Low Fat Diabetic Low-fat Amish-style Chicken & Corn Soup Recipe

Ingredients

1/2 stewing hen or fowl

1 tsp. saffron threads (optional)

2 qts. chicken stock or broth

3/4 c. corn kernels(fresh/frozen)

1/4 c. onion, coarsely chopped

1/2 c. carrots, coarsely chopped

1/2 c. celery, coarsely chopped;

1/2 c. celery, finely chopped

1 tbsp. parsley, fresh chopped

1 c. egg noddles, cooked

Method

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

refrigerate broth and diced chicken meat for 2 to 3 days, or freeze the

broth and the chicken meat in separate convenient 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.

Calories...110...Fat...2 g...Carbs...10...Sodium...65 mg...Fiber...1 g.

Exchanges...1 lean meat...2 vegetable.

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