Amish-Style Chicken And Corn Soup

Name: Amish-Style Chicken And Corn Soup
Cook time: P1H
Total time: P2H
Yield: 8
Cuisine: Fusion
Ingredients: hen; chicken broth; onions; carrots; celery; saffron threads; corn; celery; parsley leaves; egg noodles

A savory chicken soup that's made with corn, carrots, celery and egg noodles.

Yield

8 servings

Prep

30 min

Cook

1 hrs

Ready

2 hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
½	each	hen or fowl	*
2	quarts	chicken broth or broth	*
¼	cup	onions coarsely chopped
½	cup	carrots coarsely chopped
½	cup	celery coarsely chopped
1	teaspoon	saffron threads optional	*
¾	cups	corn kernels, fresh or frozen
½	cup	celery finely chopped
1	tablespoon	parsley leaves fresh, chopped
1	cup	egg noodles cooked

Ingredients

Amount	Measure	Ingredient	Features
0.5	each	hen or fowl	*
2	quarts	chicken broth or broth	*
59	ml	onions coarsely chopped
118	ml	carrots coarsely chopped
118	ml	celery coarsely chopped
5	ml	saffron threads optional	*
177	ml	corn kernels, fresh or frozen
118	ml	celery finely chopped
15	ml	parsley leaves fresh, chopped
237	ml	egg noodles cooked

Directions

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 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 containers. 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.

Nutritional Information: CAL: 11O; CAR: 10g; PRO: 13g; CHO: 25mg; SOD: 65mg; FAT: 2g;