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November 1, 2019

Saffron Soup for Depression

Post by Debra Murray

saffron

We have all heard the term,  “Chicken Soup for the Soul”,  there may be a link between adding Saffron threads and mental health.

Saffron is derived from the flower of Crocus Sativus.  The vivid crimson stigmas are collected and dried and used as a seasoning and colorant in dishes such as Paella.  Saffron has long been known as the world’s costliest spice by weight,  ranging from $500 – $4500.00 per pound.  most people purchase a pinch of Saffron in the spice section of the grocery stores.

Saffron Threads
Saffron is the world's most expensive spice.

Recently I have seen lots of articles online boosting of the mental health benefit of supplementing with Saffron.  Here is just one of thousands of articles. 

I adore Saffron!  I add it in many dishes especially ones with a tomato base,  the subtle flavor and color enhance things like Bouillabaisse, Paella.  After reading the articles on Saffron I started adding strands to my homemade Chicken Broth.  It was a perfect marriage,  the subtle flavor and the bright yellow color improved what I thought was perfection.

I make my chicken stock using a pressure cooker,  I use chicken wings, backs, necks these parts have the most collagen.  I then pressure cook them for at least 90 minutes.  The broth sets up like gelatin from all the collagen.  I personally have been experiencing better gut health after reading about bone broth. Here are 18 other benefits of bone broth.

Here is my recipe - I cannot guarantee you will be healed like these two articles suggest,  I know I feel better.  I will guarantee you this is a delicious broth to start your chicken soup!

Rich Chicken Bone Broth

Soup Broth

Servings:

5 cups

Ingredients:

3 pounds’ wings, back or necks

1 medium onion, quartered

1 large carrot

1 celery stalk

6 strands saffron

1 sprig thyme

1 sprig rosemary

1 tablespoon extra-virgin olive oil

3 teaspoon kosher salt divided

1 teaspoon freshly ground pepper

5 cups water

5 whole peppercorns

Directions:

Preheat oven to 400 degrees.

Place chicken, vegetables, and herbs on roasting pan; drizzle with olive oil and sprinkle with 2 teaspoons salt and 1 teaspoon pepper.

Place pan in oven, and roast for 40 minutes.

When roasting is complete, drain the fat place the chicken parts only in the pressure cooker insert.

Add water, remaining salt, saffron and peppercorns to pressure cooker; secure lid.

When pressure is achieved, set timer for 90 minutes.

When cooking is complete and pressure is fully released, use caution opening lid.

Add in the vegetables and herbs and bring to pressure again for 5 minutes.

When cooking is complete and pressure is fully released, use caution opening lid.

Strain the broth using a colander.

It’s important to use either a defatting cup to remove the fat or you can refrigerate stock for 5 hours, remove hardened fat before using.