4 lb. chicken
2 tsp. salt
1/4 tsp. saffron
2 c. fresh corn
2 c. noodles
1 tsp. chopped parsley
1/8 tsp. pepper
2 hard boiled eggs, chopped

Cut up chicken and cover with 3 quarts water; add salt and saffron. Stew until tender; remove chicken from stock and set aside legs and breast for future pot pie. Cut up rest of meat and return to stock in the kettle. Add noodles and corn; boil for 15 minutes. Add parsley and eggs. Serve.