So being Persian I grew up having some amazing home cooked middle eastern meals. I would have to fight my brother and sister over the tahdig (the toasted crunchy bites at the bottom of the rice that would be caramelized together by the butter and saffron) because in our household it was a prize possession. Anything with saffron usually gets my seal of approval, which is why the other day when it was -15 in Toronto and I was craving soup I decided to make a KETO friendly chicken veg soup recipe with a Persian twist. The results - heavenly! This soup is so jammed packed with flavor and immune boosting nutrients you feel like you're getting a hug from the inside out. ENJOY!
INGREDIENTS:
1/2 Cup of Salted Butter
A Pinch of Saffron (ground)
2 S/M Sweet Onions (chopped finely)
5 Carrots (peeled and chopped)
3 Celery Stocks (chopped)
2L of Chicken Stock
1 Rotisserie Chicken (remove skin and shred chicken meat)
2-3 Cups of Fresh Spinach
Fresh Pepper to taste
DIRECTIONS:
Melt butter in a large soup pot on medium heat. Add in the freshly ground saffron and l let it turn the butter a golden color.
When the butter is hot, throw in your finely chopped onion and coat that in the saffron and butter. Let this cook down until the onions become translucent and soft - about 5 minutes.
When ready add in your chopped carrots and celery, tossing everything so it is all coated in saffron butter. Cover and let the excess water escape from the celery and carrots. Stir every 3-4 minutes so nothing burns and the butter is well distributed among all the vegetables.
Once the vegetables have soften you can add in you chicken stock, stir and let come to a low simmer.
Next add in your shredded chicken and fresh spinach. Make sure to stir and submerge the spinach into the soup. Cover and let the soup continue to simmer on low heat for about 3-4 minutes to get that spinach soft and then keep stiring until it is submerged into the soup completely.
Add pepper to taste (you shouldn't need salt but if you want more you can add it now).
That's it! Enjoy!
If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!
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