Tiffany's Kick-Ass Chicken and Rice Soup with Brandy and Saffron

Ah, the snow is back!  Another night for a warm bowl of soup, right?  This one is a keeper!  It's not only warm, but definitely hardy, I hope your able to enjoy this.  It's a mix of chicken, rice, vegetables and a little kick of brandy and saffron, for good measure!  Enjoy

2 tablespoons extra virgin olive oil

2 boneless chicken breasts, cut into bite size pieces

1 large sweet onion, cut into 1/2 inch pieces

3 small cloves garlic, sliced

6 carrots, peeled and cut into 1/2 inch pieces

4 celery stalks, sliced into 1/4 inch pieces

1/2 carton portabella mushrooms, sliced

1/4 cup edamame, shelled (frozen works fine)

3/4 cup corn (frozen works fine)

1 tablespoon Italian parsley, cut fine (also a few full leaves for serving)

1 cup Basmati rice

6 cups good quality chicken broth

1/2 cup brandy

1 teaspoon saffron, plus a dusting for serving

Salt and Pepper to taste

Method

1) In a pan large enough to hold all the ingredients, add olive oil.  Place the heat to medium high and add onions, carrots, celery and garlic.  Saute for 5 minutes and add the chicken, continue to saute until chicken is cooked. 

2) Next, stir in the mushrooms, edamame, and corn.  Continue to saute for 3 to 6 minutes.  Add the brandy and broth and bring to a boil.  Once at a boil add the rice and cook until rice is finished about 15 minutes. 

3) Lastly, add parsley, saffron and salt and pepper.  You can add an extra splash of brandy and saffron for serving.