Chicken Corn Soup
Ingredients
1 no ingredients
Preparation
4 lb Chicken -- cut up
2 ts salt
1/4 ts saffron
2 c corn
2 c noodles
1 TB parsley -- fresh
1/8 ts pepper
2 eggs -- hard-cooked
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
Recipe By :
From: Mastercook Mac
Servings: 8
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“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century
“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.
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