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Preserves
2 quarts chicken stock or broth
1/4 cup onions, coarsely chopped
1/2 cup carrots, coarsely chopped
1/2 cup celery, coarsely chopped
1 teaspoon turmeric (optional)
3/4 cup corn kernels, fresh or frozen
1/2 cup celery, finely chopped
1 tablespoon chopped parsley
1 cup cooked egg noodles
Combine stewing hen with chicken stock and vegetables. 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.
Strain the 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.
Makes 8 servings
Nutritional information per serving: cal 110, carb 10g, protein 12g, chol 25mg,
sodium 65mg, fat 2g
