Chicken Soup with Garlic, Saffron, and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
8 black peppercorns |
5 parsley sprigs |
2 thyme sprigs |
1 garlic clove, crushed |
6 cups white chicken stock |
2 cups chopped leek (about 2 large) |
1 1/2 cups chopped fennel bulb |
1 1/2 cups sliced mushrooms |
1 cup chopped peeled turnip |
1/2 cup chopped carrot |
1/2 teaspoon saffron threads |
1 1/2 cups chopped seeded peeled tomato (about 5 medium) |
1 pound skinless, boneless chicken thighs |
1 cup thinly sliced spinach |
1 teaspoon salt |
1 teaspoon black pepper |
1 (19-ounce) can cannellini beans, rinsed and drained |
1 garlic clove, halved |
12 (1/2-inch-thick) slices french bread baguette, toasted |
Directions:
1. Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Combine cheesecloth bag, stock, and next 6 ingredients (stock through saffron) in a large Dutch oven; bring to a boil. Reduce heat; simmer 10 minutes. Add tomato and chicken; simmer 20 minutes.
2. Remove cheesecloth bag and chicken; discard cheesecloth bag. Cool chicken slightly, and chop. Add chicken, spinach, salt, pepper, and beans to broth mixture, and cook 2 minutes.
3. Rub cut sides of garlic halves over one side of each bread slice, and discard garlic. Place 2 bread slices in each of 6 bowls; ladle 1 2/3 cups soup over each serving.
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