In a large, heavy-bottomed soup pot or Dutch oven heat olive oil.
Sauté onion, celery, and carrots until onion is translucent, about 5 minutes.
Add bay leaves, saffron, stock, water, and chicken.
Bring to a boil, then reduce heat and simmer for 20 – 30 minutes.
Remove chicken to cool slightly.
Add both corns and noodles, if using, and continue to cook soup at barely a simmer.
In about fifteen minutes, shred chicken, and return to pot.
Continue cooking for another half hour to an hour.
Remove bay leaves, and add eggs, parsley, sugar, and salt and pepper to taste during the last 10 minutes.
Pour into individual serving bowls and top with green onions, if using.
