This is very much a traditional chicken soup with one twist - a pinch of saffron. The saffron brightens the color of the soup. It also adds a very subtle flavor
Servings: 4
Ingredients
- 1 tbsp unsalted butter
- 1/2 cup onion
- 1 clove garlic
- 1 cup carrots diced
- 3/4 cup celery diced
- 1/4 tsp dried thyme
- 1 pinch saffron threads
- 4 cups chicken stock
- 1 cup shredded chicken from a rotisserie chicken
- 1 tbsp celery leaves finely chopped
Instructions
- Start by chopping the onion. Cut enough to yield one cup.
- Heat a saucepan on medium heat. Add one tablespoon of butter. Once it melts, add the onions and sauté. Add the grated garlic. Stir. Put on the lid and lower the heat to low. Allow the mixture to cook for 5 minutes or until the onions are translucent.
- In the meantime, peel, wash and cut the carrots on a bias. Wash and cut the celery. Reserve the leaves and chop enough to yield about 1 tablespoon.
- Add the vegetables to the onions and sauté on medium heat. Next add the chicken stock, thyme and saffron. Allow the mixture to come to a boil. Finally, add the chicken and noodles. Place on the lid on and lower the heat to low. Cook for 10 minutes. Turn off the heat.
- Before serving, season for salt and pepper and add the chopped celery leaves.
© Ginny's Recipe Collection