Chicken, Corn and Noodle Soup with Saffron

Serves 8 as a first course, 4 as a main

Elisa

The best chicken soup ever.

ingredients

8 1/2 c. reduced-sodium chicken broth
2 lb. assorted chicken parts, including both halves of a split breast, a thigh, a wing, a neck and giblets (except the liver)
3 Tbs. unsalted butter
2 c. chopped onion
1 1/2 c. finely chopped carrot
3/4 c. finely diced celery
3 garlic cloves, peeled and minced
1/4 tsp. dried thyme
4 oz. dried wide egg noodles
1/4 tsp. roughly crumbled saffron threads
3/4 tsp. freshly ground black pepper
1 1/2 c. canned or thawed corn kernels, drained
2 Tbs. minced flat-leaf parsley
2 Tbs. minced celery leaves
salt

1
In a large pot, combine the stock and chicken pieces. Set over medium heat and bring to a simmer. Partially cover and cook, stirring occasionally and skimming as necessary, until the chicken is just cooked through while remaining juicy, 15 to 20 minutes. Remove from the heat. With a slotted spoon, transfer the chicken to a cutting board. Strain and degrease the broth and reserve it. When the chicken is cool enough to handle, remove the skin, bones and cartilage and finely dice the meat.
2
In the same pot, over low heat, melt the butter. Add the onion, carrot, celery, garlic and thyme. Cover and cook, stirring occasionally, for 10 minutes. Add the broth and bring to a simmer. Partially cover and cook until the vegetables are almost tender, about 20 minutes.
3
Add the noodles, saffron and pepper and simmer for 5 minutes. Add the chicken and corn and simmer until heated through and the noodles are very tender, another 2 to 3 minutes. Remove from the heat and stir in the parsley and celery leaves. Season to taste.

Source: Elisa