In hindsight, the warning signs were there; I just didn’t read the recipe well enough. I was excited by the corn and saffron and thought it would be a light summer soup. But chicken soup is still chicken soup, as hearty as a winter soup.
But I enjoyed it with the air conditioning blasting, and I’ll save the recipe for making again on a fall day.
I stuck pretty close to the “Saveur” recipe. It was simple but time consuming. I dawdled, doing a little here and there. The next night after work, I threw it together in the pot. It was ready in 30 to 45 minutes —mostly waiting for the broth to reheat and noodles to cook.
It’s also amazingly tasty.
Saffron Chicken Soup
1 whole chicken, about 3-4 pounds
2 tablespoons olive oil
Salt and pepper, to taste
12 cups chicken stock, divided (I made vegetable stock and it worked fine)
4 cups frozen corn kernels, thawed
1 teaspoon crushed saffron threads
12 ounces egg noodles
Crusty bread, for serving (optional)
Heat oven to 400 F. In 9- by 13-inch dish, rub chicken with olive oil; season with salt and pepper. Bake chicken until golden brown and tender, about 1 hour and 15 minutes. Transfer chicken to cutting board; reserve oil and bits in baking dish.
Once dish is slightly cooled, pour 2 cups stock into baking dish; scrape with wooden spoon to deglaze. When chicken is cool enough to handle, remove chicken from bones and chop into bite-sized pieces. Discard skin and bones or freeze to make a future chicken stock.
To complete the soup, pour remaining 10 cups stock into Dutch oven or large soup pot. Add in the 2 cups from the deglazing (it will resemble gravy if you’ve refrigerated overnight, like I did) and chicken pieces. Add corn and saffron to broth; bring to a boil. Reduce heat to simmer; continue cooking for about 15 minutes until stock is slightly reduced.
Add egg noodles; cook 8 to 10 minutes, until cooked through. Season with salt and pepper. Serve with a crusty bread, if desired, and enjoy!