Wednesday, December 7, 2011

Cream of Chicken and Saffron Soup

(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.

(printable recipe)


  1. Mmmm sounds delicious. You are right about the price of saffron.
    I love soup - a true comfort food. Great for this time of the year :)

  2. Mmmmm. I love a good soup. This looks so delicious and comforting.

  3. I love saffron, I'm sure this is delicious. Looks good too.

  4. You 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.

  5. 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!!

  6. 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.

    This soup looks delicious!


  7. I have this ongoing love affair with saffron - can't wait to try this!

  8. Tracy, 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".

  9. This looks very delicious. I've never tried saffron before. This soup would be lovely on a cold winter day.

  10. Sounds, and looks delicious. I'm visiting from Sunlit Sunday.

  11. It looks yummy, tell me what saffron tastes like and how do you "cut" it thread it? I've never used it, but always wondered.

  12. @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.

  13. I 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.

  14. Sounds delicious and the perfect *sunny* color!


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