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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Chicken, Corn, and Noodle Soup with Saffron

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions