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Chicken Soup with Garlic, Saffron, Basil and Tomatoes

Chicken Soup with Garlic, Saffron, Basil and Tomatoes Recipe

  • 1 small fennel bulb, trimmed and chopped, about 1½ cups
  • 1 leek, white part only, washed and chopped
  • 1 medium-size carrot, chopped
  • 1 small turnip, peeled and chopped
  • 6 medium-size mushrooms, sliced
  • 1 bouquet garni
  • 1 quart chicken or vegetable broth
  • 5 medium-size tomatoes, peeled, seeded and chopped or 2½ cups canned, seeded and drained
  • 1 4-pound chicken, quartered (see Notes)
  • 1 cup tightly packed fresh basil leaves
  • 1 tablespoon olive oil
  • ½ cup heavy cream
  • ½ cup fresh, cooked dried, or canned cannellini, Great Northern, or borlotti beans
  • 1 bunch of spinach, stems removed, 1 cup packed leaves, shredded (chiffonade)
  • Salt
  • Pepper
  • 2 cups Saffron and Garlic Mayonnaise
  • Slices of French bread, lightly toasted
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 469kcal (23%)
Total Fat 15g (23%)
Saturated Fat 6g (28%)
Cholesterol 142mg (47%)
Total Carbohydrate 36g
Dietary Fiber 5g
Sugars 6g
Protein 47g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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