My local orchard sells some local kits like this, including a chicken pot pie soup and a mulligatawny. I sometimes add the kits to care packages.
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Caldo Gallego, Galician broth.
Beef goulash soup
Laksa
Tibetan or Nepalese thukpa
Georgian Kharcho.
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This “Hot Dog Soup” is actually pretty good. I got the recipe from “Glen and Friends Cooking” on youtube. I make it from time to time. I add a little Chamoy Sauce to my version.
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Chicken soup with lime juice, fresh ginger, baby corns, carrot, shallot, fresh dill, celery and kale ziti pasta.
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My mom used to make a goulash dish that was pretty different than the one linked above. Hers was served with noodles and was I guess more of a stew than soup. Also, no potatoes AFAIK. Meat was cubed but into much smaller pieces. Lots of onion and paprika. I’ll need to give mom a buzz and she if she remembers or still has the recipe.
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I would love to see your mom’s recipe 
In North America, the stew is often called Goulash. In Hungary, what we could call Goulash is often called Porkolt, and Gulyas refers to the soup. In Austria and Germany, Gulasch refers to the stew and Gulaschsuppe refers to the soup.
In Hungarian restaurants in Canada, the menu usually has a Goulash soup which can contain both nokedli and potatoes, as well as a beef Goulash stew which is served with noodles or dumplings, and pork Szekely Goulash stew which contains sauerkraut.
Then there’s American Goulash . A whole other kettle of fish.
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from Lancaster County / Amish country… a chicken corn chowder
uses noodles.
I’m a bit skeptical on this because saffron is not in the frugal Amish wheelhouse…
this is labeled “Lancaster ¶ Chicken Corn Soup”
but it is more of a chowder - at least how I make it.
4-5 pound chicken, cut up
3 qts water
large onion
salt to taste, nominally 2 Tbsp
8-10 saffron threads
8-10 peppercorns
10 ears fresh corn
3 celery stalks
6 ounces by weight wide egg noddles
black/white pepper fresh, to taste
2/3 c. chopped parsley
2 hard boil eggs, chopped.
chicken in pot with water, bring to boil, reduce to simmer.
skim off an protein foam
add onion peppercorns, salt, saffron
simmer until tender
drain chicken, reserve stock, cut to bit size chunks
note: meself, I keep the celery and onion bits for the next step
cut full kernels from 4 ears, cream remaining 6 ears corn
add to pot with stock, chicken, celery, onion, noodles (alternately barley - a super twist)
simmer until noodles tender
bowl up, garnish with chopped egg & parsley
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Here it is. I talked her through taking a picture on her iPad and emailing it to me. I love the lack of specificity. I suspect it came from my dad’s mother.
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Saffron is a long-established hallmark of amish cooking in SE Pa.
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Wow! I had no idea!
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Shrimp, corn & bacon chowder for a cool drizzly day. Sautéed, bacon, onion, garlic, red pepper, potatoes, s&p, added chicken broth and heavy cream. Added corn just to warm and served topped with sautéed shrimp, more bacon a dusting of smoked paprika and parsley.
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wow gosh indeed! lived in and around the area for decades . . . never caught up with the saffron culture!
we shop at an Amish market right regular - but I’ve never seen it for sale or shown as a featured ingredient in x,y,z
thanks for the info!
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This looks so similar to some recipes in the community cookbook to which my grandmother and aunts contributed. I love it.
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This shows that adding water to help caramelize onions is an old technique. Kenji,
https://www.seriouseats.com/quick-caramelized-onions-recipe,
makes it look like it’s a new discovery.
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That is so cool! Any local spots to procure it? I’m heading up to Lancaster via the Friday York market in late October and will keep my eyes open
it could be more history than present.
in the article:
"Hulshizer clearly does like it – he’s carrying on a family tradition – and while it’s still an integral part of the regional cuisine, he’s one of the last people in Pennsylvania who bothers to grow it. "
probably explains why it’s not seen in local farm markets?
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Good close read there!
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Why is it…pink?
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White bean chicken chili. Good way to use up my seemingly endless supply of banana peppers and serranos.
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