Chicken Corn Soup Recipe
Ingredients
1 three-and-one-half-pound chicken, cut into pieces
3 quarts water
1 tablespoon salt
1/4 teaspoon saffron
4 ounces noodles
2 cups fresh corn, cut from the cob
Freshly ground black pepper
Chopped parsley
2 hard-cooked eggs, chopped
Directions
1. Cover the chicken with water, add the salt and saffron and bring to a boil. Lower the heat and simmer, covered, until tender, about two hours.
2. Remove the chicken from stock and take the meat from the skin and bones. Chop the meat and return to the stock.
3. Bring the broth to a boil, add the noodles and corn and cook until the noodles are tender. Add pepper and salt to taste, a little chopped parsley and the eggs.
2. Remove the chicken from stock and take the meat from the skin and bones. Chop the meat and return to the stock.
3. Bring the broth to a boil, add the noodles and corn and cook until the noodles are tender. Add pepper and salt to taste, a little chopped parsley and the eggs.
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