Chicken Soup with Saffron Firni (cornstarch)
Ingredients (Serves 4–6)
- 2 tablespoons butter or olive oil
- 1 medium onion (chopped)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 2 garlic cloves (minced, optional)
- 6 cups chicken stock
- 2 cups cooked chicken (shredded or cubed)
- ½ cup frozen peas or corn (optional)
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- ½ cup heavy cream or milk (optional, for creaminess)
- 1 teaspoon dried thyme (or 1 sprig fresh)
- Salt & black pepper, to taste
- Fresh parsley, for garnish
Step 1: Sauté the Vegetables
- In a large pot, heat butter or oil.
- Add onion, carrots, and celery; cook for 5–7 minutes until softened.
- Add garlic (if using) and cook 1 more minute.
Step 2: Add Stock & Chicken
- Pour in chicken stock.
- Add shredded chicken, thyme, salt, and pepper.
- Bring to a gentle simmer for 15 minutes.
Step 3: Thicken with Cornstarch
- In a small bowl, whisk cornstarch with cold water until smooth (slurry).
- Slowly stir slurry into the simmering soup.
- Cook for another 5 minutes, until soup thickens slightly.
Step 4: Add Final Touches
- Stir in cream or milk if you want a richer soup.
- Add peas or corn, cooking for 2–3 minutes.
Step 5: Serve
- Ladle into bowls, garnish with fresh parsley, and serve warm with bread or crackers.