Pennsylvania Dutch Chicken-Corn Soup with Lovage Recipe

1. 1

   Place a large stewing chicken in enough cold water to cover, and simmer for 1 hour, skimming as necessary.

2. 2

   Add 1 large unpeeled onion studded with 4 whole cloves, 1 large carrot, and 2 outer stalks of celery.

3. 3

   Simmer 1 hour more.

4. 4

   Add 1/4 cup lovage leaves and half a lemon.

5. 5

   Continue to cook until the chicken is soft enough to come away from the bones, about 30 minutes longer.

6. 6

   Strain the broth, discarding the solids.

7. 7

   Add the cut kernels from 12 ears of young white corn; the milk obtained by scraping the cobs; 1/2 teaspoon crumbled saffron; 1 pound of chicken breast, cut into small dice; and 2 cups egg noodles.

8. 8

   Cook 3 to 4 minutes or until the chicken is opaque and the noodles are tender.

9. 9

   Stir in a small handful of light-colored celery leaves, 2 tablespoons chopped Italian parsley, and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.