MENNONITE CHICKEN CORN SOUP
When I was in college a met a girl who spent a few fears with a Mennonite family, here in East Texas, as a foster child. She had all these wonderful recipes she learned during her time there. This is one of those recipes. As you read the recipe, I know what you will think, “hard boiled eggs in a soup?” All I have to say is I had the same thought. And as my Nene always said, “don’t knock it till you have tried it.” This soup is always a big hit.
1 roasting Chicken, at least 5 lbs.
4 1/2 qts cold Water
2 lg Yellow Onions, chopped
2 cloves Garlic, minced
3 large Celery ribs, diced with tops
20 oz frozen whole kernel Corn
1/4 tsp crushed Saffron (expensive, omit if you must)
2 tsp Tabasco
3/4 cp minced Parsley
1 Tbl Salt
1 1/2 cps wide Egg Noodles
3 hard boiled Eggs. chopped
Simmer chicken in water for 2 hrs. Remove chicken from pot to cool. Strain and skim the stock. Add onions, garlic and celery, simmer for 35 min. Add corn, saffron, Tabasco. Simmer covered for 40 min. Debone chicken and and chop meat into half inch pieces. Add meat, parsley and salt to pot, cook, uncovered, for 20 min. Stir in noodles, boil, uncovered, 15 min. Add chopped eggs, let set 5 min. Serves 12-14