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Title: Amish Style Chicken & Corn Soup
Yield: 8 Servings

Ingredients

    1/2    stewing hen or fowl
      2 qt chicken stock or broth
    1/4 c  onion; coarsely chopped
    1/2 c  carrots; coarsely chopped
    1/2 c  celery; coarsely chopped;
      1 ts saffron threads; (optional)
    3/4 c  corn kernels; (fresh/frozen)
    1/2 c  celery; finely chopped
      1 tb parsley; fresh chopped
      1 c  egg noddles; cooked

Instructions

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
frefrigerate broth and diced chicken meat for 2 to 3 days, or freeze
the broth and the chicken meat in separate convenienly 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.
Return the soup to a simmer and serve immediately.

Food Exchanges per serving: 1 LEAN-MEAT EXCHANGE + 2 VEGETABLE
EXCHANGES CAL: 11O; CAR: 10g; PRO: 13g; CHO: 25mg; SOD: 65mg; FAT: 2g;

Source: Diabetes Forecast Dec 1993

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