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Amish-Style Chicken and Corn Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Vegetables
Crockpot
Amount Measure Ingredient -- Preparation Method
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1/2 Stewing hen or fowl
2 quarts Chicken stock or broth
3/4 cup Corn kernels
1/4 cup Onion
or frozen -- coarsely chopped
1/2 cup Carrots
chopped -- coarsely chopped
1/2 cup Celery
chopped -- coarsley chopped
1 teaspoon Saffron threads
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.
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