Ingredients
2 l chicken broth 1 chicken breast 200 g corn grains 150 g
Capellini egg 2 eggs 1 bunch parsley 1 tablespoon saffron taste Salt
Preparation
Let harden the eggs in a saucepan and when they are ready
let them cool. After that first shell them and finally chop.
Meanwhile, clean and chop the parsley.
If you have not already ready, then prepared a chicken
broth, simply putting to cook the chicken in salted water with the 'addition of
onions, celery and carrots. When ready, strain the broth.
Now pour the chicken broth in a pot, bring to a boil and add
the chicken breast boiled and made into small pieces, grains of corn, the
capellini egg, saffron and salt.
Let cook the dough for a few minutes, as the capellini to
'egg cooking very fast and have a risk of a dough too soft.
Then turn off the heat after cooking and completed by
joining the boiled eggs and chopped parsley. Pour the soup into bowls and serve
the dish hot.
