Chicken and Corn Soup
1/2 Stewing hen or fowl
2 qt Chicken stock or broth
1/4 c Onion; coarsely chopped
1/2 c Carrots; coarsely chopped
1/2 c Celery; coarsely chopped;
1 ts Saffron threads; (optional)
3/4 c Corn kernels; (fresh/frozen)
1/2 c Celery; finely chopped
1 tb Parsley; fresh chopped
1 c Egg noodles; 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.
- Add the corn, celery, parsley, and cooked noodles to the broth. Return the soup to a simmer and serve immediately
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