Chicken Corn Noodle Soup

1. 1

   Cut up the chicken and cover with 3 quarts water.

2. 2

   Add the salt and saffron and stew until tender.

3. 3

   Remove chicken from stock and set aside the legs and breast for chicken salad.

4. 4

   Take the rest of the meat from the bones and return meat to broth.

5. 5

   Add the corn and noodles to soup.

6. 6

   Season with pepper.

7. 7

   Cook 15 minutes longer.

8. 8

   Before serving, add parsley and chopped eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.