This wholesome and satisfying dish orig-inated with the Pennsylvania Dutch, who are famous for their delicious soups. It makes a nourishing lunch served with lots of crusty bread and butter.
8 oz. cooked chicken, coarsely chopped
1 teaspoon salt
1 teaspoon white pepper
½ teaspoon saffron threads dissolved in
1 tablespoon hot water
2 pints strong home-made chicken stock 2 oz. egg noodles 8 oz. fresh or canned and drained sweetcorn 1 hard-boiled egg, coarsely chopped
1 tablespoon chopped fresh parsley
Arrange the chicken over the bottom of a very large saucepan. Sprinkle with the salt, pepper and saffron mixture and cover with the chicken stock. Place the pan over moderate heat and bring the mixture to the boil, stirring occasionally.
Add the noodles and sweetcorn and cover the pan. Cook the soup for 15 to 20 minutes or until the noodles are cooked. Add the chopped egg, stirring to blend well.
Remove the pan from the heat and pour the soup into a warmed tureen. Sprinkle over the parsley and serve immediately.