Amish Chicken and Corn Soup



8 servings



1/2 stewing hen
2 qt. chicken stock or
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


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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1 Recipe Reviews


bobbyosaurus reviewed Amish Chicken and Corn Soup on February 21, 2005

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