- 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
- Combine broth, chicken pieces, neck, gizzard and heart in large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, remove chicken pieces and giblets from broth. Cool slightly. Remove skin from breasts and leg-thigh pieces. Cut enough chicken meat to measure 1 cup. Reserve remaining cooked chicken for another use. Strain broth into large bowl. Chill broth until fat solidifies on surface, about 6 hours. (Broth can be made 2 days ahead. Keep chilled.) Scrape fat from surface of broth and discard.
- Melt butter 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. (Can be made 1 day ahead. Cover; chill. Bring to boil before continuing.) Add noodles; simmer 5 minutes. Add 1 cup chicken and corn; simmer until noodles are tender, about 5 minutes. Add parsley and celery. Season with salt and pepper.