MEDITERRANEAN CHICKEN ORZO SOUP
My husband is Greek, so I'm always trying new Mediterranean recipes. This lemon chicken orzo soup is his favorite dish that I make. Serve it with a little feta or Parmesan and a side of toast. -Kristine Kosturos, Olympia, Washington.
Provided by Taste of Home
Time 45m
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 223 calories, Fat 6g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 630mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
CHUNKY CHICKEN SOUP, MEDITERRANEAN STYLE
Make and share this Chunky Chicken Soup, Mediterranean Style recipe from Food.com.
Provided by Julie Bs Hive
Categories European
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 412.1, Fat 8.8, SaturatedFat 1.7, Cholesterol 65.8, Sodium 400.3, Carbohydrate 49.3, Fiber 8.6, Sugar 12.2, Protein 36.7
MEDITERRANEAN CHICKEN BOWLS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cook the bulgur as the label directs; season with salt.
- Whisk the olive oil, vinegar, shallot, cumin and mustard in a medium bowl, then season the dressing with salt and pepper. In a separate bowl, toss half of the dressing with the chicken. Toss the remaining dressing with the kale, romaine, cucumber, bell pepper and tomatoes.
- Divide the bulgur among 4 bowls, then top with the kale mixture and chicken. Top with hummus and sprinkle with parsley. Serve with pita bread.
Nutrition Facts : Calories 530, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 45 milligrams, Sodium 700 milligrams, Carbohydrate 65 grams, Fiber 11 grams, Protein 28 grams, Sugar 5 grams
MEDITERRANEAN CHICKEN SOUP
This is my go-to soup when I'm under the weather. It always makes me feel better. This filling dish is also delicious for lunch or dinner, even when you're feeling great. -Angie Pitts, Charleston, South Carolina
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 285 calories, Fat 5g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 1042mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
MEDITERRANEAN CHICKEN BAKE
When searing the chicken for this flavorful potluck dish, work in batches to avoid crowding the pan. Crowding creates steam that will make the crispy skin soggy. This recipe comes from TV chef Sarah Mastracco.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Season chicken with salt and pepper; working in batches, add chicken to skillet, skin-side down, and cook until golden brown, 5 to 7 minutes. Turn chicken and cook 3 minutes more. Transfer to a large baking dish.
- Drain oil from pan and return to medium heat. Add white wine to deglaze and use a wooden spoon to scrape up browned bits from bottom of pan. Whisk in red-wine vinegar, mustard, light-brown sugar, and dates; simmer until reduced by half, 3 to 4 minutes.
- In a medium bowl, mix together remaining tablespoon olive oil, thyme, olives, capers, and cherry tomatoes; season with salt and pepper and toss to combine. Evenly distribute olive mixture over chicken and top with pan sauce. Transfer to oven and bake until chicken is cooked through, 55 to 65 minutes. Sprinkle with parsley and serve.
MEDITERRANEAN CHICKEN AND LEMON SOUP
I made this without the red pepper simply because I didn't have any at hand. It was still very good and in fact I'm not sure I'll include it next time, also I'll half the amount of chicken next time. The lovely broth and rice are the stars of this soup. It's rich and lemony and a real treat to this lemon lover.
Provided by Annacia
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil broth in medium saucepan.
- Add rice and carrot; cook until carrot is tender.
- Stir in chicken, bell pepper, lemon juice and garlic.
- Combine 1 tablespoon evaporated milk and cornstarch in small bowl; stir into soup. Gradually stir in remaining evaporated milk.
- Bring to just a boil, stirring occasionally.
- Remove from heat. and stir in basil before serving.
Nutrition Facts : Calories 355.1, Fat 7.2, SaturatedFat 2.1, Cholesterol 62.6, Sodium 236, Carbohydrate 37.4, Fiber 1.1, Sugar 12.9, Protein 34.5
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