Recipe

Amish-style Chicken & Corn Soup(the Last To Recipe

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Ingredients

Directions

Step #1 mix stewing hen with chicken stock, celery, carrots, coarsely sliced onions, & saffron threads.
Step #2 Bring the stock to a simmer.
Step #3 Simmer for about 1 hr, skimming the surface as necessary.
Step #4 Remove and reserve the stewing hen until cool enough to handle; then pick the meat from the bones.
Step #5 Cut into neat little pieces.
Step #6 Strain the saffron broth through a fine sieve.
Step #7 (Note: The soup can be made through this step in advance.
Step #8 Simply fput in the fridge broth & sliced chicken meat for 2 to 3 days, or freeze the broth & the chicken meat in separate convenienly sized containers.
Step #9 Be sure to label & date them.
Step #10 To use, defrost, return the broth full boil, remove congealed fat, & add the sliced meat.
Step #11 Continue with recipe.
Step #12 ) Add the corn, parsley, celery, & cooked noodles to the broth.
Step #13 Return the soup to a simmer and serve as soon as possible.
Step #14 Food Exchanges per serving: 1 LEAN-MEAT EXCHANGE + 2 VEGETABLE EXCHANGES CAL: 11O; CAR: 10g; PRO: 13g; CHO: 25mg; SOD: 65mg; FAT: 2g;.
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