|(I have shared this soup over on "My Little Home and Garden" Sunshine Sunday Link-Up)|
Lovely. Simple. Comforting. Those are words I would use to describe this soup. Oh, and easy. The most difficult part of this recipe is dealing with the price of saffron! If you know anything about saffron, then you know how expensive it is. And if you know anything else about saffron, you are jealously drooling over my plentiful heap - can you see it in the lower corner of the photo below? My daughter brought it directly from Spain. LUCKY ME.
Here’s what you need:
1 onion, minced
2 cloves garlic, minced
3 boneless, skinless chicken breasts
4 C chicken stock (use the good stuff – it makes a difference)
¾ C dry white wine (mine comes from a box )
Pinch of saffron threads
¾ C heavy cream
Salt and pepper to taste
Here’s what you do:
Soften the onion and garlic in a tablespoon of olive oil. Don’t let them brown, just let them get soft and tender. Cut the chicken in small bite-size pieces.
Add the broth, wine and chicken to the pot and allow to simmer until chicken is cooked through. The cookbook said about 5 minutes, but I let it go a bit longer.
Add the saffron and cream. Season to taste. Serve.