Saffron Chicken Noodle Soup
|Saturated Fat Acids||0.4 g|
|Sugar added||0 g|
|Bread exchange unit||2.5|
Bring pasta to a boil in plenty of salted water until al dente. Drain and rinse with cold water, drain again.
While the pasta is cooking, rinse chicken breast fillets, pat dry and cut into 1 cm (approximately 1/2-inch) cubes.
Pour stock into a pot and add diced chicken. Bring to a boil over medium heat and cook for 5 minutes.
Using a slotted spoon, remove diced chicken from liquid. Pour the stock through a fine sieve and into a 2nd pot.
Rinse carrots and zucchini. Trim and peel carrots. Slice carrots and zucchini into thin strips.
Rinse and peel fennel, reserving the fronds. Halve bulb and slice lengthwise into thin strips.
Bring broth to a boil. Add carrots, zucchini, fennel and saffron. Cook for 2 minutes over medium heat.
Add chicken cubes and cook for another 3 minutes. Season with salt and pepper.
Add the warm pasta to the boiling broth. Ladle soup into bowls. Chop fennel fronds, sprinkle on the soup and serve.