Chicken Corn Soup
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
chicken
cut up |
|
| 2 | teaspoons |
salt
|
|
| ¼ | teaspoon |
saffron threads
|
*
|
| 2 | cups |
corn
|
|
| 2 | cups |
noodles
|
|
| 1 | tablespoon |
parsley leaves
fresh |
|
| ⅛ | teaspoon |
black pepper
|
|
| 2 | large |
eggs
hard-cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
chicken
cut up |
|
| 1E+1 | ml |
salt
|
|
| 1.3 | ml |
saffron threads
|
*
|
| 473 | ml |
corn
|
|
| 473 | ml |
noodles
|
|
| 15 | ml |
parsley leaves
fresh |
|
| 0.6 | ml |
black pepper
|
|
| 2 | large |
eggs
hard-cooked |
|
Directions
Cover the chicken with 3 quarts of water and bring to a boil.
Skim, turn down the heat to low, add the salt and saffron and steep until the chicken is tender.
Remove the chicken and strain the stock. Take the chicken meat from the bone and return to the stock.
Add the corn and bring to a boil.
Add the noodles and cook for 15 minutes or until the noodles are tender.
Add the parsley, eggs and pepper and serve.
