Best Saffron Chicken Noodle Soup Recipes

Chicken, Corn, and Noodle Soup with Saffron image

Yield Serves 8

Number Of Ingredients 13

9 cups canned low-salt chicken broth
1 3-pound cut-up chicken; neck, gizzard and heart reserved
3 tablespoons butter
2 cups chopped onions
1 cup diced peeled carrots
3/4 cup diced celery
2 large garlic cloves, minced
1/4 teaspoon dried thyme
1/4 teaspoon crumbled saffron threads
2 ounces dried wide egg noodles
1 cup frozen corn kernels
2 tablespoons minced fresh parsley
2 tablespoons minced celery leaves

Steps:

Combine broth, chicken pieces, neck, gizzard and heart in large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, remove chicken pieces and giblets from broth. Cool slightly. Remove skin from breasts and leg-thigh pieces. Cut enough chicken meat to measure 1 cup. Reserve remaining cooked chicken for another use. Strain broth into large bowl. Chill broth until fat solidifies on surface, about 6 hours. (Broth can be made 2 days ahead. Keep chilled.) Scrape fat from surface of broth and discard.
Melt butter in heavy large pot over medium-low heat. Add onions, carrots, celery, garlic, and thyme. Cover; cook until vegetables soften, stirring occasionally, about 10 minutes. Add broth and bring to boil. Reduce heat; simmer until vegetables are almost tender, about 15 minutes. Add saffron. (Can be made 1 day ahead. Cover; chill. Bring to boil before continuing.) Add noodles; simmer 5 minutes. Add 1 cup chicken and corn; simmer until noodles are tender, about 5 minutes. Add parsley and celery. Season with salt and pepper.

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.