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Lancaster County Chicken-Corn Soup

6 servings

• 1 chicken, cut in 6 to 8 pieces, or 3 pounds chicken parts
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 egg
• 1 tablespoon milk
• 1/4 teaspoon salt
• 3/4 to 1 cup flour
• 2 ribs celery, chopped, plus 1 tablespoon minced celery leaves
• 3 cups corn kernels, fresh or frozen
• 1/4 teaspoon crumbled saffron threads
• 1/3 cup minced parsley
• 1 egg, beaten

Place chicken, onion and garlic in a Dutch oven; cover with water. Heat to a boil over high heat. Lower heat to a simmer; cook, skimming foam, about 1 hour.

Meanwhile, whisk egg, milk and salt in a medium bowl. Add flour, 1/4 cup at a time, until the dough is no longer sticky but still pliable. Roll out the dough to 1/8-inch thick on a floured surface. Cut into 1/2-inch wide noodles; set aside to dry, about 30 minutes.

Remove the chicken from the pot; set it aside until cool enough to handle, about 10 minutes. Shred into bite-sized chunks; set aside. Discard the skin and bones.

Add celery and corn to soup; stir in saffron. Cook until flavors come together, about 15 minutes. Increase heat to high; heat to a boil over high heat. Stir in noodles and parsley; reduce heat to a simmer. Cook until noodles are tender, about 10 minutes.

Whisk 1/2 cup of the soup into beaten egg; gradually whisk the mixture back into the soup. Return the chicken to the soup; cook, stirring occasionally, until soup is heated through and thickened, about 8 minutes.

Per serving: 434 calories (39 percent from fat), 18 g fat (5 g saturated), 160 mg cholesterol, 31 g carbohydrates, 35 g protein, 227 mg sodium, 2 g fiber.

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