Ingredients

1/2 stewing hen or fowl
2 quarts chicken stock or broth
1/4 C. onion, coarsely chopped
1/2 C. carrots, coarsely chopped
1/2 C. celery, coarsely chopped
1 tsp. saffron threads (optional)
3/4 C. corn kernels (fresh or frozen)
1/2 C. celery, finely chopped
1 Tbsp. parsley, fresh chopped
1 C. egg noodles, cooked

Cooking Instructions

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. Add the corn, celery, parsley, and cooked noodles to the broth. Return the soup to a simmer and serve immediately.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)