I am originally from PA and make chicken corn noodle soup similar to this. Whenever I get back home, I stock up on saffron, as i can get it for far less back there. Long story short, I add saffron to mine, and would highly recommend trying it if you have access to it. :-)
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Easy Chicken Corn Soup
Easier version of the traditional PA Dutch corn soup. Ingredients
- 6 cups chicken broth
- 2 cups diced chicken
- 2 cups corn
- 1 cup soup noodles
- 1 cup chopped celery
- 2 hard cooked eggs
- salt and pepper, to taste
Directions
- Bring broth to a boil.
- Add noodles and celery. Cook 15 minutes.
- Add corn, chicken, and parsley.
- Garnish with chopped eggs, if desired.
- We eat it with saltines!
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Saffron is an acquired taste. My grandfather grew the croscus that produced the yellow stamen that are saffron, My mom still has some dried, that she rehydrates with a little water before adding to chicken dishes. A little gives it such a rich yellow color. I never cared for it much. Cooks in Lancaster County used Saffron, butI have read it was despised elsewhere in the PA Dutch Country...
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