Saffron Chicken Soup with Kale

Posted on by Jennie
Type: Main Course, Soups
Author: Jennie
Oven Temperature: 400°
Difficulty: Intermediate

Prep Time: 30 minutes
Cook Time: 2 hours
Servings: 8-10

Ingredients

  • 1 whole chicken, 3-4 lbs
  • olive oil
  • 4 cloves garlic
  • 8 cup chicken stock
  • 6-8 medium carrots
  • 1 bunch (or bag) baby kale
  • 8 oz rice
  • s/p
  • 3/4 teaspoon saffron threads, crushed
  • 1/2 yellow onion

Directions

  1. Roast Chicken - set oven to 400. Place chicken in a casserole dish, liberally salt and pepper and rub with olive oil. Roast, covered, for about an hour.
  2. After about 45 minutes, chop your carrots, onion, and garlic.
  3. When chicken is done (juices run clear!) remove from oven and place on a cutting board to cool. Once you can handle, remove meat from bones and discard bones/skin (or use bones/rest of meat to make broth!)
  4. Sauté your onion and garlic with a little olive oil in the bottom of a Dutch oven about 3 minutes.
  5. Add chicken stock, meat, carrots, rice, and saffron. Bring to a boil, then reduce to a simmer.
  6. Simmer until rice is tender, about 20-30 minutes, then add kale and serve hot with bread or crackers!

 

Yum
 

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