Step 1

In a 6 quart or larger slow cooker add the chicken broth, chicken, onions, carrots, celery and saffron threads.

Step 2

Cover and cook for 6 to 7 hours on LOW.

Step 3

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

Step 4

Using a fine meshed sieve carefully scoop out the saffron threads that are floating on top of the soup and discard.

Step 5

Add the corn kernels and parsley to the broth. Add salt and pepper to taste.

Step 6

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

Step 7

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.

Step 8

Ladle hot soup into bowls and enjoy!