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Print this Recipe    Chicken Corn Soup

Amish-Style Chicken and Corn Soup

1/2 stewing hen or fowl
2 quarts chicken stock or broth
1/4 cup onion, coarsely chopped
1/2 cup carrots, coarsely chopped
1/2 cup celery, coarsely chopped
1 teaspoon saffron threads (optional)
3/4 cup corn kernels
1/2 cup celery, finely chopped
1 tablespoon parsley, fresh chopped
1 cup egg noodles, cooked

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.

Add the corn, celery, parsley, and cooked noodles to the broth.
Return the soup to a simmer and serve immediately.

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