Saffron Chicken Noodle Soup

with Vegetables

Saffron Chicken Noodle Soup - An exotic take on a classic comfort food
262 kcal
An exotic take on a classic comfort food

(0)

Difficulty:easy
Preparation:30 min
Ready in:30 min
Low-sugar
Low-fat
Vitamin-rich
Mineral-rich
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
262
13%
Protein
26 g
52%
Fat
2 g
3%
Added Sugar
0 g
0%
Carbohydrates
32 g
12%
Roughage
9 g
-
Saturates
0 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

3 ouncesOrzo pasta (or other soup noodles)
Salt
5 ouncesChicken breast
1 ¾ cupsVegetable stock (or vegetable broth)
2small Carrots (80 grams)
1small Zucchini (about 150 grams)
1small Fennel bulb (about 200 grams)
1 pinchSaffron threads (0.1 grams)
Pepper

Kitchen Utensils

2 Pots, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Peeler, 1 Fine-mesh sieve, 1 Slotted spoon, 1 Sieve

Directions

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