Best 2 Saffron Chicken Noodle Soup Recipes

Calling all chicken noodle soup lovers! This comforting classic gets a vibrant upgrade with the addition of saffron, a spice that imparts a beautiful golden hue and a subtly sweet, floral flavor. This collection of saffron chicken noodle soup recipes offers a variety of options to suit your taste and dietary needs. From a classic chicken noodle soup with saffron to a spicy harissa version and a hearty vegetarian option, there's a recipe here for everyone. Whether you're looking for a quick and easy weeknight meal or a special soup to serve at your next gathering, these saffron chicken noodle soups are sure to please. So grab a bowl and spoon and let's get cooking!

Let's cook with our recipes!

CHICKEN, CORN, AND NOODLE SOUP WITH SAFFRON

Chicken, Corn, and Noodle Soup with Saffron image

Categories Soup/Stew Chicken Garlic Herb Onion Poultry Vegetable Thanksgiving Spice Saffron Celery Corn Carrot Fall Noodle Bon Appétit

Yield Serves 8

Number Of Ingredients 13

Ingredients

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

Saffron Chicken Noodle Soup image

A pinch of saffron adds a vegetal, almost tomatoey taste to this rustic chicken soup made with leeks, celery, and carrots.

Provided by Shira Bocar

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 4h40m

Number Of Ingredients 10

Ingredients

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.

Tips:

Use high-quality saffron for the best flavor. Look for saffron threads that are a deep red color and have a strong aroma.
Toast the saffron threads before using them to release their full flavor. You can do this in a dry skillet over medium heat for a few minutes, or in the microwave for a few seconds.
Use a combination of chicken broth and water for the soup base. This will give the soup a rich flavor without being too salty.
Add the noodles to the soup just before serving. This will prevent them from becoming overcooked.
Garnish the soup with fresh herbs, such as cilantro, parsley, or mint. This will add a pop of color and flavor to the soup.

Conclusion:

This saffron chicken noodle soup is a delicious and easy-to-make dish that is perfect for a cold winter day. The saffron gives the soup a beautiful golden color and a unique flavor that is sure to please everyone at your table. Serve it with a side of crusty bread or crackers for a complete meal.