1 (4 to 5 lb.) chicken
3 qts. cold water
1 tbsp. salt
1/4 tsp. pepper
1 tbsp. parsley flakes
2 to 3 c. corn, canned or frozen
1/2 lb. noodles, fine or med. width
Pinch of saffron (optional)

Boil chicken (cut up) in salt water, salt, pepper, parsley and saffron. Remove from broth. Cool slightly and remove meat from bones, cutting into bite-size pieces. Reheat broth to boiling and add noodles. Cook for about 15 minutes, then add corn and chicken. Bring to a boil and boil for 15 minutes longer. Makes 8 to 10 servings. Leftovers can be frozen for quick meals another day.