1/2 chicken
2 quarts chicken stock or broth
1/4 cup onion, coarsely chopped
1/2 cup carrots, coarsely chopped
1/2 cup celery, coarsely chopped
1/2 teaspoon saffron threads, (optional)
3/4 cup corn kernels, (fresh or frozen)
1/2 cup celery, finely chopped
1 tablespoon fresh parsley, chopped
1 cup egg noodles, cooked
Preparation
Combine the chicken with the chicken stock, coarsely chopped onions, carrots, celery, and saffron threads. Bring the stock to a simmer. Simmer for about 1 hour, skimming the surface as necessary.
Remove and reserve the chicken until cool enough to handle; then pick the meat from the bones. Cut into small pieces. Strain the saffron broth through a fine sieve.
(Note: The soup can be made through this step in advance. Simply refrigerate broth and diced chicken meat for 2 to 3 days. When ready to prepare the soup, remove congealed fat and bring the broth to a full boil. Continue with recipe.)
Add the diced chicken, corn, celery, parsley, and cooked noodles to the broth. Return the soup to a simmer and serve immediately.
