4 pounds roaster chicken 4 quarts water or chicken broth 2 yellow onion, coarsely chopped 4 carrots, coarsely chopped 8 stalks celery, coarsely chopped, divided 1 teaspoon saffron threads (optional) 1 1/2 cup corn kernels (fresh or frozen) 1 tablespoon parsley, chopped 1 cup egg noodles
Combine chicken with water or chicken stock, coarsely chopped onions, carrots, half of the celery and saffron threads in the crockpot. Cook on low heat for 7-8 hours.
Remove and reserve the chicken until cool enough to handle; then pick the meat from the bones. Cut into bite sized pieces.
Strain the saffron broth through a fine sieve and return to crockpot.
(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, remaining celery, parsley, and noodles to the crockpot. Cook on high heat for 1/2 hour until noodles are tender.
OOHHH MMMYYY GAAAWWDDD!! So yummy! A little time consuming but worth it! Never knew how to make dumplings, now I do. Thanks for posting recipe!!
May 21, 2007
This recipe was a disappointment. 4 qts of broth and it had no taste. The second part of this recipe, after putting the chicken back in and adding the remaining celery was not enough time for the celery to cook.