Amish Chicken and Corn Soup

1/2 stewing hen
2 qt. chicken stock or broth
1/4 cup coarsely chopped onion
1/2 cup coarsely chopped carrots
1/2 cup coarsely chopped celery
1 tsp. saffron threads (optional)
3/4 cup corn kernels
1/2 cup finely chopped celery
1 tbsp. fresh chopped parsley
1 cup egg noddles, cooked

Directions:

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

User Reviews:

For those who don't know what a stewing hen is, it's a whole chicken.

Submitted by bobbyosaurus on December 02, 2004

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