In a slow cooker or medium heavy-bottomed pot, add onion, carrot, zucchini, celery, thyme, chicken stock and saffron. Bring to a boil, then reduce heat and simmer for 40 minutes.
Increase heat and add chicken, cabbage and peas; cook for five minutes or until chicken is cooked through. Add parsley; season with salt and pepper.
Recipe Notes
Per serving: 186 calories, 27 g protein, 2 g fat (0 g saturated fat), 15 g carbohydrates, 4 g fibre, 49 mg cholesterol, 196 mg sodium