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Chicken Soup with Garlic, Saffron, and Tomatoes

Yield 6 servings

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

Nutrition 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

How to Make It

  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.