Chicken Corn Soup

• 1 three and one-half pound chicken, cut into pieces
• 3 quarts water
• 1 tablespoon salt
• ¼ teaspoon saffron
• 4 ounces noodles
• 2 cups fresh corn, cut from the cob
• freshly ground black pepper
• chopped parsley
• 2 hard-cooked eggs, chopped

Cover the chicken with water, add the salt and saffron and bring to a boil. Lower the heat and simmer, covered until tender, about two hours. Remove the chicken from stock. Bring to broth to a boil, add the noodles and corn and cook until the noodles are tender. Add pepper and salt to taste, a little chopped parsley and the eggs. Yields: about 3 quarts.