Saffron and Cream Bouillon de Poule with Egg Noodles

Method

1. Soak saffron in a little water and mix into the broth with noodles.
2. Simmer chicken in broth until cooked through, 15-20 minutes.
3. Remove chicken, shred, and return to broth.
4. Add noodles and thyme. Cook until noodles are tender, 8-10 minutes.
5. Season with salt and pepper.
6. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.