Post by JJ Judkins on Nov 14, 2011 14:25:15 GMT -6
Amish Style Chicken & Corn Soup
1 small stewing hen or fowl
1 teaspoon saffron threads; (optional)
2 quart chicken stock or broth
3/4 cup corn kernels(fresh/ frozen)
3/4 cup onion; coarsely chopped
1/2 cup carrots; coarsely chopped
1/2 cup celery; coarsely chopped;
1/2 cup celery; finely chopped
1 tablespoon parsley; fresh chopped
1 cup 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