CHICKEN AND SPINACH SOUP WITH VEGETABLES
Delicious Chicken and Spinach Soup with Vegetables: spinach, beans, green bell peppers, carrots, and tomatoes. This easy recipe is healthy and gluten-free!
Provided by Julia
Categories Main Course Soup
Time 45m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 160 kcal, Carbohydrate 15 g, Protein 14 g, Fat 4 g, Cholesterol 29 mg, Sodium 403 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
TOMATO AND EGGPLANT SOUP
Steps:
- Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.
- Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.
CHICKEN TORTELLINI SOUP
This Chicken Tortellini Soup with spinach and tomatoes is so easy prepare, yet exceptionally delicious! It's made entirely in one pot and can be ready in 30 minutes or less! Put down the can of basic tomato soup and give the classic a tasty twist!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Time 30m
Number Of Ingredients 13
Steps:
- Saute vegetables: Heat oil in a large sauce pot or Dutch oven over medium-high heat. Add the onion, Italian seasoning and pepper flakes. Season generously with salt and pepper. Cook until onions are soft and translucent, about 5 minutes, stirring occasionally. Add in the garlic and cook until fragrant, about 30 seconds- 1 minute. Add in the tomato paste and stir until onions are well coated and the paste is caramelized, about 2 minutes.
- Add tomatoes and simmer: Add in the tomatoes and bring to a simmer. Simmer for 3-4 minutes. Use the back of a wooden spoon to slightly break apart the tomatoes as they cook. For a chunkier soup: Continue to use the back of a wooden spoon or potato masher to break up tomatoes to desired size. For a silky soup: Turn the heat off under the pot. Use an immersion blender, or transfer the soup in batches to a stand blender, and puree soup. If using a stand blender, return soup to the pot.
- Add broth and tortellini: Turn the heat under pot to high and stir in the broth. Bring to a boil. Add the tortellini and reduce heat to a rapid simmer. Cook until tortellini is almost al dente, about 6-7 minutes.
- Add chicken and spinach: Stir in the chicken. Then, sir in the spinach and cream. Cook for 2-3 minutes or the spinach is slightly wilted and the tortellini is cooked. Taste and adjust for seasoning with salt and pepper.
- To serve: Ladle soup into serving bowls and garnish with parsley, basil parmesan and a squeeze of lemon. Enjoy!
Nutrition Facts : Calories 271 kcal, Carbohydrate 21 g, Protein 19 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 40 mg, Sodium 495 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CHICKEN SOUP WITH SPINACH, EGGPLANT & TOMATO
This super-foods-packed soup helps the body recuperate and satisfies the soul. David makes this for me after the flu, a nasty migraine, or even just a tough day. Great on blustery days, too!
Provided by Heather3271
Categories Clear Soup
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Place eggplant in a large colander and sprinkle lightly with salt. Let stand for 30 minutes (sweating the eggplant). Rinse thoroughly to remove salt and drain well.
- In a large non-stick pot, heat 2 Tbsp olive oil and garlic over medium heat, being careful not to burn the garlic (approx. 2 minutes).
- Add eggplant to pot and saute for 12 minutes.
- Add onion; saute until translucent.
- Add diced tomatoes (including liquid), dried thyme, and salt & pepper. Bring to boil. Then, simmer for 30 minutes stirring often and gently to break up tomatoes.
- Meanwhile, place thawed spinach into colander and use your hands to squeeze out any excess water; set aside.
- Add chicken broth, chicken, and spinach. Simmer 30 minutes.
- Serve with crusty French bread.
- NOTES: Eggplant is a thirsty vegetable and will soak up olive oil when sauteing. Do not be afraid to add extra oil as needed. If using store-bought chicken broth, then reduce to 4 cups and add 2 cups water.
Nutrition Facts : Calories 129.8, Fat 6.9, SaturatedFat 1.2, Sodium 502.4, Carbohydrate 13, Fiber 5.6, Sugar 5.8, Protein 6.6
HERBED CHICKEN & SPINACH SOUP
I love this slow cooker dish because it combines some of my favorite ingredients, such as savory spices, kidney beans and fresh spinach. To create a hearty meal, I eat the chicken soup with a side of crusty bread slathered in butter.-Tanya MacDonald, Antigonish County, Nova Scotia
Provided by Taste of Home
Categories Lunch
Time 4h50m
Yield 4 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 331 calories, Fat 10g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 955mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 8g fiber), Protein 33g protein.
RICH AND CREAMY ROASTED EGGPLANT SOUP
This is a great tasting soup, rich and creamy, with tangy goat cheese to balance out your taste sensation! If you want to, you can use chicken or vegetable broth in the place of the heavy cream--but I like the cream, myself!
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.
- Roast in preheated oven until very tender and brown in spots, 45 minutes.
- Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
- Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.
Nutrition Facts : Calories 440.5 calories, Carbohydrate 22.4 g, Cholesterol 101.1 mg, Fat 37 g, Fiber 4.9 g, Protein 9.2 g, SaturatedFat 20 g, Sodium 163.4 mg, Sugar 9.1 g
ROASTED EGGPLANT AND TOMATO SOUP
Provided by Rachael Ray : Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Pour enough oil to coat the center of a baking sheet. Season the scored eggplant with salt and pepper, then arrange the cut sides down in the EVOO. Drizzle the garlic with EVOO and season with salt and pepper. Wrap in a foil pouch and roast along with the eggplant until very tender, 40 minutes. Cool to handle.
- Heat 2 tablespoons EVOO, a couple of turns of the pan, in a Dutch oven over medium-high heat. Add the thyme, crushed red pepper flakes, onions and salt and pepper and stir to soften, 5 minutes. Add the tomato paste and stir 1 minute more. Then add the stock, wine, and tomatoes. Scrape the eggplant away from skin and add the flesh, along with the garlic, squishing the cloves from the skins. Add the basil. Puree the soup with an immersion blender. Simmer to thicken. Cool and store for a make-ahead meal. Reheat the soup over medium heat, and top with the basil and cheese.
SPINACH CHICKEN SOUP
Provided by Food Network
Yield 2 servings
Number Of Ingredients 9
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.
CHICKEN, SPINACH, AND POTATO SOUP
This delicious, fresh soup combines all of the great features of a full dinner into one bowl.
Provided by Catherine Ann
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Bring chicken thighs, chicken stock, and water to a simmer in a large saucepan over medium-high heat. Reduce heat to medium-low, and continue simmer in until the chicken is no longer pink in the center, about 20 minutes. Remove the chicken thighs, and set aside to cool. Reserve the broth.
- While the thighs are cooling, heat olive oil in a large pot over medium heat. Stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the potatoes, then strain the reserved cooking liquid into the pot. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes are tender, about 25 minutes.
- Cut the cooked chicken into cubes and add to the simmering potatoes. Cook for 5 minutes, then stir in the garbanzo beans, spinach, and roasted pepper; simmer 10 more minutes. Season to taste with salt and pepper, and sprinkle with grated Parmesan cheese before serving.
Nutrition Facts : Calories 296.9 calories, Carbohydrate 33.8 g, Cholesterol 37.2 mg, Fat 10.8 g, Fiber 5.8 g, Protein 17.1 g, SaturatedFat 2.5 g, Sodium 504.3 mg, Sugar 2.2 g
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