Chicken Corn Noodle Soup - cooking recipe

Ingredients

3 lb. stewing chicken
1 Tbsp. salt
1/4 tsp. saffron
2 cans corn
4 oz. egg noodles
1/8 tsp. pepper
2 Tbsp. parsley, chopped
2 hard-cooked eggs, chopped

Preparation

Cut up the chicken and cover with 3 quarts water.
Add the salt and saffron and stew until tender.
Remove chicken from stock and set aside the legs and breast for chicken salad.
Take the rest of the meat from the bones and return meat to broth.
Add the corn and noodles to soup.
Season with pepper.
Cook 15 minutes longer.
Before serving, add parsley and chopped eggs.