Lunch prep this weekend was Saffron Chicken Soup. I have a flare up of eczema on my face right now that’s driving me crazy and I read that Saffron is one of the few spices that won’t exacerbate a flare up. I’m putting that to the test with this soup this week.
Also, this soup contains home made bone broth which is supposed to be amazing for your immune system! Now, I did not make this home made broth, but I did buy it from a local butcher who makes their own.
The flavors of this soup meld together and taste amazing! I can’t wait to eat it for lunch this week. See below for the recipe.
Saffron Chicken Soup | Servings 8
- 3lbs Boneless Chicken Breast (about 4 breasts)
- 4 Cups Chicken Bone Broth
- 1 Cup Water
- 4 Celery Stalks
- 4 Medium Carrots
- 6oz Green Beans (chopped into small pieces)
- 1 Zucchini (chopped into small pieces)
- 2 Leeks (white part only)
- 3 Cloves Garlic
- 1 Pinch Saffron
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tsp Fresh Ground Pepper
- 1 Tsp Sea Salt
- 1 Tsp Basil
Instructions: Saute leeks, carrots, celery, and garlic in olive oil until softened. Add the zucchini and green beans, saute for 1 minute. Add to crock pot. Add the rest of the ingredients to the crock pot. Cook on high for 4 hours. Remove chicken and shred. Return shredded chicken to crock pot, stir. Portion out evenly, makes 8 servings.