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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
1/2 cup Celery, chopped coarsely
1 teaspoon Saffron Threads
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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. Add the corn, celery, parsley, and cooked noodles to the broth. Return the soup to a simmer and serve immediately.
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