Chicken, Corn & Saffron Soup
Recipe: #22293
December 29, 2015
Categories: Chicken, Corn, Sunday Dinner Oven Roast, Non-Dairy, Whole Chicken, Kosher Meat, more
"Recipe source: Saveur (Jan, 2016)"
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.