Chicken And Zucchini Soup Food

CHICKEN ZOODLE SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until just tender, about 5 minutes.
• Pour chicken broth into the pot; add carrots, chicken, basil, oregano, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer mixture until the vegetables are tender, about 20 minutes.
• Divide zucchini 'noodles' between six soup bowls; ladle broth mixture over the 'noodles.'

CHILLED ZUCCHINI SOUP WITH CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the leeks, season with salt and cook, stirring, until very soft, 4 to 5 minutes. Add the zucchini, bay leaves and a pinch of salt; cook, stirring, until coated, about 2 minutes. Add 4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat and simmer until the zucchini is very tender, about 10 minutes. Discard the bay leaves.
• Working in batches if necessary, transfer the zucchini mixture to a blender and puree with the buttermilk, 1 cup dill and 1/2 cup parsley. Pour into a large metal bowl set in a larger bowl of ice water. Let sit, stirring occasionally, until cooled, about 10 minutes. Season with salt if necessary.
• Meanwhile, toss the bread cubes with 1 tablespoon olive oil and a pinch of salt; spread on a baking sheet. Bake until toasted, 10 to 12 minutes.
• Combine the chicken, remaining 2 tablespoons olive oil, the lemon zest and juice, mustard and 1 tablespoon each chopped dill and parsley in a bowl. Season with salt and pepper and toss.
• Divide the soup among bowls and top with the chicken and croutons. Sprinkle with the chopped dill and parsley.

CRISPY PARMESAN GARLIC CHICKEN WITH ZUCCHINI

Steps:

• In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt the remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
• Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
• Add 2 Tablespoons of butter back to the skillet and saute the minced garlic for a minute. Add the zucchini to the skillet and saute until tender. Salt and pepper to taste and add 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.

SPICY MEXICAN CHICKEN SOUP WITH ZUCCHINI

Steps:

• In a large pot, heat oil over medium-high heat. Add onions and salt and cook, stirring frequently, until softened, about 5 minutes. Add garlic, cumin, coriander, oregano, chipotle, and adobo sauce and cook, stirring until fragrant, about 1 minute. Add broth and tomatoes, adjust heat to high, and bring to a strong simmer.
• Add chicken, reduce heat to medium-low, cover, and simmer until meat is opaque and cooked through, about 15 minutes. Transfer chicken to a plate; when cool enough to handle, either chop or pull apart into thin shreds (you should have about 2 cups).
• Add zucchini and chicken to soup and simmer over medium heat until zucchini is just tender, about 5 minutes. Taste the soup and adjust seasoning with additional salt and pepper as needed.
• To serve, ladle into bowls and serve with garnishes of your choice in small bowls on the side.

ZESTY CHICKEN SOUP

Steps:

• Place chicken in a Dutch oven; add water. Bring to a boil; reduce heat. Simmer, covered, 10-15 minutes or until chicken juices run clear. Remove chicken; cut into 1/2-in. cubes and set aside., In a large skillet, heat oil over medium-high heat. Add onion, celery and garlic; cook and stir until tender., Add to cooking juices in Dutch oven. Stir in tomatoes, tomato sauce, salsa, zucchini, carrots, corn, chilies, cumin, chili powder and basil. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender. Add chicken; heat through., If desired, serve with cheese and tortilla chips. Soup may be frozen for up to 3 months.

KETO/LOW CARB CHICKEN ZUCCHINI SOUP (ZOODLE)

Steps:

• Spiralize zucchini using the medium blade (not the very smallest one). Set aside.
• Heat oil in a large pot over medium heat. Cook onion until tender. Add chicken (if raw) and cook until browned, about 5 minutes.
• Add broth, poultry seasoning, basil, carrot, and celery. Let simmer uncovered about 15-20 minutes or until vegetables are tender.
• Stir in zucchini noodles and let cook 1-2 minutes or just until slightly softened. For firmer noodles, place raw noodles in bowls and ladle hot soup over zucchini noodles. Allow to sit 2 minutes to soften.

CHICKEN AND ZUCCHINI SOUP

Steps:

• Take the chicken breast off the roast chicken and put the chicken bones, wings and any other bits in a large microwave dish with the water and thyme. Cover and cook on high for 10 minutes.
• While that is cooking, start on the prep of the veg.
• Finely chop the onion and fry in the oil. Add a little salt to help season the veg as they are cooking.
• Cut the celery into strips lengthways and then chop into small cubes. Add to the onion.
• Peel and cube the carrot to about the same size as the celery. Add to the pot.
• Add crushed garlic.
• By this time the stock should be finished - unless you are particularly fast at veg prep!
• Strain the stock over the vegetables.
• Add the pasta shells or whatever pasta you happen to have.
• Slice the chicken breast and pick off any good bits of chicken from the drained bones. Add to the pot.
• Simmer for as long as it takes to cook the pasta - 13 minutes for my pasta shells.
• Season to taste with salt and pepper.
• Add more water if necessary. I needed to add a little more water after about 10 minutes.
• Add the zucchini/courgette in the last 5 minutes of cooking. Slice the zucchini lengthways. Cut into triangular pieces. I find cutting the zucchini this way helps keep them in one piece in a soup where they may get overcooked when the soup is reheated.
• Enjoy!

CHICKEN ZUCCHINI SOUP

Steps:

• Dice Onion, Crush Garlic, Cube Zucchini. Sauteed Onion and Garlic in a pot
• Add and brown chicken
• Add boiling water, cover and simmer for 30 minutes
• After 30 mins, add zucchini cubes. Add salt to taste. Bring to boil then cover and simmer for 5 mins.
• Finely chop Coriander and sprinkle over the soup. Twist some black pepper to finish off.