Chicken, Corn, and Noodle Soup with Saffron |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a lighter, first-course version of a classic Pennsylvania main-course soup. Saffron was initially a Colonial rich man's spice, and it retained a certain panache even for the Pennsylvania Dutch in Philadelphia, who grew their own. 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 |
Directions:
1. 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.
2. 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.
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