Saffron Chicken And Corn Soup Recipe

About this recipe

A comforting dinner option featuring tender chicken, sweet corn, and egg noodles in a saffron-infused broth. Perfect for solution seekers looking for a hearty and flavorful meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 500G Nikko Egg Noodles, 500G
• 500G Typically Daylesford Organic Chicken Thighs
• 6 Per Pack Packington Free Range White Eggs
• 100G Terre Exotique Winemaker'S Salt, 100G
• 1G Saffron 1g
• 60G Terre Exotique Black Sao Tome Pepper, 60G

Instructions

1. 1. Cut up the chicken into pieces and place them in a large pot. Cover with 3 quarts of water.
2. 2. Add 1 tablespoon of salt and 1/4 teaspoon of saffron to the pot, dissolving the saffron into a small amount of hot water first before adding it to the pot. Bring to a boil, then reduce the heat and simmer until the chicken is tender, about 1 hour.
3. 3. Remove the chicken from the pot. Set aside the legs and breast for another use, such as chicken salad. Take the remaining meat off the bones and return it to the broth.
4. 4. Add 300 g of egg noodles to the pot. Stir well and season with 1/8 teaspoon of pepper.
5. 5. Cook the soup for an additional 15 minutes, stirring occasionally, until the noodles are tender.
6. 6. Before serving, stir 2 tablespoons of the pre-chopped parsley and 4 ounces of hard-boiled eggs, chopped after boiling, into the soup for added flavor and garnish.