Chicken, Corn, anad Noodle Soup with Saffron Pamela Morgan

Chicken, Corn, and Noodle Soup with Saffron
Chicken, Corn, and Noodle Soup with Saffron
Print Recipe Chicken, Corn, and Noodle Soup with Saffron
Servings: 8 servings as a first course, 4 as a main course


  • 8 1/2 cups chicken stock
  • 2 pounds assorted chicken parts, including both halves of a split breast, a thigh, a wing, the neck and giblets (except the liver)
  • 3 tablespoons unsalted butter
  • 2 cups chopped yellow onion
  • 1 1/2 cups finely diced carrots
  • 3/4 cup finely diced celery
  • 3 garlic cloves, peeled and minced
  • 1/4 teaspoon dried thyme, crumbled
  • 4 ounces dried wide egg noodles
  • 1/4 teaspoon roughly crumbled saffron threads
  • 3/4 teaspoon freshly ground black pepper
  • 1 1/2 cups canned or thawed corn kernels, drained
  • 2 tablespoons minced celery leaves
  • Salt


  • In a large pot, combine the stock and chicken pieces. Set over medium heat and bring to a simmer. Partially cover and cook, stirring occasionally and skimming as necessary, until the chicken is just cooked through while remaining juicy, 15 to 20 minutes. Remove from the heat. With a slotted spoon, transfer the chicken to a cutting board. Strain and degrease the broth and reserve it. When the chicken is cool enough to handle, remove the skin, bones and cartilage; dice the meat into ½-inch cubes. 
  • In the same pot, over low heat, melt the butter. Add the onion, carrot, celery, garlic, and thyme. Cover and cook, stirring occasionally, for 10 minutes. Add the broth and bring to a simmer. Cover and cook until the vegetables are almost tender, about 20 minutes.
  • Add the noodles, saffron and pepper and simmer for 5 minutes. Add the chicken and corn and simmer until heated through and the noodles are very tender, another 2 to 3 minutes. Remove from the heat and stir in the parsley and celery leaves. Adjust the seasoning. Serve hot. 
  • (The soup can be prepared completely up to 3 days in advance. After the noodles have simmered for 3 minutes, remove the soup from the heat and cool to room temperature. Add the chicken and corn, cover and refrigerate. Bring the soup to a simmer over medium heat, stirring occasionally; do not overcook.)
  • Note: Soup can also be prepared with other types of noodles, like gluten-free or chickpea pasta.