Living 2 Eat |

… from the heart and kitchen of Donna Engle Godfrey.  This soup recipe originated from my beloved grandmother in Lancaster, Pennsylvania.   I would make this soup often when my family and I lived in Immokalee (FL).

Grandma Shearer’s Chicken Corn Soup

1 large chicken

4 quarts of chicken broth

1 onion, chopped

½ cup chopped celery

3 cups corn (I use a bag of frozen corn & a roll of frozen creamed corn)

2 hard boiled eggs, chopped (optional)

Salt and pepper to taste

1/4 teaspoon saffron threads

Cook chicken until done in water. Remove and take meat off bones. Add stock to measure about 4 quarts. Add saffron to boiling broth and let for a minute. Add corn, celery, onions and season.  Reduce to simmer and cook 1/2 hour.

Serve with Saltines. I add parsley, fresh is best and a good dash of hot sauce

This does great in a crock pot!