Amish Style Chicken and Corn Soup (Ww Core)

Ingredients

• 4 cups low sodium chicken broth
• 8-10 ounces skinless chicken breasts or skinless chicken thighs
• 1/2 medium onion, chopped
• 1/2 carrot, peeled and chopped
• 1/2 celery, coarsely chopped
• 1/4-1/2 teaspoon saffron
• 1/2 cup frozen corn
• 1/2 cup cooked whole wheat egg noodles
• 1/2 cup celery, small cubes
• 1/2 tablespoon chopped parsley

Directions

1. 1

   Add the broth, chicken, onion, chopped celery and saffron to a large saucepan. Bring to a boil. Cover and reduce to a simmer for 30 minutes. During simmering time, you may want to gently skim any foam that comes to the top of the broth.

2. 2

   Take the chicken from the pan and reserve to the side while it cools. Strain broth removing all bits. Return to the sauce pan.

3. 3

   Take the now cooked chicken, remove the bones and dice into small (1/4) inch cubes. Add to the broth along with the cooked noodles, corn, celery and parsley.

4. 4

   Heat the soup until all ingredients are hot.

5. 5

   Serve.