Venetian Chicken-Rice Soup

• 2 tablespoons olive oil
• 6 ounces pancetta, diced
• 1 large onion, chopped
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 4 large garlic cloves, minced
• 2 bay leaves
• 1/4 teaspoon saffron thread, crushed
• 1 1/2 lbs boneless skinless chicken thighs
• 6 (14 ounce) cans reduced-sodium chicken broth
• 3/4 cup long-grain rice
• 1/2 teaspoon fresh ground pepper
• 3 tablespoons minced fresh Italian parsley
• 1 tablespoon grated lemon peel

1. Heat oil in Dutch oven over medium heat until hot. Add pancetta; cook 5 minutes or until lightly browned. Add onion, carrots and celery; cook 8 minutes or until onion begins to brown. Add garlic, bay leaves and saffron; cook 30 seconds.
2. Add chicken and broth; increase heat to medium-high. Bring almost to a boil; reduce heat to medium-low. Partially cover and cook 12 to 15 minutes or until chicken is no longer pink in center and juices run clear. Remove chicken; cool slightly. Shred chicken meat.
3. Meanwhile, add rice and pepper to Dutch oven. Partially cover and cook 20 minutes or until rice is tender, stirring occasionally. Return chicken to pot; cook 5 minutes or until chicken is heated through. Remove and discard bay leaves.
4. 4. In small bowl, stir together parsley and lemon peel. Ladle soup into bowls; sprinkle with parsley.
5. mixture.

olive oil, pancetta, onion, carrots, celery, garlic, bay leaves, saffron thread, chicken thighs, chicken broth, longgrain rice, fresh ground pepper, fresh italian parsley

Taken from www.food.com/recipe/venetian-chicken-rice-soup-353635 (may not work)