Amish-Style Chicken and Corn Soup

Title:
Amish-Style Chicken and Corn Soup

Yield:
8 Servings

Categories:
Diabetic,
Poultry,
Vegetables,
Casseroles,
Soups




Ingredients:





   1/2    Stewing hen or fowl;


     2 qt Chicken stock or broth


   1/4 c  Onion; coarsely chopped


   1/2 c  Carrots; coarsely chopped


   1/2 c  Celery; coarsely chopped;


     1 ts Saffron threads; (optional)


   3/4 c  Corn kernels; (fresh/frozen)


   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


 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