HEARTY ITALIAN CHICKEN AND VEGETABLE SOUP
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
Time 45m
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.
HEARTY ITALIAN VEGETABLE SOUP
Stir up some Hearty Italian Vegetable Soup to warm up anyone's week! This easy-to-make Healthy Living Italian vegetable soup recipe yields 12 servings.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield Makes 12 servings, 1 cup each.
Number Of Ingredients 9
Steps:
- Heat oil in large stock pot. Add onions, carrots and celery; cook 5 minutes or until crisp-tender, stirring occasionally.
- Add remaining ingredients; stir. Simmer 30 to 40 minutes or until potatoes are tender, stirring occasionally.
Nutrition Facts : Calories 90, Fat 4 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
HEARTY ITALIAN CHICKEN VEGETABLE SOUP
A hearty chicken soup good for cold weather. This is a scratch recipe of my own creation. Can be done in a crock pot
Provided by DaHomeCooker
Categories Chicken
Time 2h30m
Yield 16 3/4 cup serving
Number Of Ingredients 17
Steps:
- In a large stock pot on high heat, Sauté the chicken, onions, and celery in olive oil until chicken if browned and onions are translucent, (if using the crock-pot, uses a skillet for this step).
- For Stove top: Add remaining ingredients and bring to a boil.
- Once the soup comes to a medium boil reduce heat to a simmer.
- Soup should just gently bubble from here on out.
- After 30 minute do a taste test of the broth add additional spices to your taste.
- simmer for an additional hour then test vegetables for doneness.
- For Crock-Pot: Transfer ingredients from skillet and add remaining ingredients.
- Set crockpot on high for two hours then reduce to low.
- After 2 hours do a taste test of the broth add additional spices to your taste.
- Let simmer for an additional 4 hours.
- (Warning if you have a high powered crock-pot and the soup begins to boil to hard reduce the setting to warm if it has one, otherwise unplug your crock-pot for awhile).
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