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Soup, Palatinate Chicken- Corn

Source of Recipe


Lucy M. Bamberger. Schaefferstown, PA



List of Ingredients



• 1 four pound chicken
  
• 2 tsp salt
  
• 1/4 tsp saffron
  
• 2 C noodles
  
• 2 C corn
  
• 1 tsp chopped parsley
  
• 1/8 tsp pepper
  
• 2 hard boiled eggs, chopped
  






Instructions



1. Place chicken, salt and saffron in a large pot with water to cover. Simmer until chicken is tender.
   
   
2. Remove chicken. cool. Bone the chicken. cut into small pieces. Return it to the stock.
   
   
3. Add noodles and corn. bring to a boil, simmer until noodles are tender. add parsley, pepper and eggs.