Chicken Corn Noodle Soup

Directions

1. 1
   Cut up the chicken and cover with 3 quarts water.
2. 2
   Add the salt and saffron and stew until tender.
3. 3
   Remove chicken from stock and set aside the legs and breast for chicken salad.
4. 4
   Take the rest of the meat from the bones and return meat to broth.
5. 5
   Add the corn and noodles to soup.
6. 6
   Season with pepper.
7. 7
   Cook 15 minutes longer.
8. 8
   Before serving, add parsley and chopped eggs.