MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Amish-Style Chicken and Corn Soup
  Categories: Diabetic, Poultry, Vegetables, Crockpot, Soups/stews
       Yield: 8 servings
  
     1/2    Stewing hen or fowl;                1 ts Saffron threads; (optional)
 	    2 qt Chicken stock or broth 	   3/4 c  Corn kernels;
      (fresh/frozen)
     1/4 c  Onion; coarsely chopped           1/2 c  Celery; finely chopped
     1/2 c  Carrots; coarsely chopped           1 tb Parsley; fresh chopped
     1/2 c  Celery; coarsely 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
  
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