CHICKEN CORN SOUP

By Grammie926

The Pennsylvania Dutch sure can cook!

Ingredients

• 4-5 lb. roaster chicken
• 1 med. onion (abt 8oz.)
• 2 stalks celery(abt 4-5 oz)
• 4 qts. water
• 3 fresh ears yellow corn cut from the cob (or 1 can)
• 3 fresh ears white corn cut from the cob (or 1 can)
• 4 hard boiled eggs (sliced)
• 3-4 sprigs fresh parsley
• pinch of saffron
• salt and pepper to taste

Preparation

Step 1

1. mince onion and celery. Combine with 4 quarts of cold water and the chicken in large soup pot.
2. Bring to simmer. maintain simmer approx 2.5-3 hrs.
3. Remove chicken when cooked. Remove the breast and thigh meat and reserve. Return carcass to pot and finish stock. Defat the stock. Add saffron and corn cobs
4. Remove chicken carcass from pot and from it remove any remaining chicken meat and reserve. Add corn to pot. Simmer 10 minutes.
5. Remove cobs

6. Add reserved chicken meat (in pieces), sliced hard boiled egg, parsley and season to taste. Serve hot.