HEARTY ITALIAN CHICKEN AND VEGETABLE SOUP RECIPE | FOOD ...
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
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
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.
Nutrition Facts : Calories 261, FatContent 6 grams, SaturatedFatContent 1.5 grams, CholesterolContent 54 milligrams, SodiumContent 402 milligrams, CarbohydrateContent 23 grams, FiberContent 4 grams, ProteinContent 31 grams
CHICKEN & VEGETABLE SOUP | CHICKEN RECIPES | JAMIE OLIVE…
This chicken soup is chock full of goodness and flavour, and it's super filling too
Total Time 2 hours 15 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.
- Simmer on a medium heat for 1½ hours or until the chicken is cooked through.
- Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there’s about 2 litres left.
- Meanwhile, tear the cooked chicken into long chunks. Once the broth has reduced, throw the vegetables back in the pan with the peas, leeks and chicken. Simmer for a further 5 minutes, then remove the sprigs of thyme.
- Serve in warm bowls sprinkled with chopped parsley and the celery leaves.
Nutrition Facts : Calories 462 calories, FatContent 24.9 g fat, SaturatedFatContent 6.9 g saturated fat, ProteinContent 36.4 g protein, CarbohydrateContent 20.5 g carbohydrate, SugarContent 5.9 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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SLOW COOKER CHICKEN VEGETABLE SOUP RECIPE: HOW TO MAKE IT
As a mom to four busy children, this recipe is easy to prepare. All I have to do is throw everything into the slow cooker and relax while it's cooking. —Amanda West, Shelbyville, Tennessee
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HEARTY ITALIAN CHICKEN AND VEGETABLE SOUP RECIPE | FOOD ...
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.
From foodnetwork.com
Reviews 4.7
Total Time 45 minutes
Cuisine italian
Calories 261 per serving
From foodnetwork.com
Reviews 4.7
Total Time 45 minutes
Cuisine italian
Calories 261 per serving
- 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.
See details
CHICKEN & VEGETABLE SOUP | CHICKEN RECIPES | JAMIE OLIVE…
This chicken soup is chock full of goodness and flavour, and it's super filling too
From jamieoliver.com
Total Time 2 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 462 calories per serving
From jamieoliver.com
Total Time 2 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 462 calories per serving
- Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.
- Simmer on a medium heat for 1½ hours or until the chicken is cooked through.
- Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there’s about 2 litres left.
- Meanwhile, tear the cooked chicken into long chunks. Once the broth has reduced, throw the vegetables back in the pan with the peas, leeks and chicken. Simmer for a further 5 minutes, then remove the sprigs of thyme.
- Serve in warm bowls sprinkled with chopped parsley and the celery leaves.
See details
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As a mom to four busy children, this recipe is easy to prepare. All I have to do is throw everything into the slow cooker and relax while it's cooking. —Amanda West, Shelbyville, Tennessee
From tasteofhome.com
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Total Time 08 hours 15 minutes
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Calories per serving
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Reviews 4.5
Total Time 08 hours 15 minutes
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Calories per serving
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See details
HEARTY ITALIAN CHICKEN AND VEGETABLE SOUP RECIPE | FOOD ...
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.
From foodnetwork.com
Reviews 4.7
Total Time 45 minutes
Cuisine italian
Calories 261 per serving
From foodnetwork.com
Reviews 4.7
Total Time 45 minutes
Cuisine italian
Calories 261 per serving
- 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.
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