Saffron Broth with Chicken Recipe

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Saffron threads1⁄2 Teaspoon
 Water1 Tablespoon, warm
 Vegetable broth/Chicken broth2 Cup (32 tbs)
 Water2 Cup (32 tbs)
 Garlic2 Clove (10 gm), minced (Small Ones)
 Carrots4 , cut into 1/2-inch-thick rounds
 White turnips2 , cut into 3 x 1/4-inch matchsticks
 Whole skinned boned chicken breast1 1⁄2 Pound (2 In Number)
 Bottled red peppers1⁄4 Cup (4 tbs), roasted, finely chopped (Or Pimientos)
 Mayonnaise1⁄2 Cup (8 tbs)
 Salt To Taste
 Cayenne pepper1⁄8 Teaspoon
 Italian bread slice4 , lightly toasted (3/4 Inch Thick)

Nutrition Facts

Serving size

Calories 470 Calories from Fat 216

% Daily Value*

Total Fat 24 g37.2%

Saturated Fat 2.6 g13%

Trans Fat 0 g

Cholesterol 118.3 mg39.4%

Sodium 745.9 mg31.1%

Total Carbohydrates 19 g6.3%

Dietary Fiber 4.1 g16.6%

Sugars 5.5 g

Protein 42 g83.7%

Vitamin A 207.5% Vitamin C 40.9%

Calcium 6.4% Iron 11.6%

*Based on a 2000 Calorie diet

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.
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