Chicken, Corn & Saffron Soup

Prep Time
Cook Time
1h 45m
Ready In

"Recipe source: Saveur (Jan, 2016)"

Original recipe yields 9 servings


  • Serving Size: 1 (712.6 g)
  • Calories 474.7
  • Total Fat - 10.6 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 512.2 mg
  • Sodium - 1820.5 mg
  • Total Carbohydrate - 48.8 g
  • Dietary Fiber - 4.7 g
  • Sugars - 1.3 g
  • Protein - 46.3 g
  • Calcium - 64.5 mg
  • Iron - 7.8 mg
  • Vitamin C - 13.3 mg
  • Thiamin - 0.6 mg

Step 1

Heat oven to 400 degrees F.

Step 2

In a 9 x 13 inch pan rub chicken with olive oil and season with salt and pepper. Roast for 1 hour and 15 minutes or until chicken is done. Transfer dish to a rack and lift chicken from dish and place on a cutting board - let it cool enough to handle before picking the meat from the chicken, discarding the bones and skin. Chop the meat and transfer the meat to a large saucepan or soup pot.

Step 3

Pour 2 cups of the chicken broth/stock into the baking dish and scrap the dish with a wooden spoon to deglaze the bottom. Pour stock/broth from the baking dish to the saucepan which contains the chicken meat along with the remaining 10 cups of broth. Add the corn and saffron and bring to a boil. Reduce heat to a simmer and cook for 15 minutes.

Step 4

Add the egg noodles and cook stirring until the pasta is al dente (8-10 minutes). Season with salt and pepper.

Tips & Variations

No special items needed.



This is a very delicate flavoured soup. It was a wonderful change from our norm. I feel however that (for us) I would add herbs to brighten the taste. When we had the leftovers, I added some whipping cream and a drizzle of sriracha. Thanks for sharing Ellie! Made for Billboard Recipe Tag.

review by:
(12 Feb 2018)