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Chicken Corn Soup
Chicken Corn Soup
Ingredients
Ingredients
Soup
2-3 qt chicken broth
5 pound chicken (we used rotisserie chicken)
1 cup fresh corn (2 cobs) or frozen corn
1 cup noodles
2 raw eggs or 2 hard-boiled eggs
1 tsp chopped parsley
Salt and pepper to taste
1 saffron bouillon cube (optional)*
* “A pinch of saffron adds delicate flavor and golden coloring. Every well-run house once had its saffron bed. The star-shaped blossoms are a beautiful lavender and resemble clematis. Only the pistils are dried and used for coloring. Nowadays saffron must come from the drugstore.” (Ruth Hutchison, The New Pennsylvania Dutch Cookbook, 1966, p.29).
Noodles
2 eggs
Flour to stiffen (approximately 1 cup plus)
¼ tsp salt
1 tbsp cold water
Making the Noodles
In a large bowl, beat two eggs. Add 1 tbsp water and salt.
Gradually add sifted flour to the eggs and mix to combine. Add enough flour to produce a slightly tacky dough.
Roll out the dough on a floured board, at least 1/8” thickness or more.
Loosely roll the dough from its shortest edge (like a jelly roll).
With a sharp knife, slice across the roll to make sections a quarter inch wide.
Unroll the cut sections and allow to dry. Set aside until soup is ready for preparation.
Making the Soup
Place chicken broth in a large stock pot (4 qts or more) and bring to a boil over medium heat.
Meanwhile, pick the meat off the rotisserie chicken, discarding the bones and skin (or saving them to make more broth for other recipes).
Chop the meat into bite-sized pieces. Add to the broth.
Add the noodles to the broth.
Cut corn kernels from the cob and add to the broth or use frozen corn and add to the broth, bringing it back up to a slow boil.
Crack two raw eggs into the soup, or add chopped hard-boiled eggs.
Add parsley and optional saffron cube.
Simmer soup for 20 minutes or more until noodles are soft. Serve immediately
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