Ingredients 1/2 each hen, or fowl 2 qt chicken stock, or broth 1/4 cup onion, coarsely chopped 1/2 cup carrots, coarsely chopped 1/2 cup celery, coarsely chopped 1 teaspoon saffron, threads, optional 3/4 cup corn, kernels, fresh or frozen 1/2 cup celery, finely chopped 1 tablespoon parsley, fresh, chopped 1 cup egg noddles, cooked Directions: 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 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 containers. 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. Nutritional Information: CAL: 11O; CAR: 10g; PRO: 13g; CHO: 25mg; SOD: 65mg; FAT: 2g;