Name: Alicia’s Saffron Chicken Soup
Yield: Serves 8
Ingredients: 2 Tbsp olive oil; 1 Tbsp hot (picante) smoked paprika or 1 Tbsp mild smoked paprika mixed with ½ tsp cayenne; 2 celery stalks, finely chopped; 1 Tbsp chopped fresh oregano leaves; 8 cups [2 L] low-sodium chicken broth or stock; ½ cup [20 g] chopped fresh parsley; 4 oz [115 g] serrano ham or prosciutto, cut into ½ in [12 mm] cubes; 4 oz [115 g] Spanish-style cured chorizo, cut into ½ in [12 mm] rounds; 8 small red potatoes, scrubbed and halved; 1 lb [455 g] dried chickpeas; ½ medium green cabbage (about 1 lb [455 g]), cored and cut into 8 wedges; ½ tsp saffron threads; fine sea salt and fresh black pepper; 3 large garlic cloves, minced; 6 chicken drumsticks; 2 bay leaves; 1 large onion, thinly sliced; 2 medium carrots, scrubbed and cut into ½ in [12 mm] chunks

Preparation info

Serves
8

Difficulty
Medium

Appears in

Flavors of the Sun

By Christine Sahadi Whelan

Published 2021

About

Talk about comfort food! This is the best kind of peasant dish: a warming, sustaining meal in a bowl that is packed with interesting flavors and textures, from chewy chorizo to silky cabbage. While not overtly spicy, the broth, thickened only with lightly crushed potatoes, delivers a slow burn thanks to a double dose of saffron and picante smoked paprika. It is so easy to make yet so richly flavored, you’ll want to serve it for a winter dinner gathering. You can make it a day ahead, but be