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PENNSYLVANIA CHICKEN CORN SOUP




Source of Recipe


the web


List of Ingredients




1 chicken (3 1/2 to 4 lbs.) cut into serving pieces
1 lg. onion, peeled & diced
Salt
8 black peppercorns
1 bay leaf
Several sprigs fresh thyme or 1/2 tsp. dried
1 tsp. saffron threads or 3/4 tsp. saffron powder
Freshly ground black pepper
2 c. corn kernels, preferably fresh
2 c. Alice's Mother's Noodles or 6 oz. dried egg noodles


Recipe



Rinse the chicken well. Place it and the onion in a large heavy saucepan or soup
pot. Cover with water, and add salt, the peppercorns, bay leaf and thyme. Bring
to a boil over high heat. Reduce the heat to medium-low, cover, and cook until
the chicken is tender and nearly cooked through, about 30 minutes. Remove the
pan from the heat and remove the chicken pieces from the broth. Allow the
chicken to cool.
When the chicken is cool enough to handle, remove and discard the skin, and pull
the meat from the bones. Cut the meat into bite-size pieces, and set aside.
Remove the thyme sprigs, bay leaf, and the peppercorns from the chicken broth,
and then bring it to a boil over medium-high heat. Add the saffron, season
generously with salt and pepper and cook for 15 minutes. Add the reserved
chicken and the corn. Bring back to a boil. Add the noodles and cook until they
are just tender, 5 minutes. Season to taste and serve immediately.
6 servings.