- 2 tablespoons (28g) olive oil
- 1 medium yellow onion, diced (about 1½ cups)
- 2-3 celery stalks, chopped (about 1 cup)
- 3-4 carrots, chopped (about 2 cups)
- 2 bay leaves
- ⅛ teaspoon saffron (may substitute ⅛ teaspoon each sweet or smoked paprika and turmeric)
- 1 quart (32 ounces) low-sodium chicken broth
- 2 cups water (could use more broth)
- 1 pound boneless, skinless chicken breasts
- 1 12-ounce package frozen corn (no need to thaw) or 2 lightly rounded cups fresh
- 1 10-ounce package frozen creamed corn (I use Cope’s brand; may sub canned creamed corn*)
- ½ cup small egg or Amish noodles (omit for gluten-free option)
- 3 eggs, hard-boiled and chopped
- ¼ cup chopped fresh parsley
- Kosher salt and freshly ground pepper to taste
- ½ teaspoon sugar (enhances the corn flavor but doesn’t make the soup sweet)