Chicken, Corn, and Noodle Soup with Saffron

• 9 cups canned low-salt chicken broth
• 1 3-pound cut-up chicken; neck, gizzard and heart reserved
• 3 tablespoons butter
• 2 cups chopped onions
• 1 cup diced peeled carrots
• 3/4 cup diced celery
• 2 large garlic cloves, minced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon crumbled saffron threads
• 2 ounces dried wide egg noodles
• 1 cup frozen corn kernels
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced celery leaves

1. Combine broth, chicken pieces, neck, gizzard and heart in large pot.
2. Bring to boil.
3. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes.
4. Using tongs, remove chicken pieces and giblets from broth.
5. Cool slightly.
6. Remove skin from breasts and leg-thigh pieces.
7. Cut enough chicken meat to measure 1 cup.
8. Reserve remaining cooked chicken for another use.
9. Strain broth into large bowl.
10. Chill broth until fat solidifies on surface, about 6 hours.
11. (Broth can be made 2 days ahead.
12. Keep chilled.)
13. Scrape fat from surface of broth and discard.
14. Melt butter in heavy large pot over medium-low heat.
15. Add onions, carrots, celery, garlic, and thyme.
16. Cover; cook until vegetables soften, stirring occasionally, about 10 minutes.
17. Add broth and bring to boil.
18. Reduce heat; simmer until vegetables are almost tender, about 15 minutes.
19. Add saffron.
20. (Can be made 1 day ahead.
21. Cover; chill.
22. Bring to boil before continuing.)
23. Add noodles; simmer 5 minutes.
24. Add 1 cup chicken and corn; simmer until noodles are tender, about 5 minutes.
25. Add parsley and celery.
26. Season with salt and pepper.

chicken broth, chicken, butter, onions, carrots, celery, garlic, thyme, crumbled saffron threads, egg noodles, corn, parsley, celery

Taken from www.epicurious.com/recipes/food/views/chicken-corn-and-noodle-soup-with-saffron-2762 (may not work)