Amish-Style Chicken and Corn Soup
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8 Servings
1/2 Stewing hen or fowl;
1 ts Saffron threads; (optional)
2 qt Chicken stock or broth
3/4 c Corn kernels(fresh/frozen)
1/4 c Onion; coarsely chopped
1/2 c Carrots; coarsely chopped
1/2 c Celery; coarsely chopped;
1/2 c Celery; finely chopped
1 tb Parsley; fresh chopped
1 c 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. 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 Brought to you and yours via Nancy
O'Brion and her Meal-Master
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