AMISH-STYLE CHICKEN AND CORN SOUP

Amish-Style Chicken And Corn Soup image

Provided by Kitchen Crew

Number Of Ingredients 10

1/2 stewing hen
2 qt chicken stock
1/4 c onions, coarsely chopped
1/2 c carrots, coarsely chopped
1/2 c celery, coarsely chopped
1 tsp saffron, optional
3/4 c corn kernels, fresh or frozen
1/2 c celery, finely chopped
1 Tbsp parsley, fresh and chopped
1 c egg noodles, cooked and drained

Steps:

1. Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads.
2. Bring the stock to a simmer and let cook for about 1 hour, skimming the surface as necessary.
3. Remove and reserve the stewing hen until cool enough to handle then pick the meat from the bones.
4. Cut into little pieces.
5. Strain the saffron broth through a fine sieve.
6. NOTE: The soup can be made through this step in advance.
7. Simply refrigerate broth and diced chicken meat for 2 to 3 days, or freeze the broth and the chicken meat in separate containers.
8. To use, defrost, remove congealed fat, return the broth full boil, and add the diced meat.
9. Continue with recipe.
10. Add the corn, celery, parsley, and cooked noodles to the broth.
11. Return the soup to a simmer and serve immediately.