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Chicken Soup with Saffron and Almonds

Photo: Annabelle Breakey; Styling: Randy Mon
Prep time 45 mins
Yield Serves 4 (makes 6 1/2 cups)


  • 1/4 teaspoon saffron threads
  • 1/2 cup sliced almonds
  • About 2 tbsp. extra-virgin olive oil, divided
  • 1 pound boned, skinned chicken breasts, cut into 1-in. chunks
  • 1 1/2 cups quartered mushrooms
  • 1 1/2 tablespoons chopped garlic
  • 1 qt. reduced-sodium chicken broth
  • Finely shredded zest of 1 lemon, plus about 1 1/2 tbsp. fresh juice
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup Yukon Gold potatoes, cut into 3/4-in. cubes
  • 4 ounces baby spinach
  • Kosher salt

Nutrition Information

  • calories 338
  • caloriesfromfat 37 %
  • protein 37 g
  • fat 14 g
  • satfat 1.8 g
  • carbohydrate 16 g
  • fiber 3.7 g
  • sodium 514 mg
  • cholesterol 66 mg

How to Make It

  1. Toast saffron in a 5- to 6-qt. pan over medium heat until fragrant, about 4 minutes; scrape out of pan and set aside. Add almonds and 1 tbsp. oil to pan and cook, stirring occasionally, until golden, about 4 minutes. With a slotted spoon, transfer nuts to a bowl.

  2. Add remaining tbsp. oil to pan with chicken and increase heat to medium-high. Cook until chicken is brown on underside, about 3 minutes. Stir in mushrooms and garlic. Cook, stirring occasionally, until chicken is no longer pink, about 3 minutes. With slotted spoon, transfer to a bowl.

  3. Add broth, lemon zest, pepper, saffron, and potatoes to pan. Cover and bring to a boil, then reduce heat and simmer 5 minutes. Return chicken mixture to pan and simmer, covered, until flavors are blended, about 5 minutes. Stir in spinach and cook until wilted, 1 to 2 minutes. Add lemon juice and salt to taste.

  4. Ladle into bowls, drizzle with oil, and sprinkle with almonds.

  5. Note: Nutritional analysis is per 1 1/2-cup serving.