Pennsylvania Dutch Chicken-Corn Soup with Lovage Recipe

• Large stewing chicken
• 1 large unpeeled onion
• 4 whole cloves
• 1 large carrot
• 2 outer stalks of celery
• 1/4 cup lovage leaves
• Half a lemon
• 12 ears of young white corn
• 1/2 teaspoon crumbled saffron
• 1 pound chicken breast
• 2 cups egg noodles
• Handful of celery leaves
• 2 tablespoons chopped Italian parsley

1. Place a large stewing chicken in enough cold water to cover, and simmer for 1 hour, skimming as necessary.
2. Add 1 large unpeeled onion studded with 4 whole cloves, 1 large carrot, and 2 outer stalks of celery.
3. Simmer 1 hour more.
4. Add 1/4 cup lovage leaves and half a lemon.
5. Continue to cook until the chicken is soft enough to come away from the bones, about 30 minutes longer.
6. Strain the broth, discarding the solids.
7. Add the cut kernels from 12 ears of young white corn; the milk obtained by scraping the cobs; 1/2 teaspoon crumbled saffron; 1 pound of chicken breast, cut into small dice; and 2 cups egg noodles.
8. Cook 3 to 4 minutes or until the chicken is opaque and the noodles are tender.
9. Stir in a small handful of light-colored celery leaves, 2 tablespoons chopped Italian parsley, and salt and pepper to taste.

stewing chicken, onion, cloves, carrot, outer, lovage leaves, lemon, corn, crumbled saffron, chicken, egg noodles, handful of celery leaves, italian parsley

Taken from www.chowhound.com/recipes/pennsylvania-dutch-chicken-corn-soup-with-lovage-10385 (may not work)