CHICKEN CORN SOUP

1 chicken, 3-4 lbs. cut up
3-4 stalks celery/ leaves chopped

1 large onion, sliced & chopped

1 tablespoon sea salt

2 bay leaves

3 quarts cold water

3-4 cups corn, frozen, canned or fresh

¼ teaspoon fresh ground pepper

pinch of saffron

2 cups egg noodles or dough balls

2 tablespoons fresh chopped parsley

3 hard cooked eggs, chopped

Directions:

Cut up the chicken & place in soup pot with celery, onion, salt, bay leaves, & water. I also add a tablespoon of paste chicken stock (from Costco). Cover & bring to a boil over high heat: reduce heat & cook gently until the chicken is tender. Remove chicken from the broth & take the meat from the bones & cool. Add the corn, noodles or dough balls, pepper & saffron. Bring to a boil & cook for 15 minutes. Add the chicken pieces, adjust seasonings if needed. Serve in bowls & garnish with chopped hard cooked eggs & chopped parsley.

Dough Balls:

A half hour before serving, sift 1 cup flour with ½ teaspoon salt. Cut in 2 tablespoons butter with pastry blender. Blend in 4 beaten eggs. Stir in only enough milk (1-2 tablespoons) to make the batter thin enough to drop from the end of a spoon. Drop by spoonfuls into the hot boiling broth & cook for 10 minutes. Then add the chicken to reheat, garnish & serve immediately. I use my ice tea spoons for dropping in the dough balls. This is a Man’s soup!