A pinch of saffron adds a vegetal, almost tomatoey taste to this rustic chicken soup made with leeks, celery, and carrots.

Martha Stewart Living, October 2020


Credit: Gentl and Hyers

Recipe Summary

45 mins
4 hrs 40 mins


Ingredient Checklist


Instructions Checklist
  • Place chicken, leek, celery, carrot thirds (not sliced carrots), parsley sprigs, bay leaf, saffron, peppercorns, and 1 tablespoon salt in a large pot. Add enough water to cover completely (about 14 cups). Bring to a boil, then skim foam from surface; reduce heat to low and gently simmer until chicken is cooked through, 25 minutes.

  • Remove chicken; continue simmering broth while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 2 1/2 to 3 hours more.

  • Strain broth through a fine-mesh sieve into a clean pot; discard solids, including bones. (You should have about 7 cups broth.) Skim fat. Add sliced carrots and celery to pot and bring to a boil; reduce heat and simmer until vegetables are very tender, about 25 minutes.

  • Meanwhile, cook egg noodles in a pot of salted boiling water according to package directions; drain. Shred or cut some of reserved chicken to yield 3 cups of bite-size pieces (save extra for salads or sandwiches) and add to broth with noodles; season to taste. Simmer until heated through, about 2 minutes; serve with parsley leaves.

Cook's Notes

The broth can be made up to three days in advance. Refrigerate separately from the chicken, then remove any accumulated fat from the top with a spoon before finishing soup.