SAFFRON CHICKEN NOODLE SOUP

Saffron Chicken Noodle Soup image

Provided by Shira Bocar

Time 4h40m

Number Of Ingredients 10

1 whole chicken (about 4 pounds), cut into 8 pieces (with backbone)
2 leeks, cut into thirds, well washed
3 celery stalks, 2 cut into thirds, 1 thinly sliced (1/2 cup)
4 carrots, 2 cut into thirds, 2 peeled and thinly sliced (1 1/4 cups)
4 flat-leaf parsley sprigs, plus small whole leaves for serving
1 dried bay leaf
2 pinches saffron, crushed (1/4 teaspoon)
1/2 teaspoon black peppercorns
Kosher salt and freshly ground pepper
4 ounces egg noodles

Steps:

Place chicken, leek, celery, carrot thirds (not sliced carrots), parsley sprigs, bay leaf, saffron, peppercorns, and 1 tablespoon salt in a large pot. Add enough water to cover completely (about 14 cups). Bring to a boil, then skim foam from surface; reduce heat to low and gently simmer until chicken is cooked through, 25 minutes.
Remove chicken; continue simmering broth while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 2 1/2 to 3 hours more.
Strain broth through a fine-mesh sieve into a clean pot; discard solids, including bones. (You should have about 7 cups broth.) Skim fat. Add sliced carrots and celery to pot and bring to a boil; reduce heat and simmer until vegetables are very tender, about 25 minutes.
Meanwhile, cook egg noodles in a pot of salted boiling water according to package directions; drain. Shred or cut some of reserved chicken to yield 3 cups of bite-size pieces (save extra for salads or sandwiches) and add to broth with noodles; season to taste. Simmer until heated through, about 2 minutes; serve with parsley leaves.