CHICKEN PASTA SOUP RECIPES RECIPES

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CHICKEN & VEGETABLE SOUP | CHICKEN RECIPES - JAMIE OLIVER



Chicken & Vegetable Soup | Chicken Recipes - Jamie Oliver image

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

1.6 kg whole higher-welfare chicken
4 carrots peeled and sliced
1 heart celery sliced, yellow leaves reserved
12 new potatoes peeled
a few sprigs fresh thyme
2 large handfuls peas
1 leek washed and shredded
1 small bunch fresh flat-leaf parsley leaves picked and chopped

Steps:

    1. 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.
    2. Simmer on a medium heat for 1½ hours or until the chicken is cooked through.
    3. 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.
    4. 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.
    5. 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

CHICKEN SOUP RECIPES - BBC GOOD FOOD



Chicken soup recipes - BBC Good Food image

Warm up with a bowl of this classic comfort food.

Provided by Good Food team

Number Of Ingredients 1

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CHICKEN SOUP RECIPE | JAMIE OLIVER RECIPES
This super-comforting broth is great for using up leftover roast chicken.
From jamieoliver.com
Total Time 1 hours 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 402 calories per serving
    1. For this recipe, you will need 1 higher-welfare roast chicken carcass, with leftover chicken attached.
    2. Peel and roughly chop the onions, roughly chop 2 carrots and celery sticks, then place them in a large pan with the bay leaves, peppercorns, a pinch of sea salt and the chicken carcass.
    3. Fill the pan with cold water so that everything is covered, then place on a high heat and bring to the boil. Reduce to a simmer and cook for 1 hour, skimming off any scum that rises to the surface from time to time.
    4. About 20 minutes before the stock is ready, crack on with the base of the soup: peel the remaining carrots and slice ½cm thick with the remaining celery. Peel and finely slice the garlic and shallots. Pick the parsley leaves, finely chopping the leaves and stalks. Roughly shred the spinach.
    5. Place the butter and 1 tablespoon of oil in another large pan on a low heat, add the garlic, shallots and parsley stalks and cook for 5 to 10 minutes, or until softened.
    6. Add the carrots and celery and cook for a further 5 minutes.
    7. When the stock is ready, remove the chicken carcass, pull off any remaining pieces of meat and leave to one side, then discard the carcass.
    8. Strain the stock through a sieve into the veg pan. Bring to the boil, then reduce to low and simmer for 20 minutes.
    9. Add the seasonal greens and cook for a further 10 minutes, adding the spinach for the last minute.
    10. Finish the soup by squeezing in the lemon juice, then taste and season to perfection, if needed.
    11. Divide between bowls and top with any leftover shredded chicken, a sprinkling of parsley leaves and a good hit of black pepper.
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CHICKEN & VEGETABLE SOUP | CHICKEN RECIPES - JAMIE OLIVER
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
    1. 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.
    2. Simmer on a medium heat for 1½ hours or until the chicken is cooked through.
    3. 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.
    4. 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.
    5. Serve in warm bowls sprinkled with chopped parsley and the celery leaves.
See details


CHICKEN SOUP RECIPES - BBC GOOD FOOD
Warm up with a bowl of this classic comfort food.
From bbcgoodfood.com
See details


CHICKEN PASTA RECIPES - BBC GOOD FOOD
Combine two of the nation's favourite ingredients in comforting dishes, ideal for midweek family meals. You just can't go wrong with chicken pasta.
From bbcgoodfood.com
See details


CHICKEN SOUP RECIPE | JAMIE OLIVER RECIPES
This super-comforting broth is great for using up leftover roast chicken.
From jamieoliver.com
Total Time 1 hours 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 402 calories per serving
    1. For this recipe, you will need 1 higher-welfare roast chicken carcass, with leftover chicken attached.
    2. Peel and roughly chop the onions, roughly chop 2 carrots and celery sticks, then place them in a large pan with the bay leaves, peppercorns, a pinch of sea salt and the chicken carcass.
    3. Fill the pan with cold water so that everything is covered, then place on a high heat and bring to the boil. Reduce to a simmer and cook for 1 hour, skimming off any scum that rises to the surface from time to time.
    4. About 20 minutes before the stock is ready, crack on with the base of the soup: peel the remaining carrots and slice ½cm thick with the remaining celery. Peel and finely slice the garlic and shallots. Pick the parsley leaves, finely chopping the leaves and stalks. Roughly shred the spinach.
    5. Place the butter and 1 tablespoon of oil in another large pan on a low heat, add the garlic, shallots and parsley stalks and cook for 5 to 10 minutes, or until softened.
    6. Add the carrots and celery and cook for a further 5 minutes.
    7. When the stock is ready, remove the chicken carcass, pull off any remaining pieces of meat and leave to one side, then discard the carcass.
    8. Strain the stock through a sieve into the veg pan. Bring to the boil, then reduce to low and simmer for 20 minutes.
    9. Add the seasonal greens and cook for a further 10 minutes, adding the spinach for the last minute.
    10. Finish the soup by squeezing in the lemon juice, then taste and season to perfection, if needed.
    11. Divide between bowls and top with any leftover shredded chicken, a sprinkling of parsley leaves and a good hit of black pepper.
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