CrockPot Amish Chicken & Corn Soup

Ingredients

2 Pounds Boneless Skinless Chicken Breasts
12 Cups Low-Sodium Chicken Broth
1 Medium Yellow Onion (Peeled And Diced)
¾ Cup Diced Carrots
1 Cup Finely Diced Celery
½ Teaspoon Saffron Threads
¾ Cup Corn Kernels (Frozen, Canned Or Fresh)
½ Teaspoon Dried Parsley
12 Ounces Egg Noodles
Kosher Salt And Freshly Ground Black Pepper (To Taste)

Directions

In a 6 quart or larger slow cooker add the chicken broth, chicken, onions, carrots, celery and saffron threads.
Cover and cook for 6 to 7 hours on LOW.

Remove the chicken pieces out of the soup and place on a plate to allow them to cool a little bit.

Using a fine meshed sieve carefully scoop out the saffron threads that are floating on top of the soup and discard.
Add the corn kernels and parsley to the broth. Add salt and pepper to taste.

Shred or chop up the cooked chicken and add it back into your soup.

Cook your noodles on the stove-top according to the directions on the package until they are just al dente. Add the cooked noodles to the soup, re-taste and adjust the salt and pepper if needed.

Ladle hot soup into bowls and enjoy!