Lancaster County Chicken-Corn Soup
- 1 chicken, 3 to 3 1/2 lb., cut into 6 to 8 pieces,
or 3 to 3 1/2 lb. chicken parts
- 3 quarts water
- 1 large onion, chopped
- 1 garlic clove, minced
For the noodles:
- 1 egg
- 1 Tbs. milk
- 1/4 tsp. salt
- 3/4 to 1 cup unbleached all-purpose flour
- 2 to 3 cups corn kernels, fresh or frozen
- 2 celery stalks, minced, plus 1 Tbs. minced
- 1/4 tsp. crumbled saffron threads
- 1/3 cup minced fresh flat-leaf parsley
- 1 egg, beaten
Meanwhile, make the noodles. In a medium bowl, whisk together the egg, milk and salt. Stir in 3/4 cup of the flour, about 1/4 cup at a time. The dough should be no longer sticky and stiff but still pliable. Add more flour, if needed, by the spoonful until the texture is right. On a floured surface, roll out the dough 1/8 inch thick. Cut into noodles 1/2 inch wide and several inches long. Let the noodles stand, uncovered, to dry briefly, about 30 minutes. If they need to stand longer, refrigerate them, uncovered, until ready to use.
When the chicken is ready, remove it from the pan and set aside until cool enough to handle. If about one-third of the liquid has not evaporated while simmering the chicken, continue cooking the stock a few minutes more to reduce it further. (The soup can be made to this point a day or two in advance, cooled, covered and refrigerated. Skim the fat from the stock if you wish.) Shred the chicken into bite-size chunks and reserve it, discarding the skin and bones.
Add the corn and celery to the soup. In a small bowl, stir together a few spoonfuls of the stock and the saffron and pour the mixture back into the pan. Continue cooking for 15 minutes more. Increase the heat to high. When the soup comes to a boil, stir in the noodles and parsley and cook until the noodles are tender, about 10 minutes. Put the egg in a small bowl and whisk in 1/2 cup of the soup liquid, then gradually whisk the mixture back into the soup to thicken it. Return the chicken to the soup and heat it through. Ladle the soup into bowls and serve immediately.