Amish style chicken and corn soup recipe

Recipe ingredients

• 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 or frozen
• 1/2 cup celery, finely chopped
• 1 tablespoon parsley, fresh chopped
• 1 cup egg noddles, cooked

Recipe method

• 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. 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.

Other crockpot recipes:

• Ann ruby chicken recipe
• Apple glazed roast pork recipe
• Autumn pork chops recipe
• Baked cajun chicken recipe
• Baked stuffed apples recipe

Amish style chicken and corn soup recipe