Saffron Chicken Noodle Soup

Saffron Chicken Noodle Soup

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This saffron chicken noodle soup is a luxe twist on the classic, ultra-comforting soup, and you’ll want to eat it all winter long.

I’m so happy we finally got snow! It means I get to wear my warmest clothes and eat my most comforting dinner. I’m sure you’ve noticed that I love soup–particularly chicken soup–on any day, but particularly on snow days!

This saffron chicken noodle soup is a simple recipe, but the addition of saffron really adds a nice subtle flavor and a gorgeous golden hue.

How to make this saffron chicken noodle soup

I have been eating so many rotisserie chickens….in tacos…in soup…in more soup. I have loved how quickly I can throw together soup with the aid of an already-cooked chicken and some good bouillon paste. While I still give the edge to homemade broth, this hits my comfort food craving on those busy weeknights after work in a fraction of the time.

New Mill Kluski Noodles

The noodles

You can use your favorite egg noodles in the soup, but I really loved these kluski noodles. The brand I used doesn’t appear to be on Amazon, but you can snag a bag of Mrs. Miller’s if you want to try some in your next batch of chicken noodle soup. They’re thin but sturdy rectangular noodles that worked so well in the soup.

The vegetables & aromatics

I keep this soup extra simple with just shallot, celery, carrots, and garlic. You can add other vegetables if you like. Try it with fennel or add baby spinach or chopped kale at the end of cooking. You could also add a diced sweet potato or cubed butternut squash too.

I season the soup aromatics with thyme and Aleppo pepper. If you don’t have Aleppo pepper, use paprika and a little crushed red pepper to taste.

I make a quick saffron tea by soaking crushed saffron in a little hot water. I add this at the end of cooking, and I finish with freshly minced chives and lemon juice.

The broth

Because I’m using a rotisserie chicken, I use a good store-bought chicken bouillon. I like Better than Bouillon, but your favorite chicken broth will work well here.

How to make it

  • Step 1: Fry up the soup vegetables first. Season them with thyme and Aleppo pepper.
  • Step 2: Add the shredded, cooked chicken and broth and bring to a boil. Reduce heat and simmer for about 40 minutes.
  • Step 3: Return it to a boil and add the egg noodles. Cook until tender.
  • Step 4: Make the saffron tea.
  • Step 5: Finish the soup by adding the saffron tea, minced chives, and lemon juice.

From there, you can just garnish with a few extra minced chives if you like and enjoy!

I hope you love this chicken soup recipe as much as I did! If you make it, please drop a comment below to let me know what you think of it!

Saffron Chicken Noodle Soup Recipe

Saffron Chicken Noodle Soup

This saffron chicken noodle soup is a luxe twist on the classic, ultra-comforting soup, and you'll want to eat it all winter long.
5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Inactive time: 40 minutes
Servings: 4


  • Large pot


  • 2 tablespoons extra virgin olive oil
  • 1 shallot, peeled and diced
  • 4 ribs celery, trimmed and finely diced
  • 4 carrots, peeled and cut into half-moons
  • 6 cloves garlic, peeled and minced
  • 2 teaspoons dry thyme
  • 1 teaspoon Aleppo pepper or use paprika and crushed red pepper to taste
  • 4 cups cooked, shredded chicken
  • 8 cups chicken broth
  • 8 ounces egg noodles
  • 1 pinch saffron about 12 threads, crushed
  • 2 tablespoons warm water
  • 2 tablespoons chives, finely minced
  • ½ lemon, juiced
  • Salt and pepper


Cook the soup vegetables:

  • Heat the extra virgin olive oil in a large pot over medium heat. Add the shallot, celery, and carrot and cook for 7-8 minutes, turning regularly. Season with salt and pepper.
  • Add the garlic, thyme, and Aleppo pepper and cook for 1 minute until fragrant.

Simmer the soup:

  • Add the chicken and toss to coat. Season with salt and pepper.
  • Pour in the broth and bring to a boil. Reduce the heat and simmer, uncovered, for 40 minutes. Taste and season.

Cook the egg noodles:

  • Return the soup to a boil. Add the egg noodles and cook until tender. Reduce the heat to low.

Prepare the saffron tea:

  • While the noodles cook, combine the warm water and crushed saffron. Let steep for 5 minutes.

Finish the soup:

  • Add the saffron tea, half the minced chives, and lemon juice to the soup. Simmer for 5 minutes. Taste and add more salt if needed. Turn off the heat.

To serve:

  • Ladle the soup into bowls and garnish with remaining chives. Enjoy!
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