Saffron Vegetable Soup

Ingredients

• 75 g Orzo pasta (or other soup noodles)
• Salt
• 150 g chicken breast fillet
• 425 ml Mediterranean vegetable stock (or vegetable stock)
• 160 g small carrots (2 small carrots)
• 150 g small zucchini (1 small zucchini)
• 1 bulb fennel
• 0.1 g saffron strands (1 packet)
• Pepper

Instructions

1. 1.

   Cook the pasta in plenty of boiling salted water according to package instructions until al dente. Drain, rinse briefly under cold water, and set aside.

2. 2.

   While the pasta cooks, rinse the chicken breast fillet, pat dry, and cut into 1 cm cubes.

3. 3.

   Add the chicken cubes to the stock in a pot. Bring to a boil over medium heat and simmer for 5 minutes.

4. 4.

   Remove the chicken cubes with a slotted spoon. Strain the broth through a fine sieve into another pot.

5. 5.

   Wash, peel, and slice carrots and zucchini into thin strips.

6. 6.

   Wash and trim fennel; keep the fronds. Halve the bulb and cut into thin strips as well.

7. 7.

   Return the strained broth to a boil. Add carrots, zucchini, fennel, and saffron strands. Cook for 2 minutes over medium heat.

8. 8.

   Add the chicken back in and simmer for another 3 minutes. Season with salt and pepper.

9. 9.

   Warm the pasta briefly in the boiling broth. Ladle the soup into shallow bowls. Sprinkle chopped fennel fronds on top and serve immediately.