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1/2 stewing hen or fowl, quartered
Combine the stewing hen with the broth, the chopped onions, carrots, celery, and the saffron threads in a soup pot. Bring to a simmer and cook for about 1 hour, skimming the surface as necessary.
Remove the stewing hen from the broth. When cool enough to handle, pick the meat from the bones and cut into a neat dice.
Strain the saffron broth through a fine sieve.
Add the noodles, corn, finely diced celery, and parsley to the broth. Return the soup to a simmer. Season to taste with the salt and pepper. Serve in heated bowls.
Notes:
Stewing hens (or fowls) are the best choice for soups. They are more full-flavored than fryers or broilers, and you will end up with a soup that has a wonderfully rich flavor and body. You can use the entire bird to prepare a gallon of broth and then freeze the broth and cooked meat you won't need for this recipe separately, to be used as the basis for future soups. Just double the amount of water and chopped onion, carrot, and celery. Omit the saffron.
Posted by Risa Silverglate
Nutritional Info Per Serving: N/A
2 quarts chicken broth
3/4 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1 teaspoon crushed saffron threads
1 cup cooked egg noodles
3/4 cup corn kernels (fresh or frozen)
1/2 cup finely diced celery
1 tablespoon chopped fresh parsley
Salt to taste
Freshly ground black pepper taste
The Amish are famous for their use of herbs and spices. The saffron in this soup lends it a deep golden color as well as a subtle flavor. If you prefer, the soup can be prepared without the saffron, however.