SPICY CHICKEN VEGETABLE SOUP
With the onset of winter I'm always on the outlook for new soup recipes to warm me up and this one, from UK chef Lindsey Bareham, caught my eye. I modified it to suit my taste. You can also use cooked chicken pieces in this recipe, just add them right at the end instead of earlier in the process.
Provided by Sackville
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan and soften the onions, garlic, ginger and chilli for 3-4 minutes.
- Increase the heat slightly and add the leeks and potatoes.
- Season with salt and pepper, cover and let cook for about 5 minutes, stirring occasionally, until the leeks begin to soften.
- Stir the chicken and cook until it browns in patches.
- Now add the peppers and the stock.
- Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes until the chicken is tender and cooked through and the potatoes are also cooked.
- Taste and adjust the seasoning before serving.
- Sprinkle over some coriander.
- You may also like to add a bit of lemon juice.
VEGETABLE CHICKEN BARLEY SOUP
With chicken, barley and a host of delicious veggies, this is a tasty antidote to cold and flu chills. -Patricia Randall, Newton, Kansas
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook chicken in 1 tablespoon oil until no longer pink. Remove and set aside., In the same pan, saute the leeks, celery and carrot in remaining oil for 4 minutes. Add mushrooms and garlic; cook 2 minutes longer. Stir in the broth, water, seasonings and chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Stir in barley and return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until barley and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 218 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 550mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
MOUTHFUL OF SPICE CHICKEN VEGETABLE SOUP
I usually make a nice Chicken Tortilla Soup recipe that I got from Taste of Home, but this particular night, I wanted something a little different. I had a couple containers of arugula in my refrigerator and wanted to see if I could use that in the soup recipe.....I did! This soup really is quite spicy, but I am approximating on all the spice and vegetable amounts. Please feel free to alter the spices and veggie content to your liking. As I have it right now, there remains a nice heat in my mouth after a couple bites but not so much so that I am feeling a need for bread or milk. ;) Note--you can definitely leave the chicken out to have just a vegetarian soup; the vegetables are the main appearance here, not the chicken! You could also very easily add tofu cubes to the soup instead of the chicken. If you try this, I do hope you enjoy it and find it as simple as I did to make.
Provided by FoodExplorer
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In medium saucepan, pour one can of chicken broth, carrots, celery, minced onion, garlic, Rotel lime and cilantro diced tomatoes, chili powder, cumin, lemon pepper and bay leaf.
- Simmer for about 20 minutes, or until carrots are tender.
- Meanwhile, slice the tomato and onion into quarters.
- Broil the tomato and onion for five minutes (sprayed with nonstick spray or rubbed with 1/2 teaspoons oil, whichever you prefer) or until tender; puree the tomato and onion with the other can of Rotel tomatoes.
- When carrots are tender, add the 2nd can of chicken broth, the pureed tomato mixture, chicken, corn, and arugula.
- Let the soup mixture simmer for another 20 minutes, then enjoy!
Nutrition Facts : Calories 193.9, Fat 7.3, SaturatedFat 2, Cholesterol 37.8, Sodium 148.9, Carbohydrate 15.8, Fiber 3.3, Sugar 5.1, Protein 18.6
ZESTY CHICKEN SOUP
This spicy chicken soup is chock full of chicken and vegetables. Best of all, it freezes nicely, making a second meal with little effort! -Gwen Nelson, Castro Valley, California
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings (3-3/4 quarts).
Number Of Ingredients 18
Steps:
- Place chicken in a Dutch oven; add water. Bring to a boil; reduce heat. Simmer, covered, 10-15 minutes or until chicken juices run clear. Remove chicken; cut into 1/2-in. cubes and set aside., In a large skillet, heat oil over medium-high heat. Add onion, celery and garlic; cook and stir until tender., Add to cooking juices in Dutch oven. Stir in tomatoes, tomato sauce, salsa, zucchini, carrots, corn, chilies, cumin, chili powder and basil. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender. Add chicken; heat through., If desired, serve with cheese and tortilla chips. Soup may be frozen for up to 3 months.
Nutrition Facts : Calories 152 calories, Fat 3g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 518mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
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- Parsley. Parsley has a clean and peppery flavor that can help to brighten up any dish, and it’s no different in chicken vegetable soup. This herb is a great way to add some extra flavor to your soup without overwhelming the other ingredients.
- Thyme. Thyme usually has a sharp, almost minty flavor which can go well with chicken. When used correctly, it can add a lot of flavor to your soup without making it too overwhelming.
- Rosemary. This lemony-pine-like herb is a classic for chicken soup, and for good reason – its fragrant aroma and flavor add a touch of sophistication to this humble dish.
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- Garlic. How could I almost forget about garlic? This is a common ingredient in many savory dishes and it’s no surprise that it would also be great for adding flavor to soup!
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- Smoked Paprika. Smoked paprika has a smoky and spicy flavor that can really enhance the flavor of chicken vegetable soup. This spice is made from dried and smoked peppers, so it has a deep red color and a slightly sweet taste.
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