Chicken Corn Soup

Ingredients

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Preparation
 
4 lb Chicken -- cut up
2 ts salt
1/4 ts saffron
2 c corn
2 c noodles
1 TB parsley -- fresh
1/8 ts pepper
2 eggs -- hard-cooked

Cover the chicken with 3 quarts of water and bring to a boil. Skim,
turn down the heat to low, add the salt and saffron and steep until
the chicken is tender. Remove the chicken and strain the stock. Take
the chicken meat from the bone and return to the stock. Add the corn
and bring to a boil. Add the noodles and cook for 15 minutes or until
the noodles are tender. Add the parsley, eggs and pepper and serve

Recipe By :

From: Mastercook Mac

 

 
Servings: 8

 

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