4 lbs chicken breast (bone-in)
chopped leek (1-2, white and light green parts)
1 t saffron
corn cut from 6 ears or 16-oz bag frozen corn
1 can creamed corn
8-oz egg noodles
1 hard-cooked egg, chopped
1/3 C water
1/3 C half & half
1/3 C flour
1 C flour
1/2 C milk
Cover chicken breasts with water or broth (you can add a chopped carrot, a few peppercorns & dried thyme for extra taste). Bring to a boil, then simmer for about an hour. Let chicken cool, then cut into bite-sized pieces.
Strain the broth. Add leeks, saffron, noodles & corn. Boil for 10 min. Add chicken, creamed corn & egg and heat through.
Mix together water, half and half and flour and add to broth. Simmer 5 min.
Mike rivel ingredients to make a soft dough. Drop by teaspoonfuls into he simmering broth. Cover and simmer for 10 min.