Amish-Style Chicken and Corn Soup

Makes 8 servings

Ingredients:

1/2 chicken
2 quarts chicken stock or broth
1/4 cup onion, coarsely chopped
1/2 cup carrots, coarsely chopped
1/2 cup celery, coarsely chopped
1/2 teaspoon saffron threads, (optional)
3/4 cup corn kernels, (fresh or frozen)
1/2 cup celery, finely chopped
1 tablespoon fresh parsley, chopped
1 cup egg noodles, cooked

Preparation:

Combine the chicken with the 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 chicken until cool enough to handle; then pick
the meat from the bones. Cut into small 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. When ready
to prepare the soup, remove congealed fat and bring the broth to a
full boil. Continue with recipe.)

Add the diced chicken, corn, celery, parsley, and cooked noodles to
the broth. Return the soup to a simmer and serve immediately.