LANCASTER COUNTY CHICKEN-CORN SOUP

LANCASTER COUNTY CHICKEN-CORN SOUP image

Number Of Ingredients 8

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1 roasted chicken, shredded (2-3 1/2 cups)
2 quarts chicken broth
egg noodles
2 ribs celery, finely chopped, plus 1 tablespoon minced celery leaves
3 cups corn kernels fresh or frozen
1/4 teaspoon crumbled saffron threads
1/3 cup minced parsley
1 egg, beaten

Steps:

Shred the chicken into bite sized chunks; set aside. Add celery and corn to chicken broth, and heat until warm. Stir in the saffron and cook about 15 minutes until the flavors come together. Increase the heat to high; heat to a boil over high heat. Stir in noodles and parsley; reduce heat to a simmer. Cook until the noodles are tender, about 10 minutes. Whisk 1/2 cup of the soup liquid into the egg; gradually whisk the mixture back into the soup. Return the chicken to the soup; cook, stirring occasionally, until heated through and thickened, about 8 minutes.