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