Saffron, Chicken and Rice Soup

There is a reason chicken soup has been the go-to for run-down winters for as long as anyone can remember. This is that soup, with a small pinch of saffron stirred through to lift it into something a little more golden and a little more special. Hearty enough to be dinner, gentle enough for the days you are not feeling your best.

Ingredients

• A small pinch saffron threads (around 10 to 15 strands), or about 1/4 tsp of ground saffron

• 60ml (1/4 cup) warm stock or water, for blooming the saffron

• 2 tablespoons olive oil

• 1 brown onion, finely diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 garlic cloves, crushed

• 500g chicken thigh fillets

• 1.5 litres chicken stock

• 150g (3/4 cup) long grain rice

• 1 lemon, juiced, plus a little zest

• A good handful of flat leaf parsley, chopped

• Salt and pepper, to taste

Method

1. If you are using saffron strands, steep the saffron first. Add your pinch of threads to the warm stock or water and leave it to steep for 10 to 15 minutes. The liquid will turn a deep gold. This is where all the colour and flavour comes from, so do not skip it. If you are using ground saffron, add it straight into your pot when you add the stock.

2. Heat the olive oil in a large pot over medium heat. Add the onion, carrot and celery and cook gently for around 8 minutes, until softened but not browned.

3. Add the garlic and cook for another minute.

4. Add the chicken thighs and pour in the chicken stock. Bring to a gentle simmer and cook for around 20 minutes, until the chicken is cooked through.

5. Lift the chicken out, shred it with two forks, then return it to the pot.

6. Add the rice along with the steeped saffron and all of its golden liquid. Simmer for 12 to 15 minutes, until the rice is tender.

7. Finish with the lemon juice, a little zest and the parsley. Season with salt and pepper, taste, and serve.

   
   

A note: If you are making this ahead, the rice will keep drinking up the liquid as it sits. Just loosen it with a splash of stock or water when you reheat.