Source: dLife

A very colorful and tasty Spanish soup!

Servings

2 cup fat free reduced sodium chicken broth
0.25 cup white wine , dry (or sherry)
2 medium garlic cloves , minced
1.5 tsp paprika
0.12 tsp saffron , crumbled (or 1/4 tsp tumeric)
0.5 tsp salt
0.25 tsp black pepper
0.5 cup wild rice
0.75 lb boneless skinless chicken breasts , cut into 1-inch cubes
1 chopped green bell peppers , cut into 1-inch squares
1 medium red bell peppers , cut into 1-inch squares
1 cup Peas, green, sweet, frozen

1 Combine broth, 3 cups water, sherry, garlic, paprika, saffron, salt and black pepper in flame proof casserole dish and bring to a boil.
2 Add rice and simmer 5 more minutes.
3 Add chicken and bell peppers to liquid, cover and simmer until chicken is cooked through and rice is tender (approximately 15 minutes).
4 Stir in peas and simmer until heated (approximately 1 minute).

Powdered saffron can be used in place of saffron threads.