From "500 Soups" by Susannah Blake
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
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.