Chicken Corn Soup
|Chicken backs and necks||2 Pound|
|Water||10 Cup (160 tbs)|
|Celery stalks||2 Medium, including the green leaves, cut into 3-inch lengths|
|Whole black peppercorns||1 Teaspoon|
|Chicken||2 1⁄2 Pound, cut into 6 or 8 pieces|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Finely chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
|Egg noodles||1⁄2 Pound, broken into 3-inch pieces (1/4 Inch Wide, Preferably Homemade)|
|Fresh corn kernels/2 cups thoroughly defrosted frozen corn||2 Cup (32 tbs) (Cut From About 4 Large Ears Of Corn)|
|Crumbled saffron threads/Ground saffron||1 Pinch|
1 In a 6- to 8-quart casserole, add the chicken backs and necks along with the water.
2 Bring to a boil over high heat.
3 Skim off the foam and scum from the surface.
4 Add in the celery, the peppercorns and 2 teaspoons of the salt.
5 Lower the heat , and partially cover the pan.
6 Simmer for 45 minutes.
7 Using a slotted spoon or kitchen tongs, remove and discard the chicken backs, necks and the celery.
8 Add the cut-up chicken to the stock and bring to a boil over high heat.
9 Skim the foam from the surface.
10 Lower the heat to and cover partially.
11 Simmer for about 30 minutes.
12 Transfer it to a plate.
13 Using a small sharp knife, remove the skin from the chicken.
14 Cut the meat from the bones.
15 Discard the skin and bones and cut the chicken meat into 1/2-inch pieces; set aside.
15 Through a fine sieve, strain the stock and return it to the pot.
16 Add the finely chopped celery, parsley, remaining 1 teaspoon of salt and some black pepper.
17 Bring to a boil over high heat.
18 Stir in the noodles, corn and saffron.
19 Cook uncovered over moderate heat for about 15 minutes.
20 Add the reserved chicken, cooking for a minute.
21 Correct the seasning.
22 Serve immediately from a heated tureen or in individual bowls.