Chicken Corn Soup

One 5-lb roasting chicken

4-1/2 quarts cold water

2 large yellow onions, chopped

2 medium garlic cloves, minced

3 large celery ribs, diced with tops

2 pkg (10 oz each) frozen whole-kernel corn

1/4 tsp crushed saffron strands

2 tsp Tabasco pepper sauce

3/4 cup minced parsley

1 tbs salt

1-1/2 cups wide egg noodles

2 hard-cooked eggs, coarsely chopped

Garnish:

1/3 cup minced parsley

2 hard-cooked eggs, sliced thin

Simmer chicken and giblets in water in large covered pot 15 minutes; remove and refrigerate heart and liver; recover pot; simmer 1-1/2 hours until chicken is tender. Discard, neck; cool chicken and gizzard. Strain broth, Skim, and return to pot. Add onions, garlic, and celery, cover and simmer 35 minutes. Add corn, saffron, Tabasco, cover and simmer 40 minutes.

Meanwhile, cut chicken meat in 1/2 inch cubes; chop gizzard, heart and liver. Add all to pot when corn is tender, also the parsley and salt. Cook uncovered 20 minutes. Add noodles by the handful; boil uncovered 15 minutes. Add chopped eggs and simmer uncovered 5 minutes. to serve, ladle into soup bowls, top with minced parsley and egg slices.

Serves 12 to 14.

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Cajun Country -- New Iberia, Louisiana