Prep 15 mins
Cook 1 hr 45 mins
A filling and satisfying soup. Barley may be substituted for the noodles. If you want a bit of extra crunch, add some sliced water chestnuts. If the breasts and thighs you're using are large, you can cut down on the number. If not used to low-sodium cooking, you may want to add more salt. May be frozen (see instructions below).
- 4 boneless skinless chicken breasts
- 4 boneless skinless chicken thighs
- 1 large onion
- 10 black peppercorns
- 1⁄2-1 teaspoon celery salt
- 1⁄4 teaspoon crushed saffron
- 4 cups frozen corn kernels, thawed
- 6 ounces wide egg noodles
- white pepper
- 2⁄3 cup finely chopped fresh parsley
- 2 hard-cooked eggs, chopped
- Place chicken in soup pot with enough water to cover. Bring to a boil, reduce heat, and when it subsides, add onion through saffron. Simmer gently, partly covered, for 1-1/2 hours.
- Remove chicken and let soup cool, then skim any fat that appears from the surface. Meanwhile, tear the chicken into bite-size pieces.
- Puree 2 cups of the corn with 1/4 cup of the soup in a food processor or blender; add to the soup along with the chicken, 2 cups whole corn kernels and noodles. (If freezing, do so at this point but without the noodles. When ready to complete, thaw the soup, add the noodles and continue on from here).
- Simmer gently until noodles are cooked; season with white pepper to taste and stir in the parsley. Ladle into bowls, sprinkle chopped eggs over top and serve.
Chicken noodle soup elevated! This made a wonderful lunch on a very cold day. Loved the use of the saffron and the chopped egg garnish. The pureed corn is an unusual addition and one that works very well to add a thicker texture. For once I didn't change a single thing. I made a two serving size using two med sized thighs and there was tons of chicken in the soup. This has been added to my permanent cookbook.