Saffron Chicken and Yellow Rice Soup
A very tasty and satisfying, Saffron Chicken and Yellow Rice Soup! Perfect just because. Make a double batch and freeze half for later.
Ingredients
- 3 Chicken Breast skinless, boneless
- Pinch of Saffron
- 6 - 8 cups Water
- 1 Tbls Olive Oil
- 1 Red Onion chopped
- 3 Stalks Celery chopped
- 1 Jalapeno Pepper seeds removed & finely diced
- 1 - 2 large Carrots diced
- 2 - 3 large Garlic cloves minced or 1 tsp Garlic Powder
- 1 tsp ground Cumin
- Juice of 1 - 2 Limes
- Salt & Pepper to taste
- 2 large Tomatoes chopped
- 1 5 oz pkg (Saffron) Yellow Rice Mix, (I used Mahatma's but Vigo is very good too)
To Serve:
- Fresh Cilantro chopped
- Sour Cream
- Avocado slices
Instructions
- In a large pot, place the Chicken breast with a pinch of Saffron and cover with the Water. Bring to a boil, reduce heat to medium and cook for about 30 minutes. Remove cooked chicken to chopping board, reserving the broth, and shred meat with 2 forks. Set aside.
- In a large skillet, heat Olive Oil over medium high heat and saute the Onions, Celery, Jalapeno Pepper, Carrots & Garlic, for about 8 - 10 minutes or until the onions are translucent and veggies tender. Add in the shredded Chicken meat with the Cumin, Salt & Pepper to taste and chopped Tomatoes and Lime Juice, tossing with the veggies and cook for about 5 minutes to heat the chicken meat through.
- Add the cooked veggies and meat back to the broth along with the package of Yellow Rice, bring to a boil, cover and then reduce to simmer for 20 minutes.
- Serve with slices of Avocado, a good dollop of Sour Cream and garnish with some Cilantro, if desired.
Notes
You can double this recipe and freeze half for later! Great to take along in mason jars to work or school, and the perfect "Get Well" gift from the kitchen for a friend who needs some TLC.
