Saffron Chicken Noodle Soup
Equipment
- Large pot
- Medium saucepan
- Cutting board
- Measuring spoons
- Measuring cups
- Wooden spoon
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
3 large carrots, sliced
2 celery stalks, sliced
8 cups chicken broth
1 teaspoon saffron threads
1 cup egg noodles
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Prepare The Saffron Infusion
- In a small saucepan, combine 1/2 cup of the chicken broth with saffron threads. Heat over low heat until warm and let it steep while you prepare the rest of the soup.
Cook The Chicken
- In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 6-8 minutes per side. Remove the chicken and set aside to cool. Once cooled, shred the chicken using two forks.
Saute The Vegetables
- In the same pot, add the chopped onion, minced garlic, sliced carrots, and celery. Saute for about 5 minutes until the vegetables are softened and the onions are translucent.
Combine Ingredients
- Pour the remaining chicken broth into the pot. Add the saffron infusion (including the threads), shredded chicken, and dried thyme. Stir well to combine.
Simmer The Soup
- Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld together beautifully.
Add The Noodles
- Add the egg noodles to the pot and continue to simmer for another 10 minutes, or until the noodles are tender.
Season And Serve
- Taste the soup and season with salt and pepper as needed. Ladle the soup into bowls and garnish with fresh chopped parsley. Enjoy!
Notes
If you’re new to cooking with saffron, don’t be intimidated by its luxurious reputation. It’s quite easy to use and adds an unparalleled depth of flavor and color to your dishes. Remember, quality matters more than quantity with this precious spice.