Chunky Chicken Soup Mediterranean Style Food

MEDITERRANEAN CHICKEN ORZO SOUP

Steps:

• In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add vegetables, salt, oregano and pepper; cook and stir 4-6 minutes or until vegetables are crisp-tender. Add wine, stirring to loosen browned bits from pan. Stir in broth, rosemary and bay leaf; bring to a boil., Add orzo. Reduce heat; simmer, covered, 15-18 minutes or until orzo is tender, stirring occasionally. Return chicken to pan; heat through. Stir in lemon zest and juice; remove bay leaf. If desired, top each serving with parsley.

MEDITERRANEAN-STYLE TURMERIC LEMON CHICKEN SOUP

Steps:

• In a large Dutch oven or pot, combine the chicken with 6 cups of water. Season generously with salt and pepper. Add the onion and 2 whole garlic cloves. Bring to a boil over medium-high heat, then lower the heat and let simmer gently for 15 to 20 minutes or until the chicken is cooked.
• When ready, remove the chicken from the pot and carefully shred it using two forks. Strain the broth using a mesh strainer over a large bowl. Discard the onion and garlic. Set the broth in its bowl aside for now.
• Carefully wipe the pot and return to the heat. Add a couple tablespoons extra virgin olive oil and warm over medium heat. Add the minced garlic, carrots, and spices.
• Return the shredded chicken to the pot. Stir to combine. Season with kosher salt.
• Add the cooking broth and bring to a boil, then lower the heat to medium-low, and cover partly. Cook for another 15 to 20 minutes (the carrots should be tender and cooked through).
• Stir in the spinach, herbs, and lemon juice and zest. Transfer to serving bowls. Enjoy!

MEDITERRANEAN CHICKEN SOUP

Steps:

• Season chicken with Greek seasoning and pepper. In a Dutch oven, saute chicken in oil until no longer pink; remove and set aside. Add green onions and garlic to the pan; saute for 1 minute. Add wine, stirring to loosen browned bits from pan., Stir in the broth, tomatoes, olives, capers, basil, oregano and chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Return to a boil. Stir in orzo. Cook 8-10 minutes longer or until pasta is tender. Stir in lemon juice and parsley.

CHUNKY CHICKEN SOUP, MEDITERRANEAN STYLE

Steps:

• In a stockpot or 5-quart Dutch oven, heat the oil over moderate heat. Add the onion, green pepper, and garlic. Sauté until soft.
• Stir in tomatoes and juice, chicken stock, water, rice, and basil. Bring to a boil. Simmer gently, covered, for 10 minutes.
• Add carrots and cook about 5 minutes.
• Add chicken, green beans, and olives. Cook, uncovered, for 5 minutes until chicken is cooked through. Add black pepper.

CHUNKY CHICKEN SOUP

Steps:

• In a large saucepan, cook the chicken, celery and onion in oil until chicken is no longer pink. , Add the broth, carrots, thyme, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. , Stir in macaroni and peas. Cover and simmer for 15 minutes or until the macaroni is tender.

CHUNKY CHICKEN NOODLE SOUP

Steps:

• Saute the carrot, celery and onion in butter in a Dutch oven until tender. Stir in the broth, chicken and seasonings. Bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley.

CHUNKY TURKEY SOUP, MEDITERRANEAN STYLE

Steps:

• In a large stockpot, heat the oil over moderate heat.
• Add the onion, green pepper, and garlic and sauté, stirring occasionally for 5 minutes.
• Stir in tomatoes, chicken broth, water, carrots, rice, and basil. Heat to boiling, then reduce heat; cover and simmer for 15 minutes.
• Add the green beans, black olives, turkey and salt and pepper. Cook uncovered for about 5 minutes or so until soup is heated through.
• Serve with garlic sticks or crusty bread.

CHUNKY CHICKEN SOUP

Steps:

• In a large skillet over medium high heat, brown chicken in oil. Transfer to a 5 quart slow cooker.
• Add the onion, carrots, celery and corn.
• In a small bowl, whisk the soup, broth and dill until blended; stir into slow cooker.
• Cover and cook on low for 4 hours or until vegetables are tinder.
• Stir in peas and cream. Cover and cook 30 minutes longer or until heated through.