SLOW COOKER CHICKEN AND VEGETABLE SOUP RECIPE | FOOD ...
Curry powder is the secret ingredient in this easy slow-cooked soup. It adds to the depth of flavor and turns the soup golden yellow. Be generous with the cheese!
Provided by Food Network Kitchen
Categories appetizer
Total Time 8 hours 15 minutes
Prep Time 15 minutes
Cook Time 8 hours 0 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- Combine the chicken breasts, chicken broth, 2 cups of water, carrots, parsnips, celery, onions, Parmesan rind, curry powder, 1 teaspoon salt and a few grinds of black pepper in the insert of a 6-quart slow cooker. Cook on low for 8 hours.
- Remove the chicken breasts. When cool enough to handle, shred the meat (discard the bones) and add back to the soup; add the peas and dill. Season with salt and pepper.
- Serve in soup bowls with a sprinkle of Parmesan and a squeeze of lemon.
Nutrition Facts : Calories 146 calorie, FatContent 2 grams, SaturatedFatContent 1 grams, CholesterolContent 54 milligrams, SodiumContent 587 milligrams, CarbohydrateContent 10 grams, FiberContent 3 grams, ProteinContent 21 grams, SugarContent 4 grams
GARDEN VEGETABLE SOUP RECIPE | ALTON BROWN | FOOD NETWORK
For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.
Provided by Alton Brown
Categories main-dish
Total Time 1 hours 25 minutes
Prep Time 40 minutes
Cook Time 45 minutes
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
- Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
Nutrition Facts : Calories 255 calorie, FatContent 12 grams, SaturatedFatContent 1 grams, CholesterolContent 0 milligrams, SodiumContent 1385 milligrams, CarbohydrateContent 33 grams, FiberContent 6 grams, ProteinContent 6 grams, SugarContent 8 grams
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