ROAST CHICKEN AND VEGETABLE SOUP RECIPE | SAINSBURY'S RECI…
Our roast chicken and vegetable soup recipe makes the perfect one-pot meal. Warming, nourishing and comforting; give this or any of our soup recipes a try.
Provided by Sainsbury's
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 10
Steps:
Heat the oil in a large pan over a medium heat, add the onion and cook for 5 minutes until softened. Add the leftover carrots, parsnips and potatoes and cook for a further 5 minutes, adding the garlic and most of the thyme for the final minute.
Add the chicken stock and the chicken and cook, covered, for 5-10 minutes, until the chicken is piping hot. Stir in the lemon juice. Using a slotted spoon, remove about half the vegetables and chicken to a bowl and set aside.
Using a stick blender, whizz the soup in the pan until smooth (or blend in a food processor), then return the reserved chicken and vegetables to the pan and heat through. Serve in bowls with a dollop of crème fraîche and the remaining thyme scattered on top, with pieces of baguette on the side.
Nutrition Facts : Calories 302 calories, FatContent 10.1 grams, SaturatedFatContent 3.3 grams, SugarContent 9.5 grams, SodiumContent 400.0 milligrams salt, CarbohydrateContent 26.2 grams, FiberContent 8.3 grams, ProteinContent 22.5 grams
VEGETABLE CHICKEN STIR-FRY RECIPE: HOW TO MAKE IT
"Use any combination of vegetables you choose in this stir-fry," suggests Michelle Haviland of Healdsburg, California.
Provided by Taste of Home
Categories Dinner
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet, stir-fry the chicken, garlic and ginger in hot oil for 4-5 minutes or until chicken is no longer pink. Remove and keep warm., In a large skillet, stir-fry broccoli, carrots and cauliflower in the remaining oil for 4 minutes or until crisp-tender. Add snow peas; stir-fry for 2 minutes. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; cook until heated through. Top with sesame seeds.
Nutrition Facts : Calories 256 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 862mg sodium, CarbohydrateContent 13g carbohydrate (0 sugars, FiberContent 2g fiber), ProteinContent 31g protein. Diabetic Exchanges 3 lean meat
More about "chicken and vegetable chinese recipes"
ROAST CHICKEN AND VEGETABLE SOUP RECIPE | SAINSBURY'S RECI…
From recipes.sainsburys.co.uk
Total Time 25 minutes
Cuisine European
Calories 302 calories per serving
Heat the oil in a large pan over a medium heat, add the onion and cook for 5 minutes until softened. Add the leftover carrots, parsnips and potatoes and cook for a further 5 minutes, adding the garlic and most of the thyme for the final minute.
Add the chicken stock and the chicken and cook, covered, for 5-10 minutes, until the chicken is piping hot. Stir in the lemon juice. Using a slotted spoon, remove about half the vegetables and chicken to a bowl and set aside.
Using a stick blender, whizz the soup in the pan until smooth (or blend in a food processor), then return the reserved chicken and vegetables to the pan and heat through. Serve in bowls with a dollop of crème fraîche and the remaining thyme scattered on top, with pieces of baguette on the side.
VEGETABLE CHICKEN STIR-FRY RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.3
Total Time 20 minutes
Category Dinner
Cuisine Asia, Chinese
Calories 256 calories per serving
- In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet, stir-fry the chicken, garlic and ginger in hot oil for 4-5 minutes or until chicken is no longer pink. Remove and keep warm., In a large skillet, stir-fry broccoli, carrots and cauliflower in the remaining oil for 4 minutes or until crisp-tender. Add snow peas; stir-fry for 2 minutes. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; cook until heated through. Top with sesame seeds.
TOP 20 FILIPINO CHICKEN RECIPES - PINOY RECIPE AT IBA PA
From pinoyrecipe.net
ROAST CHICKEN AND VEGETABLE SOUP RECIPE | SAINSBURY'S RECI…
From recipes.sainsburys.co.uk
Total Time 25 minutes
Cuisine European
Calories 302 calories per serving
Heat the oil in a large pan over a medium heat, add the onion and cook for 5 minutes until softened. Add the leftover carrots, parsnips and potatoes and cook for a further 5 minutes, adding the garlic and most of the thyme for the final minute.
Add the chicken stock and the chicken and cook, covered, for 5-10 minutes, until the chicken is piping hot. Stir in the lemon juice. Using a slotted spoon, remove about half the vegetables and chicken to a bowl and set aside.
Using a stick blender, whizz the soup in the pan until smooth (or blend in a food processor), then return the reserved chicken and vegetables to the pan and heat through. Serve in bowls with a dollop of crème fraîche and the remaining thyme scattered on top, with pieces of baguette on the side.
VEGETABLE CHICKEN STIR-FRY RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.3
Total Time 20 minutes
Category Dinner
Cuisine Asia, Chinese
Calories 256 calories per serving
- In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet, stir-fry the chicken, garlic and ginger in hot oil for 4-5 minutes or until chicken is no longer pink. Remove and keep warm., In a large skillet, stir-fry broccoli, carrots and cauliflower in the remaining oil for 4 minutes or until crisp-tender. Add snow peas; stir-fry for 2 minutes. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; cook until heated through. Top with sesame seeds.
TOP 20 FILIPINO CHICKEN RECIPES - PINOY RECIPE AT IBA PA
From pinoyrecipe.net
CHICKEN AND CHINESE VEGETABLE STIR-FRY RECIPE | ALLRECIPES
From allrecipes.com
CHINESE CHICKEN MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
55 CHICKEN AND VEGETABLE RECIPES - TASTE OF HOME
From tasteofhome.com
CHICKEN RECIPES - SERIOUS EATS
From seriouseats.com
ONE-PAN CHICKEN AND VEGETABLE RECIPES TO MAKE DINNER ...
From bhg.com
CHINESE VEGETABLE STIR-FRY - ONCE UPON A CHEF
From onceuponachef.com
SWEET AND SOUR CHICKEN BALLS - CHINESE RECIPES FOR ALL
From chineserecipesforall.com
CHICKEN LOLLIPOP RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
CHICKEN RECIPES - SERIOUS EATS
From seriouseats.com
ONE-PAN CHICKEN AND VEGETABLE RECIPES TO MAKE DINNER ...
From bhg.com
CHINESE VEGETABLE STIR-FRY - ONCE UPON A CHEF
From onceuponachef.com
SWEET AND SOUR CHICKEN BALLS - CHINESE RECIPES FOR ALL
From chineserecipesforall.com
CHICKEN LOLLIPOP RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
CHINESE ORANGE CHICKEN {FRESH ORANGE SAUCE!} - COOKING CLASSY
From cookingclassy.com
CHICKEN RECIPES - MARTHA STEWART
From marthastewart.com
HEALTHY CHICKEN SOUP RECIPES - EATINGWELL
From eatingwell.com
CHICKEN RECIPES - SERIOUS EATS
From seriouseats.com
ONE-PAN CHICKEN AND VEGETABLE RECIPES TO MAKE DINNER ...
From bhg.com
CHINESE VEGETABLE STIR-FRY - ONCE UPON A CHEF
From onceuponachef.com
SWEET AND SOUR CHICKEN BALLS - CHINESE RECIPES FOR ALL
From chineserecipesforall.com
CHICKEN LOLLIPOP RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
CHINESE ORANGE CHICKEN {FRESH ORANGE SAUCE!} - COOKING CLASSY
From cookingclassy.com
CHICKEN RECIPES - MARTHA STEWART
From marthastewart.com
HEALTHY CHICKEN SOUP RECIPES - EATINGWELL
From eatingwell.com
30 QUICK AND EASY CHICKEN PASTA RECIPES | MYRECIPES
From myrecipes.com