CHICKEN AND ROOT VEGETABLE SOUP
Looking for a hearty dinner? Then check out this chicken and veggies soup that is ready in 50 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in Dutch oven over medium heat. Cook onion, carrots, parsnips and leek in butter about 5 minutes, stirring occasionally, until carrots are tender.
- Stir in broth and pasta. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender.
- Stir in remaining ingredients. Cover and simmer about 5 minutes or until hot.
Nutrition Facts : Calories 285, Carbohydrate 34 g, Cholesterol 40 mg, Fiber 5 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 1520 mg
CHICKEN SOUP WITH ROOT VEGETABLES
Easy chicken soup recipe with root vegetables.
Provided by Lora Zarubin
Categories Soup/Stew Chicken Low Fat Kid-Friendly Low Cal High Fiber Dinner Lunch Root Vegetable Carrot Sweet Potato/Yam Fall Healthy Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Cut meat off chicken and dice. Place both carcasses, 5 quarts water, halved onion, whole garlic cloves, carrot chunks, celery chunks, 2 bay leaves, parsley sprigs, thyme sprigs, and allspice in 8-to 10-quart pot. Bring to boil. Reduce heat. Simmer 1 1/4 hours.
- Strain broth; return to pot and boil until reduced to 7 cups.
- Heat oil in another large pot over medium-high heat. Add chopped onion, sliced garlic, and 2 bay leaves; sauté 2 minutes. Add carrot cubes, chopped thyme, celery root, sweet potatoes, parsnips, 1 teaspoon sea salt, and 7 cups broth; bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add diced chicken; season with more salt and pepper. Garnish with chopped parsley.
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
ROASTED CHICKEN WITH ROOT VEGETABLES
I always wanted to learn to make an excellent roasted chicken at home. I tried to find a recipe that is quick and easy, but in the process, I didn't lose the flavors of the chicken. I could not see any that had a few steps or ingredients. This is a recipe I came up with after trying many different methods. I used to buy a lot of rotisserie chicken, but after I learned this easy chicken dish, I don't think I will ever go back. The chicken turns out to be flavorful and juicy. It can be served with the vegetables as a main dish or use it in other recipes that have chicken in them.
Provided by ServingsofYum
Categories Meat and Poultry Recipes Chicken Baked and Roasted Whole
Time 10h10m
Yield 8
Number Of Ingredients 9
Steps:
- Wash the chicken and pat dry. Poke it with a toothpick all over about 40 times. Season with salt and put in the refrigerator to chill for 8 hours.
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine melted butter and saffron in a small bowl. Pour over chicken to cover, and season with salt and pepper. Stuff chicken with lemon slices garlic. Tie the chicken legs with kitchen string and tuck legs underneath.
- Lay carrots, fennel, and onion at the bottom of a roasting pan and rest the chicken on top.
- Roast in the preheated oven for 1 hour and 15 minutes. Spoon the juices from the chicken over the vegetables. Sprinkle with salt and pepper. Continue to roast until no longer pink at the bone and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove from the oven and cover with aluminum foil; let sit for 15 to 30 minutes before serving to allow the chicken to absorb all the juices.
Nutrition Facts : Calories 322.8 calories, Carbohydrate 10.9 g, Cholesterol 123.6 mg, Fat 12.3 g, Fiber 3.7 g, Protein 41.4 g, SaturatedFat 3.8 g, Sodium 175.7 mg, Sugar 2.6 g
CHICKEN SOUP WITH ROOT VEGETABLES
From Bon Appetit Sept. 2010, by Lora Zarubin. Read More http://www.epicurious.com/recipes/food/views/Chicken-Soup-with-Root-Vegetables-360590#ixzz1guhfwInt Per serving: 285 calories, 9 g fat, 4 g fiber
Provided by Queen Dana
Categories Chicken
Time 3h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cut meat off chicken and dice. Place both carcasses, 5 quarts water, halved onion, whole garlic cloves, carrot chunks, celery chunks, 2 bay leaves, parsley sprigs, thyme sprigs, and allspice in 8-to 10-quart pot. Bring to boil. Reduce heat. Simmer 1 1/4 hours.
- Strain broth; return to pot and boil until reduced to 7 cups.
- Heat oil in another large pot over medium-high heat. Add chopped onion, sliced garlic, and 2 bay leaves; sauté 2 minutes. Add carrot cubes, chopped thyme, celery root, sweet potatoes, parsnips, 1 teaspoon sea salt, and 7 cups broth; bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add diced chicken; season with more salt and pepper. Garnish with chopped parsley.
Nutrition Facts : Calories 377, Fat 18.9, SaturatedFat 4.7, Cholesterol 56.7, Sodium 598.3, Carbohydrate 43.6, Fiber 11.1, Sugar 6.2, Protein 18.3
HERB CHICKEN SOUP WITH SPRING VEGETABLES
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts. Cover with the broth, bring just to a boil over high heat, skim off any foam that comes to the surface. Adjust the heat to very low and cover. Cook the chicken until firm to the touch, about 20 minutes. Remove the chicken to a platter, when cool enough to handle and pull into large strips; discard the bones.
- When ready to serve, add the asparagus, peas, and mushrooms to the broth. Cook until the vegetables are just tender, about 3 to 5 minutes, and remove herb bundle. Return chicken to the broth and warm through.
- Divide chicken between 4 large soup bowls and ladle some broth and vegetables into each bowl. Garnish each soup with the chopped parsley and tarragon. Serve.
SIMMERED CHICKEN WITH ROOT VEGETABLES
A simplified version of poule au pot (chicken in a pot), this comforting dish showcases the first of the season's root vegetables. Here, the cooking liquid becomes a light broth for ladling over the chicken and the vegetables.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Remove giblets from the chicken, and season generously with salt. Place in a large pot. Add bay leaves, peppercorns, onion, celery, carrots and turnips (with some of the greens left intact), and potatoes. Fill pot with water until ingredients are 1 inch below the surface, and bring water to a boil.
- Reduce heat to low and simmer, skimming foam from the surface, until chicken is cooked through and the vegetables are tender, about 45 minutes. Season to taste with salt and pepper. Stir in dill.
- Transfer chicken to a cutting board and let rest 5 minutes. Transfer vegetables to a large serving dish. Carve chicken and arrange with vegetables. Serve immediately, ladling broth over each serving.
Nutrition Facts : Calories 433 g, Cholesterol 127 g, Fat 14 g, Protein 42 g, Sodium 196 g
CHICKEN AND ROOT VEGETABLE STEW
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Heat oil in heavy large pot over medium-high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch; transfer browned chicken to large bowl. Pour off all but 2 tablespoons drippings from pot. Add onions to pot and sauté over medium heat until golden, about 8 minutes. Add garlic and sauté 1 minute. Add wine and 1/4 cup marjoram and simmer until wine evaporates, about 4 minutes. Return chicken to pot. Arrange vegetables over chicken. Pour chicken broth over. Cover and bring to boil. Reduce heat and simmer until chicken is cooked through and vegetables are tender, about 30 minutes.
- Using slotted spoon, carefully transfer chicken and vegetables to large clean bowl. Boil liquid in pot until reduced to 3 cups, about 10 minutes. Mix cream and cornstarch in medium bowl. Stir into liquid in pot. Simmer until thickened to sauce consistency, about 5 minutes. Return chicken and vegetables to pot. (Can be made 2 days ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated.) Bring stew to simmer, stirring gently. Add remaining 2 tablespoons marjoram and serve.
INSTANT POT CHICKEN DINNER WITH ROOT VEGETABLES
Make and share this Instant Pot Chicken Dinner With Root Vegetables recipe from Food.com.
Provided by norasingley
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine lemon zest, red pepper flakes, 1 tablespoons plus 1 teaspoon salt, and 2 teaspoons black pepper in a small bowl. Using your fingers, lift skin up and off of breasts and legs. Season underneath skin with half of salt mixture. Using remaining half to season exterior of chicken.
- Place bird in the Instant Pot. Top with turnips, parsnips or carrots, fennel, shallots, and thyme sprigs. Season vegetables with salt and pepper. Pour white wine and water or broth into the bottom of the Instant Pot. Scatter butter over contents of pot and dot with dijon.
- Place lid on pot and set pressure to high. Cook 20 minutes. Release pressure naturally for 10 minutes before releasing pressure manually. Open lid and place to saute setting. Remove chicken and vegetables with a slotted spoon to a plate. Keep warm. When liquid comes to a simmer, add kale and cook just until wilted, 30 seconds. Serve with chicken and root vegetables, spooning sauce around each portion. If a more stew-like meal is desired, pull meat from bones before serving, discarding skin, add back to soup pot with kale and vegetables.
Nutrition Facts : Calories 99.5, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 97.7, Carbohydrate 12.1, Fiber 3, Sugar 2.1, Protein 1.9
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CHICKEN SOUP WITH ROOT VEGETABLES RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (22)Author Lora ZarubinServings 6Total Time 3 hrs
- Cut meat off chicken and dice. Place both carcasses, 5 quarts water, halved onion, whole garlic cloves, carrot chunks, celery chunks, 2 bay leaves, parsley sprigs, thyme sprigs, and allspice in 8- to 10-quart pot. Bring to boil. Reduce heat. Simmer 1 1/4 hours.
- Heat oil in another large pot over medium-high heat. Add chopped onion, sliced garlic, and 2 bay leaves; sauté 2 minutes. Add carrot cubes, chopped thyme, celery root, sweet potatoes, parsnips, 1 teaspoon sea salt, and 7 cups broth; bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add diced chicken; season with more salt and pepper. Garnish with chopped parsley.
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