Amish Style Chicken Corn Soup The Last To
Ingredients| 1/2 stewing hen or fowl 2 qt chicken stock or broth 1/4 cup onion, coarsely chopped 1/2 cup carrots, coarsely chopped 1/2 cup celery, coarsely chopped; 1 tsp saffron threads, (optional) 3/4 cup corn kernels, (fresh/frozen) 1/2 cup celery, finely chopped 1 tbsp parsley, fresh chopped 1 cup egg noddles, cooked |
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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
convenient 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.
Food Exchanges per serving: 1 LEAN-MEAT EXCHANGE + 2 VEGETABLE
EXCHANGES CAL: 11O; CAR: 10g; PRO: 13g; CHO: 25mg; SOD: 65mg; FAT: 2g;
Source: Diabetes Forecast Dec 1993
Brought to you and yours via Nancy O Brion and her Meal-Master
Servings:
8
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