Roasted Chicken, Corn, and Saffron Soup
A hefty dose of saffron perfumes this chicken noodle soup, sweetened lightly with frozen corn.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Mortar and pestle
- Cooling rack
- Baking dish
- Oven
- Cutting board
- Chef's knife
- Saucepan
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 (3–4-lb.) whole chicken
- 2 tbsp. olive oil
- Kosher salt
- freshly ground black pepper
- 12 cups chicken stock
- 4 cups frozen corn kernels, thawed
- 3⁄4 tsp. crushed saffron threads
- 12 oz. egg noodles
- Crusty white bread, for serving
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