Amish Style Chicken And Corn Soup(The Last To Recipe

• 1/2 x Stewing hen or possibly fowl,
• 2 quart Chicken stock or possibly broth
• 1/4 c. Onion, coarsely minced
• 1/2 c. Carrots, coarsely minced
• 1/2 c. Celery, coarsely minced,
• 1 tsp Saffron threads, (optional)
• 3/4 c. Corn kernels, (fresh/frzn)
• 1/2 c. Celery, finely minced
• 1 Tbsp. Parsley, fresh minced
• 1 c. Egg noddles, cooked

1. Combine stewing hen with chicken stock, coarsely minced onions, carrots, celery, and saffron threads.
2. Bring the stock to a simmer.
3. Simmer for about 1 hour, skimming the surface as necessary.Remove and reserve the stewing hen till cold sufficient to handle; then pick the meat from the bones.
4. Cut into neat little pcs.
5. Strain the saffron broth through a fine sieve.
6. (Note: The soup can be made through this step in advance.
7. Simply frefrigerate broth and diced chicken meat for 2 to 3 days, or possibly freeze the broth and the chicken meat in separate convenienly sized containers.
8. Be sure to label and date them.
9. To use, defrost, remove congealed fat, return the broth full boil, and add in the diced meat.
10. Continue with recipe.)
11. Add in the corn, celery, parsley, and cooked noodles to the broth.
12. Return the soup to a simmer and serve immediately.

stewing hen, chicken, onion, carrots, celery, saffron, corn kernels, celery, parsley, egg noddles

Taken from cookeatshare.com/recipes/amish-style-chicken-and-corn-soup-the-last-to-64940 (may not work)