Crockot Chicken-Saffron Rice Soup |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I love the flavor of saffron; it also gives a golden color to whatever food it is added. This recipe is for a rather elegant soup made with chicken and artichoke hearts along with saffron rice. This hearty soup is well-flavored and easy to put together. Let it cook about 1/2 day and you'll have a tasty, nourishing soup to accompany with crisp bread and a salad. Recipe from BH&G. Ingredients:
1 lb chicken breast halve, boneless, skinless & cut in 1-inch pieces |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (14 ounce) can chicken broth |
1 (14 ounce) can artichoke hearts, drained and quartered |
1 medium onion, chopped |
1/2 cup roasted sweet red pepper, bottled, drained and cut into strips |
1 garlic clove, minced |
1/2 cup frozen peas |
1 (15 ounce) package saffron flavored yellow rice mix |
2 tablespoons sliced almonds, toasted |
Directions:
1. Place chicken in a 3-1/2 to 4 quart slow cooker. Stir in the tomatoes, beans, broth, artichoke hearts, chopped onions, sweet red pepper strips, and minced garlic. Cover and cook on LO heat 4 to 5 hours or HI heat for 2 to 2-1/2 hours.
2. Turn crockpot to HI heat and stir in frozen peas. Cover and cook 15 minutes longer. Meanwhile prepare the rice mix according to package directions.
3. To serve: Divide chicken mixture among bowls. Mound cooked rice in center. Sprinkle with toasted almonds.
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