add liquids and chicken: Return the chicken to the pot. Add the chicken stock, water, dried thyme, black pepper, and salt.
• Slow simmer: Bring the mixture carefully to a gentle boil, then reduce the heat. Now, cover the pot and simmer for 30 to 40 minutes, stirring occasionally, until the chicken is tender and the vegetables are soft.
• Thicken naturally: Mash several pieces of potato against the side of the pot to naturally thicken the stew.
• Finish and garnish: Stir in the butter if desired. Adjust the seasoning to taste. arefully Remove the pot from the heat and garnish with fresh parsley or coriander.

If you’d like any specific recipes from these names, just let me know!

FAQ

Conclusion

In conclusion, the Bird-in-Hand Chicken Corn Soup Recipe is a delightful and delicious dish that brings warmth and comfort to any meal. It’s a simple method for preparing and cooking, and perfect for sharing with loved ones. I hope you enjoy making This Soup as much as I do!