Amish-Style Chicken And Corn Soup

Amish-Style Chicken And Corn Soup Category Chicken 
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Ingredients And Procedures
1/2eachhen, or fowl
2qtchicken stock, or broth
1/4cuponion, coarsely chopped
1/2cupcarrots, coarsely chopped
1/2cupcelery, coarsely chopped
1teaspoonsaffron, threads, optional
3/4cupcorn, kernels, fresh or frozen
1/2cupcelery, finely chopped
1tablespoonparsley, fresh, chopped
1cupegg noddles, cooked


Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads. Bring the stock to a simmer. Simmer for about 1 hour, skimming the surface as necessary. Remove and reserve the stewing hen until cool enough to handle; then pick the meat from the bones. Cut into little pieces. Strain the saffron broth through a fine sieve.

Note: The soup can be made through this step in advance. Simply refrigerate broth and diced chicken meat for 2 to 3 days, or freeze the broth and the chicken meat in separate containers. To use, defrost, remove congealed fat, return the broth full boil, and add the diced meat.

Continue with recipe. Add the corn, celery, parsley, and cooked noodles to the broth. Return the soup to a simmer and serve immediately.

Nutritional Information: CAL: 11O; CAR: 10g; PRO: 13g; CHO: 25mg; SOD: 65mg; FAT: 2g;

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