Roasted Chicken Corn and Saffron Soup
Ingredients
- 1 (3–4-lb.) whole chicken
- 2 tbsp. olive oil
- Kosher salt and freshly ground black pepper
- 12 cups chicken stock
- 4 cups frozen corn kernels, thawed
- 3⁄4 tsp. crushed saffron threads
- 12 oz. egg noodles
- Crusty white bread, for serving
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