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Saffron Broth With Chicken

Web20.Chickens's picture
Ingredients
  Saffron threads 1⁄2 Teaspoon
  Water 1 Tablespoon, warm
  Vegetable broth/Chicken broth 2 Cup (32 tbs)
  Water 2 Cup (32 tbs)
  Garlic 2 Clove (10 gm), minced (Small Ones)
  Carrots 4 , cut into 1/2-inch-thick rounds
  White turnips 2 , cut into 3 x 1/4-inch matchsticks
  Whole skinned boned chicken breast 1 1⁄2 Pound (2 In Number)
  Bottled red peppers 1⁄4 Cup (4 tbs), roasted, finely chopped (Or Pimientos)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Salt To Taste
  Cayenne pepper 1⁄8 Teaspoon
  Italian bread slice 4 , lightly toasted (3/4 Inch Thick)
Directions

GETTING READY
1) Dice the chicken into 3/4-inch pieces.

MAKING
2) In a small bowl, dissolve the saffron in the 1 tablespoon warm water.
3) In a large saucepan, bring the broth, 2 cups water, 1/2 garlic, carrots, turnips and 1/2 saffron to a boil over a medium-high heat.
4) Cover and simmer for about 5 minutes until the vegetables are just tender.
5) In a bowl, mix the red peppers, mayonnaise, 1/2 garlic and 1/2 saffron, together. Season to taste with the salt and cayenne pepper.
6) Add the chicken into the soup and allow to simmer over a medium heat. Cook, uncovered for 2 to 3 minutes until the chicken is thoroughly cooked. Adjust the seasoning.
7) Spread saffron mayonnaise on each slice of toast, diagonally cut each slice into 1/2-inch fingers and evenly into 4 soup bowls.

SERVING
8) Ladle the hot broth, vegetables and chicken over the bread and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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