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Chicken Corn Soup

  Put the chicken in a large kettle. Cover with enough water to make at least 4 cups stock. Add saffron, salt, and pepper. Bring to a boil and simmer until tender. Let chicken cool enough to handle. Remove the skin from the chicken and debone. Cut the meat into bit-size pieces. Measure 2 cups of the chicken, saving the remainder for chicken salad, etc. Bring 4 cups broth to a boil. Add the corn, celery, and parsley. Boil for 5 minutes. Add the chicken. Check seasoning. Add more salt and pepper if needed.

Serves 6
1 (2-pound) chicken
pinch saffron
2 t. salt
1/4 t. pepper
2 cups corn kernels
1 c. corn kernels
1 c. chopped celery
1 T. chopped parsley
dash freshly ground pepper

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