Saffron chicken broth with stellini


  • Serves 4 people

  • ½ tsp saffron threads
  • 1.5 litres chicken stock
  • 150 gm stellini, or other small dried soup pasta
  • ¼ cup small coriander leaves
  • ¼ cup chervil
01   Place saffron threads in a large saucepan and cook, stirring, over low heat for 2 minutes or until fragrant.
02   Add chicken stock and bring to a simmer over medium heat, then add pasta and cook for 12 minutes or until pasta is al dente. Season to taste with sea salt and freshly ground black pepper.
03   Ladle broth into bowls, scatter with herbs and serve immediately.
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