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| (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.
Mmmm sounds delicious. You are right about the price of saffron.
ReplyDeleteI love soup - a true comfort food. Great for this time of the year :)
Mmmmm. I love a good soup. This looks so delicious and comforting.
ReplyDeleteI love saffron, I'm sure this is delicious. Looks good too.
ReplyDeleteYou are lucky your daughter brought you all that Saffron. I saw this early, but had to run out the door, such is my life these days. I thought this sounds perfect for a weeknight. I've been eating more soup than usual, it fills me up without making feel stuffed. Must be turkey backlash, he, he. Hope you are having a great week.
ReplyDelete-Gina-
Hi Tracy,thank you for visiting my blog! I too love cooking so much,but am often interfered by escaping sheep,cows,pigs or whatever and forget food on the stove with sometimes funny consequence and sometime people come in the house and find me stirring the food with a lamb propped under my arm! They always think this household is completely bonkers....can't let the food burn ..again...! This recipe looks delicious,I agree on the price of saaron,the other day I found some cheap in an Indian shop!!
ReplyDeletethat is so good. i love saffron.
ReplyDeletewow..sounds irresistably divine..
ReplyDeleteTasty Appetite
Saffron is always a killer! It cost me $20 in my local supermarket, but my sister got it from Trader Joes for $5. I guess you need to know where to look.
ReplyDeleteThis soup looks delicious!
~Alyssa
I have this ongoing love affair with saffron - can't wait to try this!
ReplyDeleteTracy, this soup looks so fabulous. A friend gave me some saffron threads when we were trying a Moroccan dish and it seems to me that I still have some left. I'll be saving this recipe! Thank you for sharing it at "Sunlit Sunday".
ReplyDelete-Karen
This looks very delicious. I've never tried saffron before. This soup would be lovely on a cold winter day.
ReplyDeleteSounds, and looks delicious. I'm visiting from Sunlit Sunday.
ReplyDeleteIt looks yummy, tell me what saffron tastes like and how do you "cut" it thread it? I've never used it, but always wondered.
ReplyDelete@Irene, Well, saffron has a totally distinct taste... a bit earthy and a bit 'warm', but not spicy. You could probably use turmeric to get the lovely yellow color, but it's not the same taste.
ReplyDeleteYum, sounds delicious.
ReplyDeleteI find chicken soup to be the most comforting if all of the soups. This recipe sounds delicious, and I'm intrigued by the inclusion of saffron.
ReplyDeleteSounds delicious and the perfect *sunny* color!
ReplyDeleteSunshine in a bowl - mmmmmm
ReplyDelete