February 07, 2018
Comfort Food, Main Dish, Soups/Stews,
Poultry, Chicken, Pasta, Vegetables, Corn, Fall/Autumn, Rosh Hashanah, Winter, Weeknight Meals, Non-Dairy, Whole Chicken, Kosher Meat more
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"Recipe source: Saveur (Jan/Feb 2016)"
Preheat oven to 400 degrees.
In a 9 x 13 inch baking dish rush the chicken with olive oil and season with salt and pepper. Roast chicken until golden brown and very tender (1 hour and 15 minutes). Transfer dish to a rack; lift chicken from the dish and place on a cutting board. Let chicken stand until cool enough to handle and then pick meat from chicken, discarding skin and bones. Chop the meat and transfer to large saucepan or soup pot.
Pour 2 cups chicken stock into the baking dish and scrape the dish with a wooden spoon to deglaze the bottom. Pour stock from the dish into the saucepan with the chicken along with the remaining 10 cups chicken stock. Add the corn and saffron to the broth and bring to a boil. Reduce the heat to maintain a simmer and cook until stock is slightly reduced (15 minutes).
Add the egg noodles and cook stirring until al dente (8-10 minutes) Season soup with salt and pepper and serve with crusty bread on the side.
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