Crockot Chicken-Saffron Rice Soup
I love the flavor of saffron; it also gives a golden color to whatever food it is added. This recipe is for a rather elegant soup made with chicken and artichoke hearts along with saffron rice. This hearty soup is well-flavored and easy to put together. Let it cook about 1/2 day and you'll have a tasty, nourishing soup to accompany with crisp bread and a salad. Recipe from BH&G.
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INGREDIENTS
Nutrition- 1
- 1
- 1(14 ounce) can chicken broth
- 1
- 1
- 1⁄2cup roasted sweet red pepper, bottled, drained and cut into strips
- 1
- 1⁄2cup frozen peas
- 1(15 ounce) package saffron flavored yellow rice mix
- 2tablespoons sliced almonds, toasted
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DIRECTIONS
- Place chicken in a 3-1/2 to 4 quart slow cooker. Stir in the tomatoes, beans, broth, artichoke hearts, chopped onions, sweet red pepper strips, and minced garlic. Cover and cook on LO heat 4 to 5 hours or HI heat for 2 to 2-1/2 hours.
- Turn crockpot to HI heat and stir in frozen peas. Cover and cook 15 minutes longer. Meanwhile prepare the rice mix according to package directions.
- To serve: Divide chicken mixture among bowls. Mound cooked rice in center. Sprinkle with toasted almonds.
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