How To Cook Chicken Soup With Spinach, Saffron, Chickpeas And Mushrooms - Recipe

Mark Velov Author: Mark Velov Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Chicken Soup With Spinach, Saffron, Chickpeas And Mushrooms - Recipe

Learn how to cook "Chicken soup with spinach, saffron, chickpeas and mushrooms". Delicious recipe.

Required products :

  • 1 whole chicken (washed and dried)
  • 7 teaspoons water
  • 1 teaspoon saffron threads
  • 1 bay leaf
  • 2 tablespoons salt
  • 3 tablespoons olive oil
  • 2 teaspoons grated ginger
  • 2 teaspoons saturated garlic
  • 1 onion, cut into small cubes
  • peel of 2 lemons
  • 4 tea cups shiitake mushrooms, cut into straws
  • 2 bunches of spinach, wash and chop
  • 3 teaspoons canned or boiled chickpeas (season with 1 lemon juice and 1 tablespoon vegetable oil)


Method of preparation :

Put the chicken in a deep saucepan, fill with water and put on high heat. When it boils, reduce the temperature of the hob to a minimum and remove the foam that has formed. Then add the saffron threads, bay leaf and salt, close the pan with a lid and let the chicken cook for 45 minutes. Once removed from the broth, allow to cool to room temperature.

When this happens, debone and shred the meat into fibers, and strain the broth.

Dry the pot with paper and pour olive oil into it. Then add the ginger, garlic, onion, lemon peel and mushrooms. Cook for about 15 minutes, stirring until the onion is soft. Then add the spinach and leave the mixture on the stove until the green leaves wither and the water evaporates.

When this happens, pour the chickpeas into the pan, pour the broth, lemon juice and let the soup boil. Then add the chicken and turn off the heat.

Have a good time!

 

More on the topic:
  • Chicken soup with broccoli, leeks and potatoes
  • Thick soup of chicken mills with lentils, potatoes and garlic
  • Milk chicken soup with wild rice
  • Chicken soup with beans and potatoes

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