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Recipe Name: Amish-style Chicken And Corn Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1/2 Stewing hen or fowl
2 Quart(s) Chicken stock or broth
1/4 Cup(s) Onion, coarsely chopped
1/2 Cup(s) Carrots, coarsely chopped
1/2 Cup(s) Celery, coarsely chopped
1 Teaspoon(s) Saffron threads, optional
3/4 Cup(s) Corn kernels, fresh/frozen
1/2 Cup(s) Celery, finely chopped
1 Tablespoon(s) Parsley, fresh chopped
1 Cup(s) Egg noddles, cooked
Directions:
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 Brought to you and
yours via Nancy O'Brion and her Meal-Master From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 8
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 17.3mg
Potassium: 72.4mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: <1g
Protein: <1g


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