Chicken Soup With Roasted Root Vegetables And Spinach Food

CHICKEN AND SPINACH SOUP WITH VEGETABLES

Steps:

• Season sliced chicken generously with paprika, oregano, basil, and salt.
• In a large soup pan, heat 1 tablespoon of olive oil on medium-high heat. Add sliced chicken and cook medium-high heat until browned on both sides. The chicken does not have to be cooked all the way through, as it will continue to cook in the soup.
• Add another tablespoon of olive oil to the same pan. Add chopped onion, chopped green bell pepper, and chopped carrot and cook for another minute on medium-high heat.
• Add chopped tomatoes, red kidney beans, fresh spinach, and minced garlic to the pan.
• Add chicken broth and water. Add 1/2 teaspoon of oregano and 1/2 teaspoon basil.
• Bring to boil and then simmer for about 20-30 minutes until the carrots are soft and the chicken is completely cooked through. Season with salt to taste.

HERBED CHICKEN & SPINACH SOUP

Steps:

• In a 3-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4-5 hours or until chicken is tender. Stir in spinach; cook 30 minutes longer or until spinach is wilted. Top with cheese.

SPINACH CHICKEN SOUP

Steps:

• Over high heat, bring chicken broth and water, mustard, and garlic to a simmer. As this is coming to a boil, de-rib and wash the spinach, then tear the leaves into 2-inch pieces. Lightly toast 4 slices of French or Italian bread. When toasted, spread with sundried tomato, pesto or green olive paste.
• When the soup is at a simmer, add the chicken and simmer, uncovered for 2 minutes just to warm through. Then add the spinach leaves, and cook for a few seconds or until the leaves just wilt. Season with salt and pepper to taste.
• Set 2 slices of toasted bread in the bottom of each soup bowl. Remove the soup from the heat, season to taste with salt and pepper and ladle it over the bread.

ROASTED VEGETABLE SOUP

Steps:

• In a large saucepan, heat 3 cups of chicken stock. In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
• Preheat the oven to 425 degrees F.
• Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
• Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
• Sprinkle with parsley, season to taste, and serve hot.

CHICKEN SOUP WITH ROASTED ROOT VEGETABLES AND SPINACH

Steps:

• Preheat the oven to 400° F. In a large bowl, mix together parsnips, carrots, and sweet potato with 2 1/2 tbsp extra-virgin olive oil and 1 tsp each salt and pepper. Toss the root vegetable mixture to ensure proper coating. Transfer the root vegetables to a baking sheet in a single layer. Bake for 25 minutes or until the vegetables are tender, and the parsnips are golden brown. Stir every 7 - 10 minutes. Remove the root vegetables from the oven and set aside when finished. Melt 1 tbsp unsalted butter with 1 tbsp extra-virgin olive oil in a large stock pot over medium heat. In 2 or 3 small batches, add the chicken thighs to the pot, being sure not to overcrowd. Lightly salt and pepper each batch. Once each batch of chicken has browned on all sides, remove from the pot and set on a plate lined with paper towels to drain. Turn the heat down to medium-low. Add the onion and garlic, and sauté just until the onions begin to turn translucent (about 2 minutes). Add the celery and continue to cook for 2-3 minutes longer, until the onions begin to caramelize, and the celery softens slightly. Add the 2 tbsp flour and stir constantly for 30 seconds, or until all the liquid in the pot has been absorbed and a roux begins to form. Add the 1/4 cup white wine and continue stirring until a thick paste is formed (about 1 minute). Add the roasted root vegetables, then the chicken to the pot. Stir to coat the meat and vegetables with the roux. Stirring after each addition, add the 4 cups chicken broth, one cup at a time. Bring the soup to a boil, and reduce the heat to low--just enough to maintain a soft simmer. Add 1 tsp each of: nutmeg, red pepper flakes, sage, and oregano. Test the broth for salt content and adjust salt/pepper as needed. Simmer for 10 minutes, uncovered. Add the 5 oz baby spinach and stir constantly for about 1 minute or until spinach wilts. Turn off the heat. Let the soup cool for 5 minutes, and serve.

ROOT VEGETABLE SOUP

Steps:

• Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
• Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
• To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.

WINTER ROOT VEGETABLE SOUP

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
• Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
• Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.