Chicken, Corn & Saffron Soup

Ingredients

• 4 bone-in chicken breasts (chicken thighs work as well)
• ½ tsp salt (plus more to taste)
• ¼ tsp black pepper
• 1 Tbsp oil
• 1 small yellow onion (diced)
• 2 cloves garlic (minced)
• 3 celery stalks (cut into ½ inch pieces)
• 4 cups frozen corn kernels (canned corn will work too)
• 1 tsp Piquant Post Spanish Saffron (crushed between your thumbs or mortar and pestle)
• 8 cups chicken broth (low sodium)
• 3 cups broken vermicelli noodles (or thin spaghetti noodles)
• Chopped parsley (for garnish)
• To serve: crusty white bread