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Saffron Chicken Noodle Soup
Ingredients
  • 1 whole chicken (about 4 pounds), cut into 8 pieces (with backbone)
  • 2 leeks, cut into thirds, well washed
  • 3 celery stalks, 2 cut into thirds, 1 thinly sliced (½ cup)
  • 4 carrots, 2 cut into thirds, 2 peeled and thinly sliced (1 ¼ cups)
  • 4 flat-leaf parsley sprigs, plus small whole leaves for serving
  • 1 dried bay leaf
  • 2 pinches saffron, crushed (¼ teaspoon)
  • ½ teaspoon black peppercorns
  • Kosher salt and freshly ground pepper
  • 4 ounces egg noodles
Steps
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