Ingredients
Scale
- 10 cupschicken broth
- 5 cupscooked shredded chicken
- 12 ouncesegg noodles
- 5medium carrots, sliced into half-moons
- 5celery stalks, finely diced
- 2shallots, finely diced
- 8garlic cloves, minced
- 3 tablespoonsolive oil
- 2½ teaspoonsdried thyme
- 1½ teaspoonsAleppo pepper (or1 teaspoonpaprika + pinch of red pepper flakes)
- 15–18threads saffron, crushed
- 3 tablespoonswarm water
- Juice of1lemon
- 3 tablespoonsfinely chopped fresh chives
- Salt and black pepper, to taste
Instructions
- Steep the Saffron:
- Crush the saffron threads and soak them in 3 tablespoons of warm water. Let it sit while preparing the rest of the ingredients so the color and flavor develop fully.
- Sauté the Vegetables:
- Heat olive oil in a large soup pot over medium heat. Add the diced shallots and sauté for 2–3 minutes until soft.
- Add the celery and carrots and cook for another 6–8 minutes until tender. Season lightly with salt and pepper.
- Add Garlic and Seasonings:
- Stir in the minced garlic, dried thyme, and Aleppo pepper. Cook for 1 minute, stirring continuously to release the fragrance.
- Simmer the Soup Base:
- Add the chicken broth and shredded chicken to the pot. Stir well, bring to a boil, then reduce to a gentle simmer.
- Let the soup cook uncovered for 40 minutes, allowing the flavors to blend beautifully. Taste and adjust salt or pepper if needed.
- Cook the Noodles:
- Raise the heat and add the egg noodles. Stir occasionally and cook until the noodles are just tender, about 8–10 minutes.
- Finish with Saffron and Lemon:
- Lower the heat to a gentle simmer. Stir in the saffron water, lemon juice, and half of the minced chives. Simmer for 5 minutes to infuse the broth with saffron’s golden color and subtle aroma.
- Serve and Garnish:
- Ladle the soup into warm bowls, sprinkle with the remaining chives, and finish with a drizzle of olive oil or an extra squeeze of lemon if desired.