🫙 From the Spice Rack
Chicken Corn Soup
4 pounds Chicken -- cut up 2 teaspoons salt 1/4 teaspoon saffron 2 cups corn 2 cups noodles 1 tablespoon parsley -- fresh 1/8 teaspoon pepper 2 eggs -- hard-cooked Cover the chicke...
sideeasy
Ingredients8 items
Ingredients
- 4poundchicken -- cut up
- 2teaspoonsalt
- 1/4teaspoonsaffron
- 2cupcorn
- 2cupnoodles
- 1tablespoonparsley -- fresh
- 1/8teaspoonpepper
- 2eggs -- hard-cooked
Directions
- 1
4 pounds Chicken -- cut up 2 teaspoons salt 1/4 teaspoon saffron 2 cups corn 2 cups noodles 1 tablespoon parsley -- fresh 1/8 teaspoon peppe
- 2
Skim, turn down the heat to low, add the salt and saffron and steep until the chicken is tender
- 3
Remove the chicken and strain the stock
- 4
Take the chicken meat from the bone and return to the stock
- 5
Add the corn and bring to a boil
- 6
Add the noodles and cook for 15 minutes or until the noodles are tender
- 7
Add the parsley, eggs and pepper and serve