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.
1 Recipe Reviews
Subscribe for tasty updates: