Chicken, Corn, and Noodle Soup with Saffron Recipe

Name: Chicken, Corn, and Noodle Soup with Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Combine broth, chicken pieces, neck, gizzard and heart in large pot.
2
Bring to boil.
3
Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes.
4
Using tongs, remove chicken pieces and giblets from broth.
5
Cool slightly.
6
Remove skin from breasts and leg-thigh pieces.
7
Cut enough chicken meat to measure 1 cup.
8
Reserve remaining cooked chicken for another use.
9
Strain broth into large bowl.
10
Chill broth until fat solidifies on surface, about 6 hours.
11
(Broth can be made 2 days ahead.
12
Keep chilled.)
13
Scrape fat from surface of broth and discard.
14
Melt butter in heavy large pot over medium-low heat.
15
Add onions, carrots, celery, garlic, and thyme.
16
Cover; cook until vegetables soften, stirring occasionally, about 10 minutes.
17
Add broth and bring to boil.
18
Reduce heat; simmer until vegetables are almost tender, about 15 minutes.
19
Add saffron.
20
(Can be made 1 day ahead.
21
Cover; chill.
22
Bring to boil before continuing.)
23
Add noodles; simmer 5 minutes.
24
Add 1 cup chicken and corn; simmer until noodles are tender, about 5 minutes.
25
Add parsley and celery.
26
Season with salt and pepper.

1270

kcal

Calories

Fat

Carbs

184

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Chicken, Corn, and Noodle Soup with Saffron falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken, Corn, and Noodle Soup with Saffron

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