Best 2 Saffron Chicken Noodle Soup Recipes

Saffron chicken noodle soup is a delicious and flavorful dish that can be enjoyed by people of all ages. It is a great way to warm up on a cold day or to satisfy a craving for comfort food. With its vibrant yellow color and rich aroma, saffron chicken noodle soup is sure to tantalize your taste buds and leave you feeling satisfied. This article will provide you with some tips on how to make the best saffron chicken noodle soup, from selecting the right ingredients to perfecting the cooking technique. Whether you are a seasoned cook or a beginner in the kitchen, this guide will help you create a delicious and satisfying dish that will surely impress your family and friends.

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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 ingredients. Fresh, flavorful ingredients will make a big difference in the taste of your soup.
Don't be afraid to experiment. There are many ways to make saffron chicken noodle soup, so feel free to adjust the ingredients and flavors to your liking.
Make a big batch. Saffron chicken noodle soup is a great make-ahead meal. It will keep well in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Serve with your favorite toppings. Some popular toppings for saffron chicken noodle soup include chopped cilantro, green onions, and a squeeze of lemon juice.

Conclusion:

Saffron chicken noodle soup is a delicious and comforting dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!