Salads, Salad Dressings | Salads | Amish-style chicken and corn soup

8 servings
1/2Stewing hen or fowl;1 ts Saffron threads; (optional) 2 qt Chicken stock or broth3/4 cCorn kernels; (fresh/frozen)
1/4 cOnion; coarsely chopped 1/2 cCelery; finely chopped 1/2 cCarrots; coarsely chopped 1 tb Parsley; fresh chopped
1/2 cCelery; coarsely chopped; 1 cEgg noddles; cooked
Combine stewing hen with chicken stock coarsely chopped onions carrots celery and saffron threads.Bring the stock to a sier. Sier for about 1 hour skiing 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. (Note: The soup can be made through this step in advance. Simply refrigerate broth and diced chicken meat for 2 to 3 days or freeze the broth and the chicken meat in separate convenient sized containers. Be sure to label and date them.To use defrost remove congealed fat return the broth full boil and add the diced meat. Continue with recipe.) Add the corn celery parsley and cooked noodles to the broth. Return the soup to a sier and serve iediately. Food Exchanges per serving:1 LEAN-MEAT EXCHANGE + 2 VEGETABLE EXCHANGES CAL: 11O; CAR: 10g; PRO: 13g; CHO: 25mg; SOD: 65mg; FAT: 2g