In almost any American home, regardless of ethnic background, chicken soup enjoys a reputation as a preeminent comfort food. Whether embellished with noodles, egg yolk, grain, dumplings, matzo balls or a melange of seasonal vegetables, it soothes body and soul. This Pennsylvania Dutch soup gives fresh appeal to the venerable idea, enticing us with the fragrance of saffron and indulging us with a bounty of quick homemade noodles and summer-sweet corn. Not as heavy as some German-American dishes, it's still hearty, easily capable of supporting an extra handful or two of limas, sliced green beans, chopped spinach, or other vegetables from the garden or fridge.
Average Customer Rating:
(2 Reviews) 2
1 of 2(50%)reviewers would recommend this recipe to a friend.