Chicken, Corn & Saffron Soup

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.