Amish Chicken and Corn Soup

1. 1

   Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads.

2. 2

   Bring the stock to a simmer.

3. 3

   Simmer for about 1 hour, skimming the surface as necessary.

4. 4

   Remove and reserve the stewing hen until cool enough to handle; then pick the meat from the bones.

5. 5

   Cut into neat little pieces.

6. 6

   Strain the saffron broth through a fine sieve.

7. 7

   Add the corn, celery, parsley, and cooked noodles to the broth.

8. 8

   Return the soup to a simmer and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.