1/2 stewing hen or fowl
2 quarts 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, canned, fresh or frozen
1/2 cup celery -- chopped fine
1 tablespoon chopped fresh parsley
1 cup egg noodles -- cooked
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.
Add the corn, celery, parsley, and cooked noodles to the broth. Return the soup to a simmer and serve immediately.