Chicken Soup with Garlic, Saffron, and Tomatoes

Cooking Light
6 servings


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8 black peppercorns
5 parsley sprigs
2 thyme sprigs
1 garlic clove, crushed
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


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.

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.

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.

Created date

January 2003

Nutritional Information

Calories 312
Caloriesfromfat 15 %
Fat 5.2 g
Satfat 1.2 g
Monofat 1.4 g
Polyfat 1.3 g
Protein 28.9 g
Carbohydrate 38.3 g
Fiber 7 g
Cholesterol 78 mg
Iron 4.5 mg
Sodium 932 mg
Calcium 122 mg