Chicken Corn Noodle Soup

Ingredients

• 3 lb stewing chicken
• 1 Tbsp salt
• 14 tsp saffron
• 2 cans corn
• 4 oz egg noodles
• 18 tsp pepper
• 2 Tbsp parsley chopped
• 2 hard-cooked eggs chopped

Directions

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