Chicken Soup with Saffron and Almonds
Chicken Soup with Saffron and Almonds might be just the soup you are searching for. This recipe serves 4. One portion of this dish contains around 7g of protein, 16g of fat, and a total of 209 calories. If you have qt. chicken broth, garlic, mushrooms, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It will be a hit at your Autumn event. It is a good option if you're following a gluten free, dairy free, whole 30, and vegetarian diet.
Toast saffron in a 5- to 6-qt. pan over medium heat until fragrant, about 4 minutes; scrape out of pan and set aside.
Add almonds and 1 tbsp. oil to pan and cook, stirring occasionally, until golden, about 4 minutes. With a slotted spoon, transfer nuts to a bowl.
Add remaining tbsp. oil to pan with chicken and increase heat to medium-high. Cook until chicken is brown on underside, about 3 minutes. Stir in mushrooms and garlic. Cook, stirring occasionally, until chicken is no longer pink, about 3 minutes. With slotted spoon, transfer to a bowl.
Add broth, lemon zest, pepper, saffron, and potatoes to pan. Cover and bring to a boil, then reduce heat and simmer 5 minutes. Return chicken mixture to pan and simmer, covered, until flavors are blended, about 5 minutes. Stir in spinach and cook until wilted, 1 to 2 minutes.
Add lemon juice and salt to taste.
Ladle into bowls, drizzle with oil, and sprinkle with almonds.