CHICKEN, CORN, AND NOODLE SOUP WITH SAFFRON
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.
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Imtiaz ali Ali
[email protected]This soup is a great way to use up leftover chicken. I always have some leftover chicken in my freezer, so this is a great recipe to have on hand.
Zamar Malik
[email protected]I served the soup with a side of crusty bread. It was the perfect meal for a cold winter day.
James Nii afadi
[email protected]I added some chopped carrots and celery to the soup. It added a nice bit of texture and flavor.
Owethu Sotomela
[email protected]I didn't have any saffron, so I used turmeric instead. It turned out great!
Honestie Johnson
[email protected]The soup was too thick for my liking. I would add more water next time.
Shailah James
[email protected]This soup is a bit bland for my taste. I would add more salt and pepper next time.
Subhan Haral
[email protected]I followed the recipe exactly and the soup turned out great. I was surprised at how much flavor the saffron added.
Thales Ueti
[email protected]I made this soup for my family and they loved it! Even my picky kids ate it up.
Samuella Pratt
[email protected]This is a great recipe for a cold winter day. The soup is hearty and filling, and the saffron adds a wonderful flavor.
SAMUEL NSIAH
[email protected]This soup was easy to make and very delicious. I used frozen corn and it worked out great. I also added a little bit of chili powder for a bit of a kick.
Teda Man
[email protected]I'm not a huge fan of chicken noodle soup, but this recipe changed my mind. The saffron and corn added a nice touch of flavor. I'll definitely be making this again.
Travis Wright
[email protected]This chicken noodle soup was a hit with my family! The broth was flavorful and the chicken was tender. The saffron added a unique and delicious flavor. I will definitely be making this soup again.