Busters Recipes

Amish chicken and Corn Soup

1 or 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 t Saffron threads -- (optional)
3/4 c Corn kernels -- (fresh/frozen)
1/2 c Celery -- finely chopped
1 tb Parsley -- fresh 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.