Recipe - Chicken Corn Soup

4 pound Chicken; cut up
2 teaspoon Salt
One fourth teaspoon Saffron
2 cup Corn
2 cup Noodles
1 tablespoon Parsley; fresh
1/8 teaspoon Pepper
2 Eggs; hardcooked

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

Posted to MCRecipe Digest V1 #222

Date: Fri, 20 Sep 1996 11:34:39 0400

From: cedeiter@epix.net (Calvin Deiterich)