From "500 Soups" by Susannah Blake
Ingredients:
1 onion,
minced
2 cloves
garlic, minced
3 boneless,
skinless chicken breasts
4 C chicken
stock
¾ C dry
white wine
Pinch of
saffron threads
¾ C heavy
cream
Salt and
pepper to taste
Method:
Soften the
onion and garlic in a tablespoon of olive oil. Don’t let them brown, just let
them get soft and tender. Cut the chicken in small bite-size pieces.
Add the
broth, wine and chicken to the pot and allow to simmer until chicken is cooked
through. The cookbook said about 5 minutes, but I let it go a bit longer.
Add the
saffron and cream. Season to taste. Serve.
