1 (4 lb.) chicken
2 tsp. salt
1/4 tsp. saffron (optional)
2 c. corn
2 c. noodles
1 tsp. chopped parsley
1/8 tsp. pepper
2 chopped hard-cooked eggs

Cut up chicken and cover with 3 quarts water. Add the salt and saffron. Stew until tender. Remove chicken from broth. Remove bones and cut-up chicken and return to broth in kettle. Add the noodles and corn and cook 15 minutes longer. Add the parsley and hard-cooked eggs. You may add more or less corn or noodles or you may add rice.