Back to Recipe

Chicken, Corn & Saffron Soup

Here's how you make Chicken, Corn & Saffron Soup
Pause Continue Reading
  • Servings: 9
  • Prep: 30m
  • Cook: 1.75h
  • The following recipe serves 9 people.

Ingredients

The ingredients are:
  • 3 to 4 pound whole chicken
  • 2 tablespoons olive oil
  • Kosher salt
  • Pepper
  • 12 cups chicken stock (or chicken broth)
  • 4 cups whole kernel corn (frozen, thawed)
  • 1/4 teaspoon saffron threads (crushed)
  • 12 ounces dry egg noodles
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 400 degrees.

  • Step 2: 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.

  • Step 3: 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).

  • Step 4: 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.


We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.