Free Healthy Recipe - Rustic Mediterranean-style Chicken and Saffron Broth

Dairy free, Gluten free, Low fat, Low GI, Low sugar, Wheat Free

This soup is great served with a good quality sourdough bread. It's lovely as a main course soup but can also be served cold as an entree on a hot day. If chilled quickly, this will last for several days in the fridge. It also freezes well.
Recipe courtesy of Trupps Wholefood Kitchen.

8 chicken - organic drumsticks
2 litres water, (use 1.5 litres for a thicker soup)
2 tbsp coconut oil
4 potatoes (such as Nicola or Kipfler), peeled and cut into 1 cm cubes
1 large leeks, washed & sliced
2 cloves garlic, finely chopped
1 tbsp capers, rinsed
4 ripe tomato, chopped into 1 cm pieces
1 pinch saffron
1 handful olives, green & black, pitted
2 sprigs thyme
4 tbsp parsley, chopped
1 pinch salt
1 pinch pepper

Rinse the chicken legs under water and place into a stockpot. Cover with wine and water, bring to the boil, then reduce heat to simmer. Melt oil in a large saucepan. Add potatoes, leek, garlic and capers. Cook for 5-6 minutes on a medium heat then add to chicken in stockpot. Add tomatoes and saffron and bring to the boil. Cook for 10-15 minutes, until potatoes are soft.

Remove chicken legs from the stockpot. Scrape off skin and discard. Work the meat of the bones and return to stockpot. Add thyme, olives and parsley, and season with salt and pepper.
Drizzle olive oil onto the soup and serve.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 40 mins
Ready in: 50 mins

Suitable for:
Dinner, Entree, Lunch, Soup
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Nutritional Information - Per Serve
Kj 2725 kj
Calories 651 kcal
Fat 26 g
Saturated Fat 8 g
Total Carbohydrate 27 g
Total Protein 62 g
Fibre 6 g

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