Chicken Noodle Soup w/Saffron
Chicken Noodle Soup w/Saffron

Chicken Noodle Soup with Saffron

Serves 6-8 with a salad.


  • 1 whole chicken - 4-5 lbs
  • 2 Tbsp. Heirloom Salt + Pepper Ghee
  • 1 cup chopped onions
  • 1 onion - cut up for broth
  • 1 cup carrots - diced
  • 3/4 cup diced celery
  • 2 large garlic cloves - minced
  • 1/4 Teas. dried thyme
  • 1/2 Teas. crumbled saffron threads
  • 8 oz dried medium egg noodles
  • 2 Tbsp. fresh parsley - chopped
  • 2 Tbsp. celery leaves - minced
  • Unrefined salt to taste
  • Fresh ground ack pepper to taste


  • Cover the whole chicken with water in large pot.
  • Add celery leaves and onion wedges to the broth. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through about 1 hour.
  • Using tongs, remove chicken pieces and giblets from broth. Cool slightly.
  • Remove skin from breasts and leg-thigh pieces and tear or cut into bite sized pieces.
  • Strain broth into large bowl. Skim fat from surface of broth and discard.
  • Melt ghee in heavy large pot over medium-low heat. Add onions, carrots, celery, garlic, and thyme.
  • Cover; cook until vegetables soften, stirring occasionally, about 10 minutes.
  • Add broth and bring to boil. Reduce heat; simmer until vegetables are almost tender, about 15 minutes.
  • Add saffron and noodles and simmer 5 minutes.
  • Add 1 cup chicken; simmer until noodles are tender, about 5 minutes. Add parsley.
  • Season with salt and pepper to taste.
  • Serve with a teaspoon of ghee in the bowl.
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