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Amish-style chicken and corn soup

Yield: 8 servings

1/2 Stewing hen or fowl; 1 ts Saffron threads; (optional) 2 qt Chicken stock or broth 3/4 c Corn kernels; (fresh/frozen)
1/4 c Onion; coarsely chopped 1/2 c Celery; finely chopped 1/2 c Carrots; coarsely chopped 1 tb Parsley; fresh chopped
1/2 c Celery; coarsely chopped; 1 c 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. (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 simmer and serve immediately. Food Exchanges per serving: 1 LEAN-MEAT EXCHANGE + 2 VEGETABLE EXCHANGES CAL: 11O; CAR: 10g; PRO: 13g; CHO: 25mg; SOD: 65mg; FAT: 2g; Source: Diabetes Forecast Dec 1993 Brought to you and yours via Nancy O'Brion and her Meal-Master

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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More