Recipe - Amish-Style Chicken And Corn Soup

One half Stewing hen or fowl;
2 qt Chicken stock or broth
One fourth cup Onion; coarsely chopped
One half cup Carrots; coarsely chopped
One half cup Celery; coarsely chopped;
1 teaspoon Saffron threads; (optional)
Three fourths cup Corn kernels; (fresh/frozen)
One half cup Celery; finely chopped
1 tablespoon Parsley; fresh chopped
1 cup 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
frefrigerate broth and minced chicken meat for 2 to 3 days, or freeze the
broth and the chicken meat in separate convenienly sized containers. Be
sure to label and date them. To use, defrost, remove congealed fat, return
the broth full boil, and add the minced meat. Continue with recipe.) Add the
corn, celery, parsley, and cooked noodles to the broth. Return the soup to
a simmer and serve immediately.

Food Exchanges per serving: 1 LEANMEAT EXCHANGE + 2 VEGETABLE EXCHANGES
CAL: 11O; CAR: 10g; PRO: 13g; CHO: 25mg; SOD: 65mg; FAT: 2g;

Source: Diabetes Forecast Dec 1993

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