Chicken Corn Soup

4 pounds -- cut up

2 teaspoons salt

1/4 teaspoon saffron

2 cups corn

2 cups noodles

1 tablespoon parsley -- fresh

1/8 teaspoon pepper

2 eggs -- hard-cooked

Cover the chicken with 3 quarts of water and bring to a boil. Skim, turn down the heat to low, add the salt and saffron and steep until the chicken is tender. Remove the chicken and strain the stock. Take the chicken meat from the bone and return to the stock. Add the corn and bring to a boil. Add the noodles and cook for 15 minutes or until the noodles are tender. Add the parsley, eggs and pepper and serve