Found this one in a Weight Watchers cookbook, and modified it to suit the WW Core program. A great way to use up leftover chicken and to provide a good flavorful lunch soup quickly. What sets this apart from so many other chicken and corn soups is the absence of dairy and the use of saffron to give the dish a distinct color, aroma and flavor. (3 Points)
- 4 cups low sodium chicken broth
- 8 -10 ounces skinless chicken breasts or 8 -10 ounces skinless chicken thighs
- 1⁄2 medium onion, chopped
- 1⁄2 carrot, peeled and chopped
- 1⁄2 celery, coarsely chopped
- 1⁄4-1⁄2 teaspoon saffron
- 1⁄2 cup frozen corn
- 1⁄2 cup cooked whole wheat egg noodles
- 1⁄2 cup celery, small cubes
- 1⁄2 tablespoon chopped parsley
- Add the broth, chicken, onion, chopped celery and saffron to a large saucepan. Bring to a boil. Cover and reduce to a simmer for 30 minutes. During simmering time, you may want to gently skim any foam that comes to the top of the broth.
- Take the chicken from the pan and reserve to the side while it cools. Strain broth removing all bits. Return to the sauce pan.
- Take the now cooked chicken, remove the bones and dice into small (1/4) inch cubes. Add to the broth along with the cooked noodles, corn, celery and parsley.
- Heat the soup until all ingredients are hot.