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 conveniently 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.