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 -- (fresh/frozen)
1/2 cup Celery -- finely chopped
1 tablespoon Parsley -- fresh chopped
1 cup Egg noddles -- 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. (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