CHICKEN CORN SOUP

I don't remember where I found this recipe, although I believe it may have come from a restaurant that no longer exists in Wakarusa IN named Come and Dine. It was in the heart of Amish country, and they featured real Amish cooking. I love this soup, and it is always a hit at gatherings.

1 roasting Chicken, at least 5 lbs.
4 1/2 qts cold Water
2 lg Yellow Onions, chopped
2 cloves Garlic, minced
3 large Celery ribs, diced with tops
20 oz frozen whole kernel Corn
1/4 tsp crushed Saffron (expensive, omit if you must)
2 tsp Tabasco
3/4 cp minced Parsley
1 Tbl Salt
1 1/2 cps wide Egg Noodles
3 hard boiled Eggs. chopped

Simmer chicken in water for 2 hrs. Remove chicken from pot to cool. Strain and skim the stock. Add onions, garlic and celery, simmer for 35 min. Add corn, saffron, Tabasco. simmer covered for 40 min. Meanwhile. debone chicken and and chop meat into half inch pieces. Add meat, parsley and salt to pot, cook, uncovered, for 20 min. Stir in noodles, boil, uncovered, 15 min. Add chopped eggs, let set 5 min. Serves 12-14