HERBED CHICKEN SOUP RECIPE: HOW TO MAKE IT
I love cooking from scratch and turning a recipe into my own personal "creation". This soup is one I developed gradually over the years...after some experimenting.
Provided by Taste of Home
Categories Lunch
Total Time 02 hours 15 minutes
Prep Time 15 minutes
Cook Time 02 hours 00 minutes
Yield 16 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven or soup kettle, place the first 13 ingredients. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender., Remove chicken; allow to cool. Debone and cut into chunks. Skim fat from broth; bring to a boil. Return chicken to kettle. Add frozen noodles and cook for 20 minutes or until tender, or add cooked noodles and heat through. Remove bay leaf.
Nutrition Facts : Calories 91 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 181mg sodium, CarbohydrateContent 8g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 11g protein. Diabetic Exchanges 1 lean meat
CHICKEN SOUP WITH PROVENÇAL HERBS RECIPE | EATINGWELL
Using dried beans instead of canned in this flavorful chicken soup results in a thicker soup with more complex flavor. Make it a meal: Serve alongside Leek & Gruyere Quiche with Cherry Clafoutis for dessert (see associated recipes).
Provided by Natalie Danford
Categories Healthy Chicken Soup Recipes
Total Time 8 hours 30 minutes
Number Of Ingredients 12
Steps:
- Rinse beans and pick over, cover with water and set aside to soak for 8 hours or overnight.
- Heat oil in a large pot over medium-low heat. Add leeks, carrots and garlic; cook until softened, about 5 minutes. Stir in tomatoes and cook for 5 minutes. Add potatoes and cook for 5 minutes. Add broth, wine , thyme, rosemary and bay leaf; bring to a boil. Drain the beans and add to the pot; cook until the beans are soft, about 2 hours. Remove the bay leaf and herb sprigs before serving.
Nutrition Facts : Calories 287.6 calories, CarbohydrateContent 44 g, FatContent 4.6 g, FiberContent 10.5 g, ProteinContent 16.4 g, SaturatedFatContent 1 g, SodiumContent 431.6 mg, SugarContent 6.8 g
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