Chicken Soup with Garlic, Saffron, Basil and Tomato

Name: Chicken Soup with Garlic, Saffron, Basil and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small fennel bulb, trimmed and chopped, about 1 1/2 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 2 1/2 cups canned, seeded and drained; 1 4-pound chicken, quartered (see Notes); 1 cup tightly packed fresh basil leaves; 1 tablespoon olive oil; 1/2 cup heavy cream; 1/2 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

Warm up with this hearty Chicken Soup with Garlic, Saffron, Basil and Tomatoes recipe. Made with fennel bulb, only, carrot and mushrooms. Easy step-by-s…

This Chicken Soup with Garlic, Saffron, Basil and Tomatoes relies on simple, everyday ingredients such as medium-size carrot, chopped, bouquet garni, olive oil and heavy cream. It comes together quickly and makes 4 servings, at about 1157 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

1 small fennel bulb, trimmed and chopped, about 1 1/2 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 2 1/2 cups canned, seeded and drained
1 4-pound chicken, quartered (see Notes)
1 cup tightly packed fresh basil leaves
1 tablespoon olive oil
1/2 cup heavy cream
1/2 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

1
COMBINE the fennel, leek, carrot, turnip, mushrooms, and bouquet garni with the broth in a 4-quart pot.
2
Simmer gently over medium heat until the vegetables barely begin to soften, after about 10 minutes.
3
ADD the tomatoes and chicken to the simmering soup.
4
Make sure the chicken is completely submerged and simmer for about 20 minutes more.
5
Take the chicken out of the soup with a slotted spoon and let it cool.
6
Peel off the skin.
7
If youre serving this soup as a main course, you may want to leave the chicken pieces whole; otherwise, pull the chicken away from the bone and cut it into chunks.
8
SPRINKLE the basil leaves with olive oil to keep them from turning dark and chop them finely with a chefs knife or in a blender.
9
If you use a blender, you may have to add a little more olive oil to get the leaves moving.
10
Combine the chopped basil with the heavy cream.
11
PUT the chicken back in the soup along with the beans and spinach and simmer the soup for about 2 minutes.
12
Season with salt and pepper.
13
PUT half the garlic and saffron mayonnaise in a mixing bowl and whisk in the hot soup.
14
Place a slice of French bread toast in the bottom of each wide soup bowl and ladle the soup over it.
15
If youve left the chicken pieces whole, prop the chicken up on the toasts and ladle the soup over that.
16
Drizzle the top of each bowl with a tablespoon of garlic mayonnaise and a tablespoon of the basil cream.
17
Pass the remaining mayonnaise and basil cream at the table.
18
SUGGESTIONS AND VARIATIONS Almost any vegetable soup can be turned into a chicken soup by poaching pieces of chicken in the simmering soup about 15 minutes before serving.
19
If you dont want to deal with the last-minute skinning and boning of the chicken, bone the chicken in advanceif you have time, make the broth with the bonesand then just add the boneless chicken meat to the soup about 5 minutes before serving.

1157

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 small fennel bulb, trimmed and chopped, about 1 1/2 cups, 1 leek, white part only, washed and chopped, 1 medium-size carrot, chopped, 1 small turnip, peeled and chopped, and more.

Yes, Chicken Soup with Garlic, Saffron, Basil and Tomatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1157 kcal
Category
Soups & Stews

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