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.
Print
Pin
Share on Facebook
Servings: 4
Equipment
Ingredients
- 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
Instructions
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!
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!