Scandinavianchickensoup Recipes

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SKILLET SOUTHWESTERN CHICKEN SOUP

This hearty soup is chockfull of chicken, corn, black beans and diced tomatoes seasoned with zippy southwestern flavor. Mexican cornbread makes a delicious accompaniment. -Terri Stevens, Ardmore, Oklahoma

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 4 servings (1 quart).

Number Of Ingredients 13



Skillet Southwestern Chicken Soup image

Steps:

  • In a large skillet, heat oil over medium heat. Add chicken and onion; cook and stir 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer. , Stir in corn, beans, broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes to allow flavors to blend. Top servings with yogurt and cilantro if desired.

Nutrition Facts : Calories 302 calories, Fat 9g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 1106mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 7g fiber), Protein 19g protein.

2 tablespoons olive oil
1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1/4 cup finely chopped onion
2 garlic cloves, minced
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
Optional: Plain yogurt and minced fresh cilantro

SCANDINAVIAN CHICKEN SOUP

Make and share this Scandinavian Chicken Soup recipe from Food.com.

Provided by BLUE ROSE

Categories     Lunch/Snacks

Time 1h17m

Yield 6 serving(s)

Number Of Ingredients 9



Scandinavian Chicken Soup image

Steps:

  • Cook chicken in a kettle until done. Cool, debone, and chop into pieces.
  • Strain the cooking liquid and return chicken broth to a boil over high heat.
  • Add diced potatoes, onion, and dillweed. After the soup returns to a boil, reduce the temperature and simmer the potatoes until tender, about 12 minutes.
  • Add the chicken, salt, and pepper; simmer about 5 minutes.
  • Sprinkle with chopped red onions and dillweed just before serving.

Nutrition Facts : Calories 535.5, Fat 32.5, SaturatedFat 9.3, Cholesterol 142.6, Sodium 1273.2, Carbohydrate 17.9, Fiber 2.4, Sugar 3, Protein 40.4

4 lbs fresh whole chickens
6 cups chicken broth
1 lb potato, diced
1 cup onion
1 teaspoon fresh dill weed
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup red onion, chopped
1/2 teaspoon fresh dill weed

SCANDINAVIAN CHICKEN AND CABBAGE

We love cabbage! I'm submitting this recipe for ZWT '07, but we're definitely going to make this soon!

Provided by Chef PotPie

Categories     Stew

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12



Scandinavian Chicken and Cabbage image

Steps:

  • Heat oil in a large skillet over medium high heat.
  • Mix flour, seasoned salt and celery seeds in a resealable plastic bag. Add chicken legs, a few at a time, to bag. Shake bag to coat chicken.
  • Add chicken to skillet. Cook, turning occasionally, until browned, about 10 minutes. Place chicken in a medium baking dish.
  • Heat oven to 350 degrees F.
  • Add onion to skillet. Cook until tender, about 5 minutes. Add undrained tomatoes, caraway seeds, salt and sugar. Bring to a boil. Add cabbage; mix well. Spoon over chicken.
  • Cover dish with foil. Bake until chicken is cooked through, about 45 minutes.
  • Remove foil; sprinkle mozzarella over chicken. Bake until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 959.6, Fat 61.3, SaturatedFat 17, Cholesterol 299.3, Sodium 1045.7, Carbohydrate 28.7, Fiber 5.5, Sugar 10, Protein 71.7

1/4 cup vegetable oil
1/2 cup all-purpose flour
1 teaspoon seasoning salt
1 teaspoon celery seed
8 chicken legs (about 3 pounds)
1 medium onion, chopped
1 (28 ounce) can chopped tomatoes
2 teaspoons caraway seeds
1 teaspoon salt
1 teaspoon sugar
4 cups shredded cabbage
1 cup shredded mozzarella cheese

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