Amish-Style Chicken and Corn Soup

[chief_cook2]

Amish-Style Chicken and Corn Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 chicken
2 quarts chicken stock or broth
1/4 cup onion -- coarsely chopped
1/2 cup carrots -- coarsely chopped
1/2 cup celery -- coarsely chopped
1/2 teaspoon saffron threads -- (optional)
3/4 cup corn kernels -- (fresh or frozen)
1/2 cup celery -- finely chopped
1 tablespoon fresh parsley -- chopped
1 cup egg noodles -- cooked

Combine the chicken with the 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 chicken until cool enough to handle; then pick
the
meat from the bones. Cut into small 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. When ready
to
prepare the soup, remove congealed fat and bring the broth to a full
boil.
Continue with recipe.)

Add the diced chicken, corn, celery, parsley, and cooked noodles to
the
broth. Return the soup to a simmer and serve immediately.