Ingredients Jump to Instructions ↓

  1. 1/2 Stewing hen or fowl; 

  2. 1 ts Saffron threads; 

  3. 2 qt Chicken stock or broth 

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

  5. 1/4 c Onion; coarsely chopped 

  6. 1/2 c Celery; finely chopped

  7. 1/2 c Carrots; coarsely chopped 

  8. 1 tb Parsley; fresh chopped

  9. 1/2 c Celery; coarsely chopped; 

  10. 1 c Egg noddles; cooked

Instructions Jump to Ingredients ↑

  1. 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 Brought to you and yours via Nancy O’Brion and her Meal-Master —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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