Amish-Style Chicken and Corn Soup
AmericanChickenIntermediate90 minBy Northstar
Ingredients
Servings
4
- 0.5 stewing hen or fowl
- 2 quart chicken stock or broth
- 0.3 cup onion, coarsely chopped
- 0.5 cup carrots, coarsely chopped
- 0.5 cup celery, coarsely chopped
- 0.8 cup corn kernels, fresh or frozen
- 0.5 cup celery, finely chopped
- 1 tbsp fresh parsley, chopped
- 1 cup egg noodles, cooked
- 1 tsp saffron threads (optional)
Instructions
- 1
Combine stewing hen with stock, coarsely chopped vegetables, and saffron. Bring to a simmer.
- 2
Simmer about 1 hour, skimming as needed. Remove hen; pick meat from bones and dice.
- 3
Strain broth; return to pot with diced chicken.
- 4
Add corn, finely chopped celery, parsley, and cooked noodles. Return to a simmer and serve.
Tags
soup