3 qt. water
1 (4 lb.) stewing chicken, with skin on
2 tsp. salt
1/4 tsp. saffron (optional for coloring)
2 c. fresh corn
2 c. noodles, raw
1 tsp. chopped parsley
1/8 tsp. pepper
3 chopped hard boiled eggs

Stew chicken until tender; take out legs and breasts (use for pot pies or salad).

Add noodles and corn and boil for 15 minutes.

Then add parsley and chopped hard eggs.

CHICKEN CORN SOUP:

Stew chicken until tender, take out and remove bones, cut up and return to pot. For less cholesterol remove skin before cooking.