Chicken Corn Soup
Makes 4 hearty servings
Ingredients
1 whole roasted chicken (3-4 pounds, shop-bought rotisserie chicken is fine)
Salt and freshly ground black pepper, to taste
6 cups chicken broth
2 cups frozen corn kernels, thawed
3/8 tsp crushed saffron threads (yes, very precise, I know…just shoot for a little less than 1/2 tsp)
1 sprig fresh thyme
6 ounces egg noodles
Saltine crackers or good crusty bread, for serving
Directions
Starting with the cooled roasted chicken, remove the skin* and pull the meat from the bones. Be very thorough. Divide the pile of meat roughly in half and reserve half for another use (or make a double batch of soup).
Place the remaining half of the meat in a medium stockpot, then pour in the broth Tip in the corn and the rest of the ingredients, then bring to a boil.
Reduce heat to a good simmer, then cook away, uncovered, for about 15 minutes, just to allow the broth to reduce a bit. Along the way, taste and add salt and pepper as needed.
Meanwhile, prepare the egg noodles according to the directions on the package. I like to boil my noodles separately in case there’s any soup left over. I don’t want the pasta to swell while spending the night in the fridge.
Once you’re ready to serve, into a nice soup bowl with some noodles, then some soup, mix a little, and enjoy with some saltine crackers or crusty bread.
Recipe loosely based on Roasted Chicken, Corn, and Saffron Soup from Saveur
The CookingBites recipe challenge: saffron
*Please eat the skin. Please. Don’t throw it out. If it needs re-crisped, spread it out on a baking sheet and pop it in a 400F oven for 5-10 minutes and enjoy a little treat while making the soup. You deserve it. You really do.
Makes 4 hearty servings
Ingredients
1 whole roasted chicken (3-4 pounds, shop-bought rotisserie chicken is fine)
Salt and freshly ground black pepper, to taste
6 cups chicken broth
2 cups frozen corn kernels, thawed
3/8 tsp crushed saffron threads (yes, very precise, I know…just shoot for a little less than 1/2 tsp)
1 sprig fresh thyme
6 ounces egg noodles
Saltine crackers or good crusty bread, for serving
Directions
Starting with the cooled roasted chicken, remove the skin* and pull the meat from the bones. Be very thorough. Divide the pile of meat roughly in half and reserve half for another use (or make a double batch of soup).
Place the remaining half of the meat in a medium stockpot, then pour in the broth Tip in the corn and the rest of the ingredients, then bring to a boil.
Reduce heat to a good simmer, then cook away, uncovered, for about 15 minutes, just to allow the broth to reduce a bit. Along the way, taste and add salt and pepper as needed.
Meanwhile, prepare the egg noodles according to the directions on the package. I like to boil my noodles separately in case there’s any soup left over. I don’t want the pasta to swell while spending the night in the fridge.
Once you’re ready to serve, into a nice soup bowl with some noodles, then some soup, mix a little, and enjoy with some saltine crackers or crusty bread.
Recipe loosely based on Roasted Chicken, Corn, and Saffron Soup from Saveur
The CookingBites recipe challenge: saffron
*Please eat the skin. Please. Don’t throw it out. If it needs re-crisped, spread it out on a baking sheet and pop it in a 400F oven for 5-10 minutes and enjoy a little treat while making the soup. You deserve it. You really do.
