amish-style chicken and corn soup

How To Make amish-style chicken and corn soup

• 1

  Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads.
• 2

  Bring the stock to a simmer and let cook for about 1 hour, skimming the surface as necessary.
• 3

  Remove and reserve the stewing hen until cool enough to handle then pick the meat from the bones.
• 4

  Cut into little pieces.
• 5

  Strain the saffron broth through a fine sieve.
• 6

  NOTE: The soup can be made through this step in advance.
• 7

  Simply refrigerate broth and diced chicken meat for 2 to 3 days, or freeze the broth and the chicken meat in separate containers.
• 8

  To use, defrost, remove congealed fat, return the broth full boil, and add the diced meat.
• 9

  Continue with recipe.
• 10

  Add the corn, celery, parsley, and cooked noodles to the broth.
• 11

  Return the soup to a simmer and serve immediately.
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