1 stewing chicken (3 to 4 lbs.) disjointed
1 stalk celery with leaves
1 onion
2 tsp. salt
1/4 tsp. saffron
3 qts. cold water
3 c. corn kernels (fresh, frozen or canned)
2 c. noodles for soup
1/8 tsp. pepper
2 tbsp. parsley, chopped
2 hard-cooked eggs, chopped

Combine chicken in a saucepot with the next 5 ingredients; cover and bring to boiling over high heat. Reduce heat and cook gently until thickest pieces of chicken are tender. Remove chicken from broth and remove meat from bones. Return meat to broth; add corn, noodles, and pepper. Bring to boiling and cook 15 minutes. Add more seasoning, if needed. Garnish each serving with parsley and egg. About 6 servings.