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🍲 Saffron Vegetable Soup

262 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Bring plenty of water to a boil and add salt.
  2. 2. Cook the pasta al dente according to the package instructions.
  3. 3. Drain the pasta and rinse it briefly with cold water.
  4. 4. Let the pasta drain well.
  5. 5. Rinse the chicken breast fillet under running water.
  6. 6. Pat the meat dry with a kitchen towel.
  7. 7. Cut the chicken meat into approx. 1 cm cubes.
  8. 8. Add the chicken cubes and the broth to a pot.
  9. 9. Heat the mixture over medium heat until it boils.
  10. 10. Let the broth simmer with the chicken for 5 minutes.
  11. 11. Lift the chicken cubes out of the broth with a slotted spoon and set aside.
  12. 12. Pour the hot broth through a fine sieve into a second pot.
  13. 13. Wash the carrots and the zucchini thoroughly.
  14. 14. Remove the hard ends and any damaged parts from the vegetables.
  15. 15. Peel the carrots.
  16. 16. Cut the carrots into thin strips.
  17. 17. Cut the zucchini into thin strips as well.
  18. 18. Wash the fennel thoroughly.
  19. 19. Remove the hard stalks and old leaves.
  20. 20. Save the green fennel fronds for later.
  21. 21. Halve the fennel bulb.
  22. 22. Cut the fennel bulb into thin strips.
  23. 23. Bring the broth in the second pot back to a boil.
  24. 24. Add the carrots, the zucchini, and the fennel to the boiling broth.
  25. 25. Add the saffron to the soup.
  26. 26. Cook the vegetables for 2 minutes over medium heat.
  27. 27. Add the prepared chicken cubes back into the soup.
  28. 28. Simmer the soup for another 3 minutes.
  29. 29. Season the soup with salt and pepper to taste.
  30. 30. Add the drained pasta briefly to the hot soup to warm them up.
  31. 31. Ladle the soup into deep bowls.
  32. 32. Finely chop the saved fennel fronds.
  33. 33. Sprinkle the fennel fronds over the finished soup.
  34. 34. Serve the soup immediately.

Nutrition per serving