ITALIAN CHICKEN SOUP
This satisfying soup gets its Italian flair from fennel, thyme, basil and orzo pasta. If you don't start with a low-sodium or sodium-free stock, you might want to decrease the amount of salt called for in the recipe. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute fennel bulb and onion in oil until fennel is tender. Add the next 7 ingredients. Bring to a boil. Reduced heat; cover and simmer for 15 minutes. , Stir in chicken and orzo. Cover and cook for 20 minutes or until orzo is tender. Stir in fennel fronds.
Nutrition Facts : Calories 279 calories, Fat 5g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 829mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
HEARTY ITALIAN CHICKEN AND VEGETABLE SOUP
This chicken soup is packed with zesty rich flavors and lots of good for you vegetables. By enhancing prepared low-sodium broth with lots of herbs and lemon and fresh chicken you get a soup that tastes like you simmered it all day long.
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- 1. Heat the oil in a Dutch oven set over medium heat. Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind. Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes. Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove the meat from the bones in large strips, and set aside.
- 2. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes. Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing.
CHICKEN CACCIATORE SOUP
Provided by Food Network
Categories main-dish
Time 55m
Yield 10 (1/2 cup) servings
Number Of Ingredients 10
Steps:
- Cook rotini according to package directions, substituting 1 can vegetable broth for part of the water. Cook until done (about 10 minutes). Drain and set aside. Cut chicken breasts into a 1-inch dice. In a large pan, combine spaghetti sauce, 2 cans of vegetable broth, onions, garlic puree, chicken, Italian seasoning, red wine, tomatoes, and zucchini. Cook until vegetables are tender and chicken is cooked through (20 to 30 minutes). Add cooked rotini, and cook until heated through.
ITALIAN CHICKEN & VEGGIE SOUP - PAULA DEEN
This soup is absolutely delicious and hearty. If you have someone that is not a big soup or veggie eater (like me) they will like this. It is surprisingly good and filling. Very healthy for a Paula Deen recipe.
Provided by Halos keeper
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook chicken in olive oil over med/high
- add onion & carrots cook 5 minutes.
- stir in zucchini and tomatoe broth
- bring to boil, reduce to simmer uncovered 30 minutes.
- top your bowl with parmesan cheese.
- serve with buttered french bread.
Nutrition Facts : Calories 262.9, Fat 11.4, SaturatedFat 2, Cholesterol 75.5, Sodium 842.6, Carbohydrate 8, Fiber 2, Sugar 4.8, Protein 30.9
CHICKEN NOODLE SOUP
Provided by Food Network
Categories main-dish
Time 6h45m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Pour the chicken stock into a large saucepan and add in the chicken breasts. Place over medium-high heat and bring to a boil. Reduce to a simmer and cook, uncovered, for 5 minutes. Remove the pot from the heat, cover and let sit for 15 minutes, or until the chicken is cooked through. Remove the chicken from the stock and set aside to rest.
- Meanwhile, in another saucepan, heat the oil over medium heat and add in the onion, carrots, celery and fennel. Season with salt and pepper and cook until lightly golden, about 3 to 5 minutes. Stir in the garlic and turmeric and cook for 30 seconds before carefully pouring in the hot chicken stock. Turn the heat up to high, bring to a boil and cook until the vegetables are just tender, about 5 minutes. Add in the egg noodles and cook according to the package directions, or until tender.
- Just before serving, use two forks to shred the chicken into bite-sized pieces and add to the soup along with the greens, lemon juice and herbs and a final seasoning of salt and pepper.
- On a sturdy work surface using a sharp knife, break down the chicken by removing the wings and legs at their joints and splitting the legs into thighs and drumsticks. Carefully remove the breast meat from the carcass and wrap and set aside in the fridge or freezer for later use. Place the broken-down chicken bones, wings, thighs and drumsticks into a large stockpot.
- Roughly chop the celery and carrots into large chunks and add them to the pot. Leave the onion unpeeled, cut it in half, and place in the pot along with the garlic, parsley stalks, thyme, bay, peppercorns and salt. Pour 4 liters of water (about 1 gallon) on top, adding more if the veg and chicken are not fully covered.
- Place the pot over high heat, bring to a boil, then immediately reduce the heat to low to maintain a low simmer. Simmer the stock for at least 4 hours, occasionally skimming any frothy foam that floats to the surface.
- When the stock is flavourful and the chicken bones fall apart easily when pressed, scoop out as much of the chicken and veg as possible, then strain the stock through a fine mesh sieve. Allow the stock to cool to room temperature before transferring to resealable containers and storing in the fridge for up to one week or in the freezer for up to 6 months.
ITALIAN CHICKEN SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil and add salt. Cook the pasta in the boiling water according to the package directions; do not overcook. Drain and rinse in cold water to cool. Toss in 1 tablespoon of the olive oil and set aside.
- Put the chicken pieces in a large pot or Dutch oven and cover in the chicken broth. Bring to a boil, lower to a simmer and cook, covered, for 45 to 50 minutes.
- Remove the chicken pieces from the pot, shred the meat and set aside. Discard the bones and skin. Skim the fat from the stock, then strain the stock and set aside.
- In a new pot, add the remaining 1 tablespoon olive oil and saute the bell peppers, celery, jalapenos, onion and oregano over medium heat until the vegetables are tender and golden brown, about 10 minutes. Add the tomatoes with their liquid and the reserved chicken stock and shredded chicken. Bring to a boil, then reduce to a simmer. Add the cooked pasta and cream and stir to combine. Turn off the heat.
- Serve with lots of Parmesan on the top--the more the better--and crusty Italian bread is good too.
CHICKEN AND DUMPLING SOUP
Steps:
- For the soup stock: Combine the chicken, peppercorns, bay leaves, garlic, thyme, carrot chunks, celery chunks, quartered onion, parsnip chunks, 3 sprigs dill and 3 sprigs parsley in a large pot. Add cold water to cover by 2 inches (about 5 quarts). Bring to a boil, then reduce to a simmer. Simmer, uncovered, until the chicken is very tender, for at least 1 1/2 hours (or up to 2 hours if you have the time. The longer the better!) Add more water, as needed, skimming off scum (there won't be much) and, if desired, some fat.
- Carefully strain the stock, discarding everything except for the chicken. (You should have 3 1/2 to 4 1/2 quarts of stock.) Set the chicken aside to cool briefly while you put together the rest of the soup. Return the strained stock to the pot and bring it to a simmer. Add the sliced carrot, sliced celery, chopped onion, sliced parsnip, chopped dill, chopped parsley and the salt. Bring to a boil and reduce to a simmer. Simmer, covered, for 20 minutes.
- Meanwhile, prepare the dumplings: In a small saucepan, bring the butter and 3/4 cup water to a boil. Remove from the heat and stir in the flour. Let cool for a few minutes so it's not so hot that it will cook the eggs, then whisk in the salt, sugar, nutmeg and the eggs, one at a time, until incorporated into a slightly lumpy thick batter. (It'll take a little work to whisk in the eggs.)
- Drop heaping teaspoons of the dumpling mixture into the simmering soup, then cover and cook until the vegetables are tender and the dumplings are cooked through; begin checking for doneness at 15 minutes.
- Pull the chicken meat off the bones and chop into bite-sized pieces. Season it with salt, then add it to the soup along with the ground black pepper. Taste and add more salt as needed. This is important: The amount of salt in a chicken soup can mean the difference between unappetizing chicken tea and the elixir of bubble love that it should be. So don't skip this step, and don't rush it, either. Taste your soup, and if it doesn't make you smile reflexively, add more salt, about a 1/2 teaspoon of it, and give it a few good stirs so it can dissolve. Taste and repeat, as needed, until it tastes good.
- Serve, garnishing with fresh parsley.
CHICKEN AFRITADA (FILIPINO STEW)
This is a dish we make back in the Philippines. It's really delicious, and you can substitute pork for chicken or mix them both. Great over rice!
Provided by candysweetemo
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h28m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large wok over medium heat; add garlic. Cook and stir until fragrant, about 3 minutes. Add onion; cook and stir until translucent, about 5 minutes. Stir in tomatoes; cook, mashing with a fork, until flesh and skin separate, about 5 minutes.
- Place chicken in the wok; cook and stir until lightly browned, about 5 minutes. Pour in water. Cover and bring to a boil. Stir in tomato sauce; simmer until flavors combine, about 15 minutes.
- Mix potatoes into the wok; simmer until tender, about 10 minutes. Stir in bell pepper and carrot; simmer until softened, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 593.6 calories, Carbohydrate 25.1 g, Cholesterol 80.3 mg, Fat 44.7 g, Fiber 4 g, Protein 22.8 g, SaturatedFat 12.3 g, Sodium 324.2 mg, Sugar 4.5 g
ROTISSERIE CHICKEN NOODLE SOUP
A hearty chicken noodle soup perfect for a cold day or a sick little one.
Provided by Michelle Molina
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Coat the bottom of a Dutch oven with olive oil. Add carrots, celery, onion, oregano, Italian seasoning, seasoned salt, salt, and pepper. Saute over medium-high heat until vegetables have softened, 6 to 8 minutes. Add garlic and cook until onion is translucent and garlic scent has lessened slightly, about 4 to 5 minutes.
- Add chicken broth and bring to a boil. Add egg noodles; cook 5 to 6 minutes. Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes. Serve immediately.
Nutrition Facts : Calories 359.5 calories, Carbohydrate 36.9 g, Cholesterol 99.5 mg, Fat 10.3 g, Fiber 4 g, Protein 28.5 g, SaturatedFat 2.4 g, Sodium 1018.9 mg, Sugar 5.8 g
CHICKEN BARLEY SOUP
Make and share this Chicken Barley Soup recipe from Food.com.
Provided by Kizzikate
Categories Poultry
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large dutch oven, saute onion, celery, carrots, & garlic in olive oil for 5 minutes. Add broth, water, salt, thyme, & pepper.Bring to a boil.
- Reduce heat & simmer, partially covered, for 25 minutes.
- Add chicken & barley. Cook for 10 minutes.
CHICKEN ITALIAN
This delicious chicken recipe is my take on Chicken Cacciatore. It's not at all authentic, but made good use of the contents of my pantry.
Provided by GaKaye
Categories One Dish Meal
Time 10h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place all ingredients in slow cooker in order listed. Cook on low for 8-10 hours. Remove skin from chicken to serve. Serve with rice or pasta.
Nutrition Facts : Calories 400, Fat 14.9, SaturatedFat 4.2, Cholesterol 79, Sodium 1167.5, Carbohydrate 22.5, Fiber 4.5, Sugar 10.8, Protein 18.8
HOMEMADE ITALIAN CHICKEN SOUP
Nothing chases the winter chills away like a steaming bowl of this chicken soup. It's a comforting dish that brings back memories of Mom.-John Croce Jr., Yarmouth, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 2h50m
Yield 12-14 servings (3-1/2 quarts).
Number Of Ingredients 19
Steps:
- In a 5-qt. Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat; leaving cover ajar, simmer for 1-1/2 hours. Remove chicken; strain and reserve broth. discard vegetables and bay leaves. When the chicken is cool enough to handle, remove skin and bones; discard. Cut chicken into bite-size pieces; set aside. Return broth to kettle; add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper; bring to a boil. Reduce heat; leaving cover ajar, simmer for 45 minutes. Add beans, cheese and chicken; heat through.
Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 651mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein.
CHICKEN TORTILLA SOUP
Caroline Rose Hunt, creator of Rosewood Hotels and The Mansion on Turtle Creek in Dallas, enjoyed this soup at the venerable Argyle Club in San Antonio and suggested it's adaption for the menu of The Mansion on Turtle Creek.This hearty soup, which is suitable on warm spring days as well as cold winter night, has been on the menu since The Mansion on Turtle Creek opened. When Tortilla Soup is ordered, it is brought to the table in a tureen for individual service by the waiter, who garnishes each bowl according to the customer's wishes. I printed this off the web site for The Mansion on Turtle Creek several years ago and it's been a favorite ever since!
Provided by Leslie in Texas
Categories Mexican
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 26
Steps:
- For Stock.
- Chop carcass into pieces.
- In a large saucepan heat 1 tablespoon oil over medium heat.
- Add carcass and cook, stirring often, until well browned. ( I like to use the carcass of a roasted chicken, which I keep in my freezer for making stocks and soups)).
- Add remaining oil with onions,carrots and celery.
- Cook, stirring frequently, until vegetables are golden brown; pour off oil.
- Add thyme,parsley,bay leaf and peppercorns.
- Stir to blend and add water to cover.
- Bring to a boil, reduce heat, and simmer about 1 1/2 to 2 hours, skimming surface as necessary, until reduced to 4 cups.
- Line a bowl with an extra fine sieve(preferably a chinois) and pour in mixture, pushing solids with a wooden spoon to extract as much liquid as possible.( A sieve lined with cheesecloth works great!).
- Discard solids and skim off surface fat.
- Refrigerate, tightly sealed, for no more than 2 days, or freeze in small batches for easy use for up to 3 months.
- For Soup.
- Heat oil in a large saucepan over medium heat.
- Saute tortillas with garlic and epazote (or cilantro) over medium heat until tortillas are soft.
- Add onion and fresh tomato puree and bring to a boil.
- Add cumin,chili powder,bay leaves,canned tomato pure'e and chicken stock.
- Bring to a boil again, then reduce heat to simmer.
- Add salt and cayenne pepper to taste and cook,stirring frequently, for 30 minutes.
- Skim fat from surface, if necessary.
- Strain and pour into warm soup bowls.
- Garnish each bowl with an equal portion of chicken breast,avocado shredded cheese, and crisp tortilla strips.
- Serve immediately.
- Soup may be prepared 1 day ahead and gently reheated before serving.
Nutrition Facts : Calories 267.9, Fat 13.7, SaturatedFat 4.4, Cholesterol 25.1, Sodium 157.5, Carbohydrate 29.6, Fiber 8.8, Sugar 4.3, Protein 11.6
CHICKEN SOTANGHON SOUP
Chicken Sotanghon Soup is a Filipino-style soup made with bite-sized chicken, cellophane noodles and vegetables in a ginger-flavored broth. This recipe calls for atchuete powder, which this site will not accept as an ingredient, so you can substitute paprika.
Provided by JackieOhNo
Categories Filipino
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot over medium heat, heat oil. Add onions, garlic and ginger and cook until aromatic. Add chicken and cook, stirring regularly, until lightly browned and juices run clear. Add kinchay and cook, stirring regularly, for about 2 to 3 minutes or until limp. Add fish sauce and cook for about 2 to 3 minutes.
- Add chicken broth and bring to a boil, skimming any scum that floats on top. Lower heat, cover and continue to cook until chicken is cooked through.
- In a bowl, combine about ½ cup of the hot broth and atsuete powder. Stir until atsuete is dissolved. Add atsuete water to pot.
- Add carrots and cook for about 1 to 2 minutes or until half done. Season with salt and pepper to taste. Add sotanghon noodles and push down into broth to soften, stirring gently to separate. When noodles have slightly softened, add cabbage and cook for another 2 to 3 minutes or until noodles are cooked and vegetables are tender yet crisp.
- Ladle soup into bowls and top with boiled eggs, fried garlic bits and green onions. Serve hot.
- For Fried Garlic Bits: In a small pan over low heat, heat oil. Add garlic and cook, stirring occasionally, for about 10 to 15 minutes or until golden brown. With a slotted spoon, remove from pan and drain on paper towels. Garlic will crisp as it cools.
Nutrition Facts : Calories 527.9, Fat 36.6, SaturatedFat 7.2, Cholesterol 140.3, Sodium 1437.9, Carbohydrate 24.9, Fiber 1.1, Sugar 2.8, Protein 23.9
CHICKEN CHILI SOUP
This soup is so yummy on a cold day.
Provided by CAROL46
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 18
Number Of Ingredients 14
Steps:
- Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.
Nutrition Facts : Calories 159.5 calories, Carbohydrate 21 g, Cholesterol 25.6 mg, Fat 1.1 g, Fiber 7.1 g, Protein 16.5 g, SaturatedFat 0.2 g, Sodium 427 mg, Sugar 3.6 g
ITALIAN CHICKEN SOUP
Provided by Tammy Moore-Worthington
Categories Soup/Stew Chicken Pasta Quick & Easy Dinner Lunch Fennel Bell Pepper Zucchini Bon Appétit New Mexico
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add chicken and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.
- Ladle soup into bowls. Serve, passing cheese separately.
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