Busters Recipes

Amish-Style Chicken and Corn Soup

1/2 stewing hen or fowl
2 quarts chicken stock or broth
1/4 cup onion -- coarsely chopped
1/2 cup carrots -- coarsely chopped
1/2 cup celery -- coarsely chopped
1 teaspoon saffron threads -- (optional)
3/4 cup corn kernels, canned, fresh or frozen
1/2 cup celery -- chopped fine
1 tablespoon chopped fresh parsley
1 cup 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. (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.