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Chicken Corn Soup
Ingredients
1 (4- to 5-pound) chicken, cut into 8 pieces
2-1/2 to 3 quarts water, or as needed
1 large onion
8 to 10 black peppercorns
2 teaspoons salt, or to taste
8 to 10 threads of saffron, or 1/4 teaspoon crushed saffron (optional)
10 ears of corn, or 4 cups frozen corn kernels
3 celery stalks, diced with leaves
6 ounces wide egg noodles, packaged egg barley, or Rivels (recipe follows)
Freshly ground white pepper
2/3 cup finely chopped fresh parsley
2 hard-cooked eggs, chopped
Instructions
Place chicken in soup pot with enough water to cover. Bring to a boil, reduce heat, and skim foam as it rises to the surface. When it has subsided, add onion, peppercorns, salt, and saffron. Simmer gently but steadily, partly covered, for about 1-1/2 hours or until tender.
Remove chicken. Trim and discard bones and skin, and onion. Let soup cool, then skim fat from surface. Tear meat into spoonable pieces and return to soup.
Cut kernels from 4 ears of corn, then grate kernels from remaining 6 ears, catching all milk and pulp on foil or waxed paper. If using frozen kernels, puree half in a food processor or blender, adding a little soup if liquid is needed. Add whole kernels and grated or pureed corn to soup along with celery and noodles, barley, or rivels. Simmer gently until corn and noodles or rivels are cooked. Add salt and white pepper to taste. Stir in parsley and serve, garnishing each portion with chopped egg.
This soup freezes well, but do that before adding the noodles, barley, or dumplings. Prepare those when reheating soup. To prevent scorching during reheating, place the pot over an asbestos mat or on other insulating plate.
Yield: 8 to 10 first-course servings; 4 to 6 main-course servings
