1 cup boiling water infused with a generous pinch of saffron (set aside)
1/3 cup avocado or vegetable oil
1 3-lb whole chicken, with skin
1 onion, chopped
1 tsp turmeric
2 tsp consommé powder
1 tsp white pepper
Kosher salt, to taste
2 Tbsp oil
1 lb bag of thin durum semolina egg noodles
In a soup pot, warm 1/3 cup of oil over medium heat.
Add the chicken, onion, turmeric, consommé and white pepper. Sear each side of the chicken for a few minutes.
Add the saffron water and add enough boiling water to submerge the chicken.
Cover the pot, lower heat and simmer for one hour. Taste the broth and add salt if necessary.
In a large pan, warm the remaining two tablespoons of oil over medium heat.
Add the entire bag of noodles and sauté until they start to lightly golden.
Lower the heat and slowly add one ladle of broth. Allow the noodles to absorb the broth, then slowly add the second and third cup of broth.
Add more broth if the noodles look too dry.
Use a fork to separate the noodles, cover the pot and reduce heat completely.
Allow the noodles to rest for 10 minutes, separate again. Then transfer to a large bowl.
Bechtle is my favorite brand of egg noodles. Noodles can be reheated in the microwave.