Amish-Style Chicken And Corn Soup

Recipe Ingredients

1/2		Stewing hen or fowl
2		Chicken stock or broth
1/4 cup	15g / 0.5oz	Onion - coarsely chopped
1/2 cup	55g / 1.9oz	Carrots - coarsely chopped
1/2 cup	55g / 1.9oz	Celery; coarsely chopped
1 teaspoon	5ml	Saffron threads - (optional)
3/4 cup	46g / 1.6oz	Corn kernels - (fresh/frozen)
1/2 cup	55g / 1.9oz	Celery - finely chopped
1 tablespoon	15ml	Parsley - fresh chopped
1 cup	198g / 7oz	Egg noodles - cooked

Recipe Instructions

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 neat 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 conveniently sized containers. Be sure to label and date them.

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.

Source:
Diabetes Forecast Dec 1993

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