CHILLED ZUCCHINI SOUP WITH CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the leeks, season with salt and cook, stirring, until very soft, 4 to 5 minutes. Add the zucchini, bay leaves and a pinch of salt; cook, stirring, until coated, about 2 minutes. Add 4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat and simmer until the zucchini is very tender, about 10 minutes. Discard the bay leaves.
- Working in batches if necessary, transfer the zucchini mixture to a blender and puree with the buttermilk, 1 cup dill and 1/2 cup parsley. Pour into a large metal bowl set in a larger bowl of ice water. Let sit, stirring occasionally, until cooled, about 10 minutes. Season with salt if necessary.
- Meanwhile, toss the bread cubes with 1 tablespoon olive oil and a pinch of salt; spread on a baking sheet. Bake until toasted, 10 to 12 minutes.
- Combine the chicken, remaining 2 tablespoons olive oil, the lemon zest and juice, mustard and 1 tablespoon each chopped dill and parsley in a bowl. Season with salt and pepper and toss.
- Divide the soup among bowls and top with the chicken and croutons. Sprinkle with the chopped dill and parsley.
Nutrition Facts : Calories 400, Fat 30 grams, SaturatedFat 5 grams, Cholesterol 30 milligrams, Sodium 923 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 15 grams, Sugar 8 grams
CHICKEN ZOODLE SOUP
With the winter months approaching fast my niece and I co-conspired to come up with this warm and comforting soup using 'zoodles' that's easy on the waistline.
Provided by bd.weld
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until just tender, about 5 minutes.
- Pour chicken broth into the pot; add carrots, chicken, basil, oregano, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer mixture until the vegetables are tender, about 20 minutes.
- Divide zucchini 'noodles' between six soup bowls; ladle broth mixture over the 'noodles.'
Nutrition Facts : Calories 207.6 calories, Carbohydrate 8.9 g, Cholesterol 48.2 mg, Fat 9.5 g, Fiber 2.1 g, Protein 21.6 g, SaturatedFat 2.4 g, Sodium 257.5 mg, Sugar 4.6 g
CHICKEN ZUCCHINI CASSEROLE
A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use pre-cooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. -Bev Dutro, Dayton, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.
Nutrition Facts : Calories 481 calories, Fat 31g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 1174mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.
GINGERY CHICKEN SOUP WITH ZUCCHINI "NOODLES"
This immunity-boosting chicken noodle soup is just as comforting as your grandma's, but it's also gluten-free and paleo-friendly, thanks to a big helping of spiralized zucchini "noodles" instead of traditional wheat-based pasta. The homemade chicken broth is flavored with ginger in two ways: sliced ginger simmers slowly to lend warming background notes, while freshly grated ginger added at the end of cooking brings zippy flavor and extra health benefits.
Provided by Rhoda Boone
Categories Soup/Stew Dinner Chicken Carrot Cilantro Garlic Ginger Zucchini
Yield Serves 6
Number Of Ingredients 14
Steps:
- Scrub 2 carrots and cut into 2" pieces. Finely grate ginger to yield 1 tsp., then thinly slice remaining ginger. Place chopped carrots, ginger slices, chicken, onion, celery, garlic, peppercorns, and cilantro stems, if using, in stockpot. Fill with cold (preferably filtered) water to cover (about 4 quarts). Cover and heat over high until mixture comes to a low boil. Immediately reduce heat to medium-low and bring to a simmer. Cook, uncovered, skimming foam and fat from the surface occasionally and reducing heat if needed so mixture does not come to a boil, until chicken is just cooked through, about 30 minutes.
- Using tongs, carefully transfer chicken to a rimmed baking sheet. Let cool slightly, about 15 minutes. Remove meat from bones, discard skin, and return bones to pot. Continue to simmer until liquid is flavorful andreduced, about 2 hours. Shred chicken into bite-sized pieces and reserve.
- Peel remaining 2 carrots and cut into 1/4"-thick slices on the bias. Spiralize zucchini into noodles (alternatively, use mandoline with julienne blade). Divide zucchini noodles among bowls.
- Carefully strain broth into a large bowl or another pot (you should have about 8 cups). Return broth to stockpot and bring to a simmer. Add shredded chicken, sliced carrots, 1 tsp. grated ginger, 2 tsp. salt, and 3/4 tsp. pepper and cook until carrots are tender, 5-7 minutes. Remove from heat, taste, and adjust seasoning.
- Ladle soup over zucchini noodles and top with cilantro, if using. Serve with lime wedges alongside, if using.
- Do Ahead
- Soup (without zucchini) can be made 3 days ahead. Cover and chill, or freeze up to 6 months. When ready to serve, rewarm soup, spiralize zucchini, and divide zucchini among bowls. Ladle soup over zucchini.
CHICKEN ZUCCHINI BAKE
When zucchini is abundant, this seems to be one of my family's favorite ways to use it -- simple and extremely tasty! If you want it for breakfast -- eliminate the chicken!
Provided by Paul & Debbie Dietzenbach
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Open the cans of crescent rolls, unroll the dough, and place the dough into the bottom of an 11x15-inch baking pan. Do not separate the rolls. Press the edges of the dough up the sides of the pan to make a shallow crust. Spread the honey mustard over the dough.
- Place the zucchini and a few tablespoons of water into a saucepan over medium heat, cover, and bring to a boil. Reduce heat to medium-low, and cook the zucchini until tender, about 15 minutes. Drain and set the zucchini aside. Place the onion in a large skillet with butter over medium heat, and cook and stir until the onion is translucent, 5 to 8 minutes. Stir the cooked zucchini and chicken into the onion, and mix well. Let the mixture heat for about 5 minutes, stirring occasionally. Spread the zucchini mixture in an even layer over the crust.
- In a bowl, beat the eggs with salt, black pepper, basil, oregano, and garlic powder; pour the egg mixture over the zucchini. Sprinkle the cheese over the top.
- Bake in the preheated oven until the egg mixture is set and the cheese is browned and bubbling, about 20 minutes.
Nutrition Facts : Calories 456.7 calories, Carbohydrate 29.3 g, Cholesterol 129.5 mg, Fat 25.4 g, Fiber 1.1 g, Protein 24.3 g, SaturatedFat 10.4 g, Sodium 942.4 mg, Sugar 6.4 g
EASY ZUCCHINI SOUP
This creamy (but cream-free!) soup is a great addition to any meal. It's quick and easy, you will have your guests thinking that you have been cooking all day!
Provided by Julia L
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 25m
Yield 5
Number Of Ingredients 5
Steps:
- Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 6.8 g, Cholesterol 50.9 mg, Fat 19 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 11.7 g, Sodium 1021.5 mg, Sugar 3.6 g
CHICKEN AND ZUCCHINI SOUP
I looked in the fridge tonight and all I could find was a small bit of roast chicken and some veggies. I decided to give this method of making chicken stock a go - shared with me by the Home Ec. teacher I work with. It makes a wonderful stock and this was the resulting soup.
Provided by RonaNZ
Categories Whole Chicken
Time 28m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Take the chicken breast off the roast chicken and put the chicken bones, wings and any other bits in a large microwave dish with the water and thyme. Cover and cook on high for 10 minutes.
- While that is cooking, start on the prep of the veg.
- Finely chop the onion and fry in the oil. Add a little salt to help season the veg as they are cooking.
- Cut the celery into strips lengthways and then chop into small cubes. Add to the onion.
- Peel and cube the carrot to about the same size as the celery. Add to the pot.
- Add crushed garlic.
- By this time the stock should be finished - unless you are particularly fast at veg prep!
- Strain the stock over the vegetables.
- Add the pasta shells or whatever pasta you happen to have.
- Slice the chicken breast and pick off any good bits of chicken from the drained bones. Add to the pot.
- Simmer for as long as it takes to cook the pasta - 13 minutes for my pasta shells.
- Season to taste with salt and pepper.
- Add more water if necessary. I needed to add a little more water after about 10 minutes.
- Add the zucchini/courgette in the last 5 minutes of cooking. Slice the zucchini lengthways. Cut into triangular pieces. I find cutting the zucchini this way helps keep them in one piece in a soup where they may get overcooked when the soup is reheated.
- Enjoy!
Nutrition Facts : Calories 428.7, Fat 13.1, SaturatedFat 2.2, Cholesterol 27.4, Sodium 82.2, Carbohydrate 57.7, Fiber 5.1, Sugar 8.3, Protein 20.3
EASY CHILLED ZUCCHINI SOUP
Meeps Yox's recipe for chilled zucchini soup; serve cold or at room temperature.
Provided by CaroleJordan
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a pot over medium-high heat. Cook onion in oil for 4 to 5 minutes. Add garlic and curry powder. Add zucchini, water, broth, and potato. Season with salt. Reduce heat and let simmer until tender, about 25 minutes.
- Puree mixture using an immersion blender until smooth. Let cool to room temperature or chill until cold, about 30 minutes. Serve with almonds.
Nutrition Facts : Calories 171 calories, Carbohydrate 20.7 g, Cholesterol 3 mg, Fat 8.2 g, Fiber 4.7 g, Protein 5.9 g, SaturatedFat 0.9 g, Sodium 2047.5 mg, Sugar 5.3 g
CURRIED CHICKEN AND ZUCCHINI SOUP
I grabbed this form a healthy eating cookbook put out by "The Australian Women's Weekly" It sounds interesting so putting here for safe keeping.
Provided by Sarah_Jayne
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt margarine in large saucepan.
- Cook onion and garlic, stirring until onion softens.
- Add curry powder; cook, stirring until mixture is fragrant.
- Add riced and chicken; cook, stirring for 2 minutes.
- Add the water and stock. Bring to a boil and then reduce heat and simmer covered for 10 minutes.
- Add zucchini; cook stirring, about 5 minutes or until chicken is cooked through.
Nutrition Facts : Calories 336.5, Fat 7.9, SaturatedFat 1.8, Cholesterol 56.5, Sodium 456.5, Carbohydrate 36.2, Fiber 3.5, Sugar 8.6, Protein 30.3
CHICKEN ZUCCHINI
What do you do when you have an abundance of zucchini? Another great rotisserie chicken and zucchini recipe.
Provided by By The Lake
Categories Savory Pies
Time 50m
Yield 1 10 inch quiche
Number Of Ingredients 11
Steps:
- Cook sliced zucchini for 5 minutes in boiling salted water. Combine soup, carrots, sour cream, onions, water chestnuts, and mushrooms. Lightly fold zucchini into mixture. Add chicken and cheddar cheese. Mix melted butter with stuffing mix. Spread all but 1 cup stuffing mix in a 9 x 13 inch pan. Put mixture over stuffing. Cover with remaining stuffing and bake at 350 Fahrenheit for 45 minutes.
SPICY MEXICAN CHICKEN SOUP WITH ZUCCHINI
Fabulous Mexican chicken soup that cooks up in no time! From Hannaford Supermarkets' bi-monthly magazine, Fresh (January-February 2012).
Provided by lecole54
Categories Mexican
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, heat oil over medium-high heat. Add onions and salt and cook, stirring frequently, until softened, about 5 minutes. Add garlic, cumin, coriander, oregano, chipotle, and adobo sauce and cook, stirring until fragrant, about 1 minute. Add broth and tomatoes, adjust heat to high, and bring to a strong simmer.
- Add chicken, reduce heat to medium-low, cover, and simmer until meat is opaque and cooked through, about 15 minutes. Transfer chicken to a plate; when cool enough to handle, either chop or pull apart into thin shreds (you should have about 2 cups).
- Add zucchini and chicken to soup and simmer over medium heat until zucchini is just tender, about 5 minutes. Taste the soup and adjust seasoning with additional salt and pepper as needed.
- To serve, ladle into bowls and serve with garnishes of your choice in small bowls on the side.
Nutrition Facts : Calories 332, Fat 15.5, SaturatedFat 4, Cholesterol 72.6, Sodium 1350.3, Carbohydrate 13.9, Fiber 3.1, Sugar 7.5, Protein 33.6
CAMPBELLS CHICKEN ZUCCHINI
I got this off the back of a Campbells soup can of course...Looks yummy! Placing on this site for safe keeping:)
Provided by Ang11002
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix soup, milk, onion, cheese& sour cream in large bowl.
- Add chicken, zucchini& spaghetti.
- Toss to coat.
- Spoon into 1 1/2 qt.
- casserole dish.
- Bake at 375 F for 30 min.
- or until hot.
- Serve w/ additional cheese if desired.
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- After the onions appear cooked, pour chicken broth to the pan. Stir well over medium flame. After a minute add carrot slices to it along with chicken breasts, oregano, salt, basil leaves and black pepper powder. Stir well and bring it to boil for another 15 minutes or till the vegetables appear tender over the low flame.
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