POACHED CHICKEN AND VEGETABLE SOUP
This chicken soup is chock full of goodness and flavour, and it's super filling too
Provided by Jamie Oliver
Categories Healthy lunchbox Chicken Gorgeous Winter Soups British Vegetables Light meals Mains
Time 2h15m
Yield 6
Number Of Ingredients 8
Steps:
- Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.
- Simmer on a medium heat for 1½ hours or until the chicken is cooked through.
- Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there's about 2 litres left.
- Meanwhile, tear the cooked chicken into long chunks. Once the broth has reduced, throw the vegetables back in the pan with the peas, leeks and chicken. Simmer for a further 5 minutes, then remove the sprigs of thyme.
- Serve in warm bowls sprinkled with chopped parsley and the celery leaves.
Nutrition Facts : Calories 462 calories, Fat 24.9 g fat, SaturatedFat 6.9 g saturated fat, Protein 36.4 g protein, Carbohydrate 20.5 g carbohydrate, Sugar 5.9 g sugar, Sodium 0 g salt, Fiber 0 g fibre
CHICKEN VEGGIE SOUP
Steps:
- Heat the olive oil in a large pot over medium heat. Add the chicken, quinoa, celery, carrots, sweet potato, onion, Yukon gold potato and some salt and pepper to the pot. Top with the Beef Bone Broth and bring to a simmer. Cover and cook until the vegetables are tender and the chicken and quinoa are cooked through, 12 to 15 minutes. Stir in the oregano, thyme, sage and kale and cook until the kale is tender, another 3 minutes.
- Preheat the oven to 450 degrees F.
- Rinse the beef bones thoroughly with cold water, then pat dry and put on a baking sheet. Add the tomato paste, carrots, celery, garlic and onion and mix with the bones. Roast until the bones char, about 20 minutes.
- Transfer the bones and veggies to a slow cooker. Add the peppercorns, thyme and bay leaves. Cover with water and cook on high for 6 hours.
- Strain the broth through a colander into a bowl (discard the bones and vegetables).
Nutrition Facts : Calories 179, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 31 milligrams, Sodium 212 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 15 grams, Sugar 2 grams
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
POACHED CHICKEN AND VEGETABLES IN BROTH
I know that "boiled" anything is not a popular concept these days (one reason I call this "poached"), but don't disdain or neglect this elemental dish. It is still one of the easiest and most satisfying one-pot meals we can give our families. It's also faster to make than ever: the big birds I buy-plump, meaty, and best when organically raised-are thoroughly cooked, tender, and moist after barely 45 minutes in the broth. When you really want to make it festive, substitute a capon for the chicken. And with markets that offer an unprecedented array of produce and herbs in all seasons, we can surround the chicken with a greater variety of vegetables than our great-great-grandmothers ever had at one time. In this recipe, I've loaded the pot with seven hearty and aromatic vegetables (almost 5 pounds' worth), but you can certainly choose others or vary the amounts. Just cut enough vegetables overall to give everyone a bountiful serving, drizzling the meat and vegetables with some extra-virgin olive oil and a few grains of sea salt to make it complete. But I also hope you'll top each portion, as I do, with a dollop of salsa verde, a traditional condiment for boiled foods. The bright, acidic flavor and fresh, uncooked texture of the finely chopped salsa are a perfect counterpoint to the poached meat and vegetables-it makes a meal of boiled chicken exciting as well as comforting.
Yield serves 6 to 8, with extra broth
Number Of Ingredients 24
Steps:
- Pour the water into the pot, set it over low heat to get started, and add the seasonings-salt, peppercorns, porcini, bay leaves, and cheese rind. Cut up all vegetables as follows, and drop them into the pot:
- Cut the leeks crosswise into 4-inch lengths, but don't slice them open.
- Cut the carrots and parsnips crosswise into 3-inch lengths; slice thick sections lengthwise in half or quarters, so all pieces are about 1 inch thick (throw the skinny pointed ends of the parsnips into the broth too).
- With a vegetable peeler, shave off the outer layer of the celery stalks, then cut crosswise into 3-inch lengths.
- Slice the celery root into 2-inch, roughly square chunks.
- Trim off the tough root end of the fennel bulb, but leave the core intact so the leaves are held together; slice the bulb into six or eight wedges, through the core.
- Trim the onions but leave the root ends intact, so the layers are held together.
- When all the vegetables are in the pot, put on the cover and turn the heat to high. Bring the water to a rolling boil, set the cover ajar (I prop it up on a big wooden spoon), and lower the heat to maintain a moderate bubbling. Cook the broth and vegetables for about 30 minutes, while you prepare the chicken.
- Remove the giblets and neck from the chicken, rinse well, and drop them all (including the liver) into the broth. Rinse the chicken under cold running water. Set it on a cutting board; chop off the tail piece and add it to the pot. Pull off all clumps of fat and discard. Twist and fold the wingtips against the neck, so they stay in place under the breast.
- Put the seasonings into the body cavity: the salt, the peppercorns, the smashed garlic cloves, and the bay leaves. Rinse the lemon, cut it in half crosswise, squeeze the juice from both pieces into the cavity, then push in the squashed lemon halves too. Press the bird's legs together, close to the body, so the cavity is covered and the chicken is compact and evenly shaped.
- Spread out the cheesecloth square and place the chicken in the center. Lift two diagonally opposite corners, draw the cloth up and around the bird, and tie the corners in a simple overhand knot. Tighten the knot so it rests on the chicken breast and the cloth is snug against the bird. Now lift the other corners of the cheesecloth and bring them together, tie in another knot, and tighten it to wrap the chicken up completely. Tie the loose ends in square knots that won't unravel.
- Finally, cut a length of twine about a yard long (I double it for strength) and tie one end of the twine under the bulging cheesecloth topknots, in a secure knot. You should now be able to lift the cloth-wrapped chicken with the string-test it now, over the worktable, because you'll need to lift the cooked chicken out of the boiling broth the same way.
- When the broth and vegetables have been cooking for 1/2 hour, uncover, and lower the chicken into the broth with your strong string. Make sure the chicken is submerged, then loop the string around a handle of the stockpot, or any anchor point. Bring the broth back to a good boil, then adjust the heat to keep a steady but gentle bubbling on the surface.
- Cook the chicken, uncovered, for 40 to 50 minutes (less for a smaller chicken, more for a larger one or if you are using a capon). Set a big bowl close to the chicken pot. Turn off the heat, grasp your twine, lift the chicken bundle straight up above the stock, and lower it into the bowl.
- Let the chicken rest in the cheesecloth while you check the vegetables-they should be soft but not falling apart. Cook longer or lift them out of the broth with a spider or other big strainer, into a big bowl. Ladle a bit of hot broth onto the vegetables, and cover with foil or a pot lid to keep them warm.
- To free the chicken, lift it from the bowl onto a tray, a board, or a big piece of foil, which will catch the juices. Cut the twine, untie the cheesecloth knots-try to keep the cloth whole-and unwrap the bird. Spoon out the lemon, bay leaves, and other seasonings from the cavity and discard. To keep the chicken warm, put it back in the bowl, doused with fresh hot broth and covered.
- To strain the broth, drape the moist cheesecloth inside a colander or large strainer and set it over a big pot or bowl (you'll still have several quarts of stock). Pour the broth through the cheesecloth. Taste it for flavor; use (and store) as is, or bring it to a boil and reduce it if you want to concentrate it.
- To make a two-course meal, cook some thin pasta such as capellini or stelline (little stars) or rice in the broth and serve with some grated Parmigiano-Reggiano for the first course. Then serve the chicken, whole or cut up, on a warm serving platter, surrounded with the vegetables. (If they have cooled off, warm them up in broth.) Pass around salsa verde and/or pepper sauce at the table.
- For my family, I like to carve the whole hot chicken at the table and assemble plates, arranging a few pieces of every vegetable around the chicken and spooning 2 tablespoons or more of salsa verde all across the top of the chicken and vegetables, with more salsa verde on the side.
- For the dressing, put 1/2 cup water, 3 tablespoons white vinegar, and 1 teaspoon honey into a small saucepan and bring to a boil. Drop 3 tablespoons of golden raisins into the pan, and poach them gently for 4 minutes; then lift them out with a slotted spoon. Return the liquid to a boil, and cook rapidly until it is reduced to 3 tablespoons. Pour the dressing out of the pan to cool.
- Toast 3 tablespoons pine nuts in a dry pan until golden.
- Shred chicken meat to make 3 cups or so. Put the chicken in a pan with a few spoonfuls of broth (or water), and toss the shreds over low heat just to warm up and refresh. Put the shreds in a mixing bowl, and toss with the warm vinegar-honey dressing, 2 tablespoons extra-virgin olive oil, and 1/2 teaspoon salt-or more to taste. Scatter the plumped raisins and toasted pine nuts over the chicken, and toss together.
- Arrange the salad on a bed of greens, on a large platter or individual salad plates, and serve while the chicken is still slightly warm.
- This recipe gives you the bonus of several quarts of tasty broth. Whether you serve the broth as a soup right away, or save most of it for future meals, garnish it with any of the choices suggested for Turkey Broth (page 80): passatelli, tagliolini, quickly cooked tender spinach leaves, Cheesy Crostini (page 60), or just a heap of freshly grated Parmigiano-Reggiano or Grana Padano.
CHUNKY CHICKEN-VEGETABLE NOODLE SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- Heat a soup pot with the EVOO over medium-high heat. Add the carrots, celery and onions. Cook, partially covered, 3 to 4 minutes. Add the bay leaf, zucchini and some salt and pepper. Partially cover and cook 5 minutes more. Then add the garlic and leeks. Stir 1 to 2 minutes. Add the tomato paste, and stir for 1 minute. Add the grated tomatoes, chicken and stock. Bring to a low boil, adjust the salt and pepper to taste, cool and store. Reheat over medium heat.
- To serve, heat a medium pot of salted water to boil. Cook the noodles to al dente, 5 minutes or so. Drain and toss the noodles with the butter, herbs and some salt and pepper.
- Stir a little lemon zest into the soup. Place a small mound of noodles in each bowl and ladle chunky chicken and vegetable soup over top.
- Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string, sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in the stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Cut half of the meat into bite-size chunks for the soup. Thinly slice or pull the remaining meat, and reserve for another use.
BIG-BATCH CHICKEN SOUP
Use a whole chicken to make a big batch of family-friendly chicken soup. Treat the recipe as a base and add your choice of veg, or bulk it up with grains
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course, Soup
Time 1h40m
Yield Serves 4 with leftovers
Number Of Ingredients 8
Steps:
- Fry the sofrito mix in the rapeseed oil for about 10 mins until it is really soft and the onion is translucent. Do this over a low heat and don't let it brown. Tip into a casserole.
- Sit the chicken on top of the sofrito, add the bay leaf and stock melts and enough cold water to come most of the way up the chicken. Bring slowly to a simmer and then put a lid on the casserole. Cook for 1 hr then check whether the chicken is cooked through - the meat should have started to pull away from the ends of the legs if it is. Carefully lift the chicken out of the pan and let it cool a little then ease the breast meat from the carcass. (Cool and chill the breasts if you want to keep them for another day, or chop them if you want to make a generous batch of this soup.) Strip the remaining meat off the bones and chop it into cubes small enough to sit on a soup spoon.
- Taste the broth the chicken was cooked in and if it tastes weak, then boil it for 15-20 mins to reduce it then taste again. Don't season it until you are happy with the flavour. If you want to chill or freeze some of the soup base do it now and add the rest of the ingredients later when you reheat it. Stir in the peas and sweetcorn (if using) along with the soup pasta and bring back to a simmer. Add back the chicken meat.
Nutrition Facts : Calories 424 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.6 milligram of sodium
HEARTY CHICKEN VEGETABLE SOUP
Steps:
- Bring water and broth to a simmer in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered.
- While chicken is poaching, cook onion in oil in a 4-quart heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes. Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes. Remove from heat.
- While vegetables are cooking, shred chicken into 1/4-inch-wide strips (about 1 inch long). When vegetables are done simmering, stir chicken into soup along with parsley.
POACHED CHICKEN AND VEGETABLES (POULE AU POT)
This is a low-fat version of the classic French dish in which chicken and vegetables are served in bowls with flavorful stock.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 21
Steps:
- Wrap parsley, thyme, peppercorns, bay leaves, and cloves in a piece of cheesecloth; tie with kitchen twine. Heat oil in a stockpot over medium-low heat. Add carrot, celery, and onion; cook, stirring occasionally, until softened and just starting to brown, 4 to 5 minutes. Add wine; cook until liquid has evaporated, 5 to 6 minutes. Add stock, herb bundle, and 4 cups water. Bring to a boil; reduce to gentle simmer. Cover; cook 30 minutes.
- Strain stock through a fine-mesh strainer; discard vegetables; return stock to stockpot. Bring to a simmer. Add chicken, mushrooms, potatoes, asparagus, carrot, celery, onions, and turnips. Simmer gently over medium heat until chicken is cooked through, skimming occasionally, 30 to 40 minutes. Season with salt and pepper, and serve immediately.
Nutrition Facts : Calories 255 g, Cholesterol 88 g, Fat 5 g, Fiber 3 g, Protein 35 g, Sodium 687 g
POACHED CHICKEN, CRUNCHY VEGETABLES, AND HERB DRESSING
I used to be put off poaching chicken as I feared it was more complicated than my simple fried version. But it's actually much easier, because while the chicken poaches you can prepare the rest of the food. These days I often poach 3 or 4 chicken breasts at a time, then keep them in the fridge so I can toss them into salads over the following days. Poaching really helps to keep the moisture in the meat, so the end result is much more enjoyable than dried, overcooked chicken.
Provided by Amelia Freer
Categories HarperCollins Chicken Vegetable Herb Dinner Healthy Low Fat Kid-Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the dressing:
- Drain and rinse the almonds in fresh cold water, then pound them with the herbs, the garlic clove and a little salt. Slowly pour the olive oil into the mixture, stirring to combine.
- For the chicken:
- Put the chicken breasts into a pan of cold water with the reserved herb stalks (from the dressing), the garlic and the salt. Bring the water to a simmer, turn off the heat and immediately cover the pan. Allow the chicken to sit in the hot poaching liquor for 20 minutes, until cooked through.
- Bring a medium saucepan of salted water to a boil and blanch the green beans for 1 1/2 to 2 minutes, then cool under cold running water. Transfer to a large mixing bowl.
- Preheat the broiler. Shave the fennel bulb with a mandolin or peeler into this slices and do the same with the carrot and zucchini. Add to the beans. Put the tomatoes on a non-stick baking sheet and under a preheated broiler for 2 to 3 minutes until softened. Add to the bowl.
- Remove the chicken breasts from the poaching liquor. Thinly slice them and add to the bowl of vegetables. Toss together and season to taste with salt and pepper. Arrange the chicken and vegetables between plates and serve with the herb dressing and lemon wedges.
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- In a large pot, heat the oil over moderate heat. Add the onion, carrot, celery, and 1 teaspoon of the salt and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
- Add the chicken, potatoes, turnips, broth, vinegar, water, thyme, bay leaf, and the remaining 1 teaspoon salt. Cover and bring to a boil.
- Reduce the heat and simmer, partially covered, until the chicken is just done, about 10 minutes for the breasts and 15 minutes for the legs and thighs; remove each piece as it is done.
- Continue simmering the soup until the potatoes and turnips are tender, about 5 minutes longer. Stir in the pepper and parsley. Remove the thyme sprig and bay leaf. To serve, divide the chicken pieces among four shallow bowls and ladle the broth and vegetables over them.
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