Ingredients (Serves 4–6)

• 2 tablespoons butter (or olive oil)
• 1 medium onion (finely chopped)
• 2 medium carrots (diced)
• 2 celery stalks (diced)
• 2 garlic cloves (minced, optional)
• 2 tablespoons all-purpose flour
• 6 cups chicken stock
• 2 cups cooked chicken (shredded, breast or thighs)
• 1 cup heavy cream (or half-and-half for lighter)
• 30 saffron threads (soaked in 2 tablespoons hot water or overnight ice-cube infusion)
• 1 teaspoon dried thyme (or 1 sprig fresh)
• Salt & black pepper, to taste
  
• Fresh parsley, for garnish
  
  

Step 1: Prepare the Saffron

• Soak saffron in 2 tablespoons hot water (or place on an ice cube overnight).
• Let steep until deep golden-red.
  
  

Step 2: Sauté the Vegetables

• In a large pot, melt butter.
• Add onion, carrots, and celery; cook until softened (about 6–8 minutes).
• Add garlic (if using) and sauté for 1 minute.
  
  

Step 3: Build the Base

• Sprinkle flour over the vegetables and stir for 1–2 minutes to make a light roux.
• Slowly whisk in chicken stock until smooth.
• Bring to a gentle simmer.
  
  

Step 4: Add Chicken & Cream

• Stir in shredded chicken, thyme, salt, and pepper.
• Add the saffron infusion.
• Pour in heavy cream, stirring gently.
• Simmer for 15–20 minutes until slightly thickened and creamy.
  
  

Step 5: Serve

• Ladle into bowls, garnish with fresh parsley, and enjoy warm.
• Serve with crusty bread or flatbread.

✨ This soup is rich yet delicate, with saffron giving it a golden glow and a floral note that elevates it beyond a typical chicken soup.