Chicken & Corn Soup

CHICKEN SOUP

---for Chicken Stock---
1/2 stewing hen or fowl
2 quart chicken stock or broth
1/4 cup onion; coarsely chopped
1/2 cup carrots; coarsely chopped
1/2 cup celery; coarsely chopped;
1/2 cup parsnip; coarsely chopped
1 teaspoon saffron threads; (optional)
-----for Soup-----
3/4 cup corn kernels; (fresh/frozen)
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, parsnip 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
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.

Add the cooked noodles as needed just prior to serving...noodles left in
any left over soup will swell and get nasty over time (say 24 hours).

Yield: 8 servings