1/2 stewing hen or fowl
2 Quart chicken stock or broth
1/4 Cup onion, coarsely chopped
1/2 Cup carrots, coarsely chopped
1/2 Cup celery, coarsely chopped
1 Tsp. saffron threads (optional)
3/4 Cup corn kernels
1/2 Cup celery, finely chopped
1 Tblsp parsley, fresh chopped
1 Cup egg noodles, 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.