POACHED CHICKEN AND VEGETABLE SOUP
This chicken soup is chock full of goodness and flavour, and it's super filling too
Provided by Jamie Oliver
Categories Healthy lunchbox Chicken Gorgeous Winter Soups British Vegetables Light meals Mains
Time 2h15m
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, Fat 24.9 g fat, SaturatedFat 6.9 g saturated fat, Protein 36.4 g protein, Carbohydrate 20.5 g carbohydrate, Sugar 5.9 g sugar, Sodium 0 g salt, Fiber 0 g fibre
QUICK CHICKEN MINESTRONE
You'll love this flavorful chicken minestrone soup that comes together with pantry ingredients. Dress it up by serving the dish with garlic bread. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven over medium heat, cook the chicken, onion and celery in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, water, beans, tomatoes, rice and vermicelli mix, vegetables, pepperoni, basil and oregano. Bring to a boil. , Reduce heat; simmer, uncovered, until rice is tender, 18-20 minutes. Sprinkle each serving with cheese and, if desired, pepper flakes.
Nutrition Facts : Calories 299 calories, Fat 10g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 932mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 5g fiber), Protein 22g protein.
CHICKEN MINESTRONE SOUP
The Italian word minestrone means big soup, and countless variations of the bean-and-vegetable soup are big in American kitchens. This version calls for broth as well as chicken breasts for extra flavor. One taste of our Italian minestrone soup recipe, and you'll be hooked.
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 12
Steps:
- In a 5- to 6-quart Dutch oven, cook the carrots, celery, and onion in hot oil over medium heat for 5 minutes, stirring frequently. Add broth, white kidney beans, chicken, green beans, and pepper. Bring to boiling; add pasta. Reduce heat. Simmer, uncovered, for 5 minutes.
- Stir in zucchini. Return to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes more or until pasta is tender and green beans are crisp-tender. Stir in undrained tomatoes; heat through. Makes 8 servings.
Nutrition Facts : Calories 183 kcal, Carbohydrate 27 g, Cholesterol 16 mg, Protein 16 g, SaturatedFat 1 g, Sodium 1115 mg, Fat 4 g, UnsaturatedFat 0 g
PERFECT CHICKEN VEGETABLE SOUP
Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!
Provided by JAMINA1
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h6m
Yield 4
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
- Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
- Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.
Nutrition Facts : Calories 233 calories, Carbohydrate 22.9 g, Cholesterol 127.1 mg, Fat 7.8 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 1.7 g, Sodium 1067.8 mg, Sugar 6 g
MINESTRONE SOUP
This hearty and nutritious minestrone soup is brilliant at embracing what you've got in your fridge. We make it every month and all the kids love it - it's one of the dishes where they always go in for seconds. It's super-easy to tweak according to the vegetables you have in the house - embrace the seasons but also use the best of your freezer and store cupboard, let it flex for you. And if you want to keep it veggie, leave out the bacon and just go straight to the veg.
Provided by Jamie Oliver
Categories Healthy soup recipes Jamie's Food Revolution Keep cooking and carry on Winter warmers
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- Put a large shallow casserole pan on a medium-high heat.
- Finely slice the bacon, if using, and sprinkle into the pan with 1 tablespoon of olive oil, stirring occasionally while you prep your veg.
- Peel and finely chop the garlic and onion, adding the garlic to the pan with the bay leaves as soon as the bacon turns golden, followed by the onions.
- Trim and chop the carrots and celery into rough 1cm dice, adding to the pan as you go. Remove and finely chop any tough stalks from your greens and add to the pan. Cook for 10 to 15 minutes, stirring regularly, or until softened and caramelised.
- Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add 1 tin's worth of water.
- Pour in the beans, juice and all, then add a pinch of sea salt and black pepper.
- Shred your greens and sprinkle into the pan, top up with 600ml of boiling kettle water, then add the pasta. Cover and leave to simmer for 10 to 15 minutes, or until the pasta is just cooked and the soup has thickened to your liking.
- Season the soup to perfection, then serve it with a grating of Parmesan cheese and a drizzle of extra virgin olive oil. A sprinkling of fresh baby basil leaves will always be delicious, if you've got them, and my kids enjoy it with a dollop of pesto on top, too.
Nutrition Facts : Calories 171 calories, Fat 3.7 g fat, SaturatedFat 0.7 g saturated fat, Protein 8.1 g protein, Carbohydrate 28.5 g carbohydrate, Sugar 7.1 g sugar, Sodium 0.8 g salt, Fiber 5.4 g fibre
CHICKEN VEGETABLE SOUP
Quick and easy to make and very yummy as well!! This a very savory soup!! Serve with crackers.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 10
Number Of Ingredients 10
Steps:
- In a large saucepan over medium high heat, combine the chicken, onion, garlic and butter or margarine. Saute for about 5 minutes, or until the onions are tender. Add the carrots, tomato vegetable juice, water, macaroni and seasoning.
- Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes. Add the spinach and cook 5 more minutes. Serve hot with the crackers.
Nutrition Facts : Calories 98.1 calories, Carbohydrate 13.5 g, Cholesterol 6.1 mg, Fat 2.8 g, Fiber 3.2 g, Protein 5.4 g, SaturatedFat 0.5 g, Sodium 319.2 mg, Sugar 5.2 g
QUICK CHICKEN MINESTRONE
Fresh, brightly colored vegetables add some welcome vibrancy to this comforting soup. Have fun with the noodle shape, or use any small pasta you have on hand. If you'd like, sprinkle each serving with freshly ground black pepper for a finishing touch. This quirky twist on the classic recipe is a perfect combination of the hearty vegetable minestrone soups of your childhood and comforting chicken noodle soup. We love the alphabet shape noodles, which encourage pint-sized palates to enjoy their dinner. Pair this soup recipe with a garlic bread for the best of cool weather flavor.
Provided by Adam Hickman
Yield Serves 4 (serving size: about 1 3/4 cups)
Number Of Ingredients 12
Steps:
- Heat a large Dutch oven over medium-high. Add oil to pan; swirl to coat. Add onion and carrot; sauté 4 minutes. Add garlic and tomato paste; cook 2 minutes, stirring occasionally. Add stock, 1 cup water, and salt; bring to a boil. Add pasta to pan; cook 5 minutes. Add snap peas, tomato, and chicken to pan; cook 3 minutes or until pasta is done.
Nutrition Facts : Calories 297, Carbohydrate 38 g, Cholesterol 38 mg, Fat 5.5 g, Fiber 4 g, Protein 24 g, SaturatedFat 1 g, Sodium 610 mg, Sugar 8 g
QUICKIE CHICKEN MINESTRONE
This is a hearty soup, but it's not heavy or greasy. I use chicken breasts for quick cooking, but you could extend the cooking time and sub in chicken thighs too. For added protein, I sometimes stir in some cooked white beans or chickpeas. If you have leftover cooked chicken, you can also build the soup and stir in the chicken at the last minute. Letting the soup cool slightly before eating can be key. We let steak and bread rest before eating them, so give your soup a few minutes to rest before digging in as well.
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Start the soup: Heat a large soup pot over medium heat. Add the olive oil, scallions, carrots, garlic and mushrooms and season with salt and the oregano. Cook over medium high heat, stirring with a wooden spoon, until the vegetables become tender, 8 to 10 minutes. Add the chicken stock and tomatoes, bring to a simmer and cook for 5 minutes so the tomatoes lose their raw taste.
- Cook the chicken and pasta: Season the chicken breasts with salt on all sides. Lower the heat and add the chicken breasts and elbow macaroni. Simmer until the pasta cooks and the chicken breasts are cooked through and register 160 degrees F on a meat thermometer, 8 to 10 minutes.
- Finish: Turn off the heat. Using a slotted spoon, remove the chicken and transfer to a flat surface. Put a fork in each piece of chicken to hold it in place and avoid touching the hot meat with your hands as you cut. Slice the chicken into small pieces and add it back into the soup. Allow the soup to "stand" on the stove for 5 minutes before serving. Taste for seasoning. Stir in the basil and cheese.
CLASSIC CHICKEN-VEGETABLE SOUP
You can't go wrong with this classic chicken-vegetable soothing soup-it's good for what ails you. This traditional recipe is delicious and easy to make.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 5
Steps:
- In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes. Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes.
Nutrition Facts : Calories 269 g, Fat 7 g, Fiber 5 g, Protein 31 g, SaturatedFat 2 g
ITALIAN CHICKEN MINESTRONE
This chicken soup is loaded with kale, zucchini, chickpeas and carrots for a hearty meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatoes with juice and cook until liquid is evaporated, 4 minutes. Add broth and bring to a boil. Add pasta, carrots, and Parmesan rind, if using, and cook 5 minutes. Add kale, zucchini, and chickpeas and cook until zucchini is crisp-tender, 5 minutes. Stir in chicken and cook until warmed through, 1 to 2 minutes. Season with salt and pepper and remove rind before serving. Sprinkle with Parmesan, if desired.
Nutrition Facts : Calories 415 g, Fat 10 g, Fiber 8 g, Protein 38 g, SaturatedFat 3 g
QUICK CHICKEN MINESTRONE
Here's a wonderful 20-minute minestrone, made hearty with bite-size chunks of tender chicken breast.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 8 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Bring all ingredients except cheese to boil in large saucepan, stirring occasionally.
- Simmer on medium-low heat 10 min. or until chicken is done and pasta is tender, stirring occasionally.
- Serve topped with remaining cheese.
Nutrition Facts : Calories 110, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 15 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
CHICKEN MINESTRONE SOUP
My son-in-law has renamed this soup "Chewy Chicken Soup." The flavor is great and the torn chicken meat gives the soup a different texture. (A chewy texture) An excellent soup to serve with warm breadsticks. For a soup lower in fat, substitute 5 cups chicken boullion for the water used to cook chicken.
Provided by Jeanie Pemberton
Categories Clear Soup
Time 6h30m
Yield 1 Cup, 12-14 serving(s)
Number Of Ingredients 12
Steps:
- In dutch oven, combine chicken, water and baby celery w/leaves. Bring to a boil. Cover and simmer for 4-5 hours. (This first step can be done in the crock pot, and you don't need quite as much water.) Remove chicken and celery from water. Discard skin, bones & celery. Tear chicken apart. Set aside.
- If desired, remove some or all of the fat from water. If needed, add water and boullion cube to make 5 cups broth.
- In small saucepan, boil 1/2 cup Acini di Pepe Pasta in water for 10 minutes. Drain and set aside.
- Combine all ingredients but the pasta and cheese in a dutch oven. Bring to a boil. Reduce heat. Cover. Simmer for 30 minutes adding in the pasta in the last 5 minutes.
- Top each 1 cup serving with 1 Tbsp of Shredded Parmesan Cheese.
Nutrition Facts : Calories 205.3, Fat 10.4, SaturatedFat 3.7, Cholesterol 46.8, Sodium 1017.5, Carbohydrate 12.3, Fiber 2, Sugar 4.3, Protein 15.1
CHICKEN MINESTRONE
A packaged minestrone soup mix is jazzed up with cubed chicken, fresh zucchini, portobello mushrooms and crunchy croutons for this satisfying main course. It's easy to prepare, yet seems like you fussed.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Prepare soup mix according to package directions, adding zucchini and mushrooms. Meanwhile, in a large skillet, cook chicken in oil for 10-12 minutes or until no longer pink. Stir into soup. , For croutons, in a large bowl, combine butter and parsley. Add bread cubes and toss to coat. Arrange in a single layer on an ungreased baking sheet. , Sprinkle with cheese. Bake at 400° for 7-8 minutes or until golden brown, stirring occasionally. Serve with soup.
Nutrition Facts : Calories 588 calories, Fat 19g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 2164mg sodium, Carbohydrate 64g carbohydrate (5g sugars, Fiber 6g fiber), Protein 36g protein.
PESTO CHICKEN MINESTRONE
This healthy Pesto Chicken Minestrone is packed with flavor and loads of pesto.
Categories pesto chicken minestrone recipe minestrone recipe chicken noodle soup recipe soup recipes weeknight dinners dinner soup easy fast best quick how to make recipe
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Cut off pointed end of garlic, exposing cloves. Place on a piece of aluminum foil and drizzle with 1 tablespoon oil; wrap tightly. Bake until soft, 35 to 40 minutes; let cool. Squeeze pulp from garlic and mash into a paste; reserve.
- Meanwhile, heat remaining 2 tablespoons oil in a large pot or Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 4 to 6 minutes. Add chicken stock, chicken breast, and Parmesan rind. Bring to a boil. Reduce heat to low and simmer, covered, until chicken is cooked through, 25 to 30 minutes. Remove chicken and shred with two forks; return to pot.
- Stir in beans, carrots, red pepper, and 2 tablespoons reserved mashed garlic. Simmer, covered, 15 minutes. Uncover and stir in tortellini. Cook, uncovered, stirring occasionally, 4 to 6 minutes. Stir in kale and cook until pasta is cooked through and kale is tender, 2 to 4 minutes. Remove from heat and discard Parmesan rind. Stir in 2 tablespoons pesto. Season with salt and pepper. Serve warm with additional pesto.
MINESTRONE WITH CHICKEN AND SAUSAGE
I adapted this recipe from a book called Pure Poultry. I wanted a soup that was hearty, yet still felt fairly light. This really fit the bill. The pesto really adds to the flavor of the final dish, so I highly recommend using it. Serve with a loaf of italian bread to soak up the remaining broth. If you have homemade chicken stock, use it here- the flavor really comes through. When you are prepping your ingredients, remember to cut them in small pieces, so they will fit on your spoon.
Provided by IngridH
Categories Chicken Breast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Defat the sausage- Place the sausages in a sauce pan with enough water to cover. Bring to a boil, and let boil for 5 minutes. Drain, and when cool enough to handle, chop into small dice.
- Add the oil to a large pot, and heat over a medium flame until the oil is warm and fragrant. Add the onion, garlic, 1/2 teaspoon salt and pepper. Cook, stirring occasionally, 1-2 minutes.
- Add the chicken and sausage, and continue to cook, until the chicken is no longer pink in the center.
- Add the carrots, celery, stock, beans, tomatoes, bay leaf, thyme and remaining salt. Cover, and bring to a boil.
- Reduce the heat to medium low and simmer for 15 minutes.
- Add the pasta, simmer another 8-10 minutes, until the pasta is al dente.
- To serve, ladle into warm soup bowls, and top with a tablespoon of pesto (if using).
Nutrition Facts : Calories 465.3, Fat 20, SaturatedFat 5.2, Cholesterol 39.7, Sodium 1207.8, Carbohydrate 45.5, Fiber 5.2, Sugar 5.6, Protein 25.3
CHICKEN VEGETABLE SOUP RECIPE
This chicken vegetable soup recipe is an easy and healthy one pot dinner that you can make in less than an hour. It is packed with hearty vegetables & shredded chicken in a tomato-flavored broth. Packed with veggies and easy to customize with what you have in the fridge.
Provided by Aysegul Sanford
Categories Soup
Time 55m
Number Of Ingredients 21
Steps:
- Prepare the chicken: Mix together salt, pepper, and paprika in a bowl. Pat dry chicken thighs using paper towels. Season chicken on both sides.
- Sear the chicken: In a large heavy bottom pot (like a Dutch oven), heat 1 tablespoons of oil over medium heat. Sear chicken thighs, 3-minutes on each side. Transfer them onto a plate. At this point, they will not be fully cooked, which is fine. Do not wash the pot.
- Sautee veggies: Heat vegetable oil in the now-empty pot over medium heat. Add in onion, carrots, celery, bell pepper, and ground cumin. Cook, stirring frequently, 8-9 minutes or until vegetables are softened.
- Stir in the garlic and cook for 30 seconds.
- Add in the rest of the veggies & cook: Add in potatoes, green beans, tomatoes (with their juices), tomato sauce, chicken stock, water and reserved semi-cooked chicken thighs (with their juices). Give it a large stir. Put the lid on and bring it to a boil. Once it comes to a boil, turn the heat down to medium-low and let it simmer for 15-17 minutes or until chicken thighs are fully cooked (when a thermometer inserted in the thickest part of the chicken it should at least register 165 degrees F or 74 degrees C).
- Remove chicken from the pot onto a plate. Shred using two forks and put it back into the pot.
- Stir in the peas, corn and kale leaves. Bring it to a one final boil and let it simmer for 4-5 more minutes.
- Ladle into bowls and serve.
Nutrition Facts : Calories 446 kcal, Carbohydrate 35 g, Protein 25 g, Fat 24 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 99 mg, Sodium 824 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
MINESTRONE SOUP WITH CHICKEN
Hearty, filling minestrone soup is usually just veggies and pasta, but my light version adds tender chicken to fill you up even further!
Provided by Rachel Ballard
Categories Main Course
Time 40m
Number Of Ingredients 16
Steps:
- In a 5-quart stock pot or dutch oven, heat the oil over medium high heat. Add the carrots, celery and onion and cook until just softened, about 5 minutes.
- Add the garlic and stir 30 seconds. Add the chicken or vegetable stock, the beans, chickpeas, Italian seasoning, and tomatoes. Bring to a simmer and cook 10 minutes, stirring occasionally.
- Add the pasta, zucchini and chicken. Season with half of the salt and all of the pepper. Taste for seasoning and add the rest of the salt if needed. Simmer until the pasta is tender, about 10 minutes more.
- Sprinkle each bowl of soup with parmesan cheese and serve warm.
Nutrition Facts : Calories 283 kcal, ServingSize 1 serving
SMOKED CHICKEN MINESTRONE
Provided by Guy Fieri
Time 15h
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- For the smoked chicken broth: Place the chicken stock, garlic, celery, carrot, onion and smoked chicken carcass and backbone into a large stockpot or Dutch oven. Simmer gently for 1 hour over a low flame. Strain, transfer to a large container and reserve (cool completely if making ahead of time).
- For the minestrone: Add the oil to a Dutch oven and bring to medium heat. Sweat the carrots, celery and onions until softened, 3 to 5 minutes. Add the garlic and sweat until fragrant, 30 seconds. Add the potatoes, zucchini, cabbage and season with salt and pepper. Sweat the vegetables slowly until all are crisp-tender, about 8 minutes.
- Pour in the reserved stock and the tomatoes. Add the Parmesan rind and simmer 12 to 15 minutes; the vegetables should be tender. Remove from the heat. Add the navy beans and shredded chicken and stir to combine. Season with salt and pepper.
- Ladle the minestrone into deep bowls and garnish with the shaved parmesan and chopped parsley and basil. Serve immediately.
- Preheat the oven to 350 degrees F.
- For the chicken: Using kitchen shears, remove the backbone of the chicken and set aside. Cut the chicken in half, straight through the breastbone. By separating the chicken into two pieces it will ensure that the chicken gets smoked more thoroughly. Sprinkle the chicken pieces with salt, pepper, the granulated garlic and smoked paprika.
- Place 1 deep aluminum roasting pan over the stove top. Line with aluminum foil. Add the soaked wood chips to a large piece of foil, and then fold in the sides to make a pouch. Punch holes in the top of the pouch, set it directly over a gas burner and turn on high. Leave for 2 to 3 minutes, watching carefully. Once it begins to smoke, using tongs, transfer the pouch to the bottom of the lined roasting pan. Set a wire rack over the chips in the lined roasting pan and position it so the wood chips are directly over the burner and continue to smoke. Place the chicken pieces bone-side down on the rack. Cover tightly with aluminum foil to seal in the smoke. Put the roasting pan into the oven and smoke until the internal temperature reaches 165 degrees F on an instant-read thermometer, 45 to 60 minutes. Remove and cool. Shred the smoked chicken breast.
CHICKEN VEGETABLE SOUP
Barley adds texture, flavor and a healthy dose of fiber to this chicken vegetable soup recipe.
Provided by EatingWell Test Kitchen
Categories Healthy Chicken Soup Recipes
Time 1h
Number Of Ingredients 16
Steps:
- In a medium bowl, toss chicken breast pieces with the poultry seasoning; set aside.
- In a 5- to 6-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Add mushrooms, carrot, onion, sweet pepper, garlic, dried basil and parsley (if using), black pepper, and salt; cook for 10 minutes, stirring occasionally. Remove vegetables from Dutch oven; set aside.
- Add the remaining 1 tablespoon oil to the Dutch oven; heat over medium heat. Add chicken pieces; cook about 5 minutes or until browned, stirring occasionally. Return vegetables to Dutch oven. Stir in the water and chicken bouillon granules. Bring to boiling; stir in potatoes and barley. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender. Stir in fresh basil and parsley (if using).
Nutrition Facts : Calories 249.3 calories, Carbohydrate 20.2 g, Cholesterol 65.7 mg, Fat 4.9 g, Fiber 2.9 g, Protein 29.4 g, SaturatedFat 0.8 g, Sodium 705.4 mg, Sugar 2.5 g
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- 1 In a large pot, heat 1 tablespoon of the olive oil over medium. Add garlic, leek, carrot and cores of Brussels sprouts and cook, stirring, for 5 minutes.
- 2 Add beans, tomatoes and stock. Bring to a simmer and cook, stirring occasionally, for 5 minutes. Add extra water if needed. Add broccoli, chicken and celery salt and cook a further 5-10 minutes, until chicken is cooked through. Add reserved Brussels sprouts leaves and stir through.
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- Set a large 6-8 quart soup pot over medium heat. Add the olive oil, onions, garlic, mushrooms, and carrots. Sauté for 5-8 minutes to soften the vegetables, stirring regularly.
- Place the whole chicken breasts down in the sautéed veggies at the bottom of the pot. Add in the chicken broth, water, canned tomatoes, red wine, Italian seasoning, 1 teaspoon salt, and 1/4 teaspoon ground black pepper. Bring to a boil and simmer for 15-20 minutes, until the chicken breasts are cooked through.
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- Open the can of tomatoes. Chop the vegetables and have them ready to go in the pot group, by group.
- In a large soup pot, heat two tablespoons of oil over medium high heat. Add the vegetables in this order, stirring them and covering to cook between each addition: Onions, garlic, celery and carrots, cover and cook for 5 minutes, stirring occasionally. Zucchini and the seasoning blend, cover and cook for 1 minute. Green beans, cover and cook for another minute. Cabbage and wine, cover, and cook for roughly 2 minutes.
- Add the tomatoes and their liquid crushing them with your hands, and add the chicken broth and cover, bringing to a fast simmer. Reduce heat and simmer gently, covered, until the vegetables are tender, about 40 minutes.
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- Heat olive oil over medium-high heat in a large dutch oven or large casserole dish (any dish that is large and ovenproof).
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- Stir in the chicken broth, rosemary, thyme, parsley, bay leaf, salt and pepper, mushrooms, potato, zucchini and tomatoes. Bring to a boil; reduce heat to low and simmer, uncovered, until the potato and vegetables are tender – about 20 minutes.
- Stir in the peas, corn and chicken. Simmer for 5-10 more minutes, or until heated through. Discard bay leaf. Garnish with additional fresh herbs and serve immediately.
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