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Amish-Style Chicken and Corn Soup

Amish-Style Chicken and Corn Soup is a home-style recipe made with Chicken Stock Or Broth C Corn Kernels, Onion Coarsely Chopped C Celery Finely Chopped, Carrots Coarsely Chopped Tb Parsley Fresh Chopped, and Celery Coarsely Chopped C Egg Noddles Cooked.

Ingredients

• 2 qt
• 1/4 cup
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads. Bring the stock to a simmer.

2. 2

   Simmer for about 1 hour, skimming the surface as necessary.

3. 3

   Remove and reserve the stewing hen until cool enough to handle; then pick the meat from the bones.

4. 4

   Cut into neat little pieces.

5. 5

   Strain the saffron broth through a fine sieve. (Note: The soup can be made through this step in advance.

6. 6

   Simply frefrigerate broth and diced chicken meat for 2 to 3 days, or freeze the broth and the chicken meat in separate convenienly sized containers.

7. 7

   Be sure to label and date them.

8. 8

   To use, defrost, remove congealed fat, return the broth full boil, and add the diced meat.

9. 9

   Add the corn, celery, parsley, and cooked noodles to the broth.

10. 10

    Return the soup to a simmer and serve immediately.