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Name: Chicken And Vegetables in Saffron Broth
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 c Chicken or vegetable broth; Cayenne pepper; to taste; Cut into 1/4" rounds; 2 sm Garlic minced; Salt to taste; 4 Carrots - (abt 12 oz);; 4 sl Italian bread 3/4" thk;; 1 tb Warm water; 1/4 c Roasted red pepper or; 2 c Water; 1/2 c Mayonnaise; 2 White turnips - (12 oz);; Cut into 1/4" by 3"; 1/2 ts Saffron threads; dissolved; 1 lb Boneless; skinless chicken

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INGREDIENTS

2 c Chicken or vegetable broth
Cayenne pepper; to taste
Cut into 1/4" rounds
2 sm Garlic ; minced
Salt ; to taste
4 Carrots - (abt 12 oz);
4 sl Italian bread 3/4" thk;
1 tb Warm water
1/4 c Roasted red pepper or
2 c Water
1/2 c Mayonnaise
2 White turnips - (12 oz);
Cut into 1/4" by 3"
1/2 ts Saffron threads; dissolved
1 lb Boneless; skinless chicken

Servings

INSTRUCTIONS

In a large saucepan, over medium-high heat, bring to a boil the broth, water, 1 of the minced garlic cloves, carrots, turnips and half of the saffron. Cover and simmer until the vegetables are tender but still crisp, about 5 minutes. Meanwhile cut the chicken breasts into 3/4-inch dice. Finely chop the roasted red peppers and combine them with remaining minced garlic clove, remaining saffron and mayonnaise. Season to taste with salt and 1/8th teaspoon cayenne. When the vegetables are tender, add the chicken, bring the broth back to a simmer, and cook, uncovered, for 2 minutes or until the chicken is just cooked through. Season to taste with salt and cayenne. Spread each toast with saffron mayonnaise and set each one in a soup bowl. Ladle the steaming broth, vegetables and chicken over the bread and serve immediately. This recipe yields 4 servings. Leftover Ideas: If you have half of the soup and the mayonnaise leftover the next day, then this is what you do. Bring the soup to a boil. Whisk one egg into remaining mayonnaise and ladle some hot soup into the mayonnaise to temper it. Whisk the egg mayonnaise back into the hot soup and stir, over low heat until broth has thickened. Do not boil the broth or the egg will curdle. Remove from heat, adjust seasoning and serve right away. Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6768 broadcast 12-15-1997) Recipe by: Michele Urvater

NOTES

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Chicken And Vegetables in Saffron Broth

2 c Chicken or vegetable broth
 Cayenne pepper; to taste
 Cut into 1/4" rounds
2 sm Garlic minced
 Salt to taste
4 Carrots - (abt 12 oz);
4 sl Italian bread 3/4" thk;
1 tb Warm water
1/4 c Roasted red pepper or
2 c Water
1/2 c Mayonnaise
2 White turnips - (12 oz);
 Cut into 1/4" by 3"
1/2 ts Saffron threads; dissolved
1 lb Boneless; skinless chicken

In a large saucepan, over medium-high heat, bring to a boil the broth,  water, 1 of the minced garlic cloves, carrots, turnips and half of the  saffron. Cover and simmer until the vegetables are tender but still  crisp, about 5 minutes. Meanwhile cut the chicken breasts into  3/4-inch dice. Finely chop the roasted red peppers and combine them  with remaining minced garlic clove, remaining saffron and mayonnaise.  Season to taste with salt and 1/8th teaspoon cayenne. When the  vegetables are tender, add the chicken, bring the broth back to a  simmer, and cook, uncovered, for 2 minutes or until the chicken is  just cooked through. Season to taste with salt and cayenne. Spread  each toast with saffron mayonnaise and set each one in a soup bowl.  Ladle the steaming broth, vegetables and chicken over the bread and  serve immediately. This recipe yields 4 servings.    Leftover Ideas: If you have half of the soup and the mayonnaise  leftover the next day, then this is what you do. Bring the soup to a  boil. Whisk one egg into remaining mayonnaise and ladle some hot soup  into the mayonnaise to temper it. Whisk the egg mayonnaise back into  the hot soup and stir, over low heat until broth has thickened. Do  not boil the broth or the egg will curdle. Remove from heat, adjust  seasoning and serve right away.    Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the  TV FOOD NETWORK - (Show # MF-6768 broadcast 12-15-1997)    Recipe by: Michele Urvater

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Nutrition

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Serving Size: 1 Serving (345g)
Recipe Makes: 4 servings

Calories: 373
Calories from Fat: 209 (56%)

Amt Per Serving		% DV

	Total Fat 23.2g	31 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 6.4g
	Polyunsanturated Fat 11.5g
Cholesterol 93.7mg		29 %
Sodium 683.4mg		24 %
Potassium 359.2mg		9 %
Total Carbohydrate 15.1g		4 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 14.6g
Protein 25.7g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 373

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