Heat the oil in a soup pot over medium heat. Heat another soup pot with the stock and saffron threads to steep.
To the first soup pot add the onions, carrots and garlic, and season with salt and pepper. Cook to tender, then add the lemon zest and stir. Add the steeped saffron stock and bring to a simmer. Add the asparagus, peas, chicken and noodles*; cook for about 5 minutes, then remove from the heat. Stir in the lemon juice and herbs and serve.
*If making soup in advance, omit the noodles and cook separately the night you want reheat the soup!
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org.