Amish-Style Chicken And Corn Soup

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, (fresh/frozen)
1/2 cup Celery, finely chopped
1 tablespoon Parsley, fresh chopped
1 cup Egg noddles, 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. (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.