Amish Chicken and Corn Soup
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Ingredients
| 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 |
1 Recipe Reviews
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For those who don't know what a stewing hen is, it's a whole chicken.
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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. Add the corn, celery, parsley, and cooked noodles to the broth. Return the soup to a simmer and serve immediately.
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