*  Exported from  MasterCook  *
 
                     Amish-Style Chicken and Corn Soup
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Poultry                          Vegetables
                 Crockpot
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2                Stewing hen or fowl
 					
    2      quarts        Chicken stock or broth
      3/4  cup           Corn kernels
      1/4  cup           Onion
           or            frozen -- coarsely chopped    
      1/2  cup           Carrots
                         chopped -- coarsely chopped    
      1/2  cup           Celery
                         chopped -- coarsley chopped    
    1      teaspoon      Saffron threads
 					
 
 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. Return the soup to a simmer and serve 
 immediately.
 
                    - - - - - - - - - - - - - - - - - -