ROSEMARY'S CREAMY LOW FAT CHICKEN SOUP
Perfect for a cold winter night, healthy and delicious! Warms you body and soul, without tons of calories. I put this together spur of the moment, so good I had to record it for posterity. As with any soup recipe, you can use whatever veggies you have on hand... fresh or frozen, and can add just a handful (1/2 - 1 cup) of rice (50 minutes before it's done simmering) or pasta (8-12 minutes before it's done)if you like. This is a "loose" recipe as I don't measure much...would be easy to increase or reduce amounts to make as much as you want. Please use organic ingredients as much as possible, tastes better and is better for the earth and your body. The flavor of this soup is amazing, a must have!
Provided by QueenAstroPirate
Categories Chowders
Time 2h30m
Yield 12 Bowls, 12 serving(s)
Number Of Ingredients 18
Steps:
- Fill Large soup pot (with tight-fitting lid) 2/3 full of water, should be around 12 cups.
- Add chicken, cover and bring to a Boil.
- Reduce heat to a slow simmer.
- Add garlic cloves & carrots, 1 cup onion, 1/4 cup Fresh Rosemary (or 2 Tbsp dried rosemary), 1 Tbsp dried Italian Herb Blend, 2 Tsp dried Thyme (or 2 Tbsp fresh Thyme), 2 Tsp Garlic Powder, 2 Tsp Onion Powder, Bay Leaves, Salt and White Pepper.
- Cover Pot and slowly simmer for 1-2 hours (more time = more flavor, cook at least until the chicken is cooked through and the juices run clear), stirring occasionally.
- Remove cooked chicken breasts (over a plate to catch the juices) QUICKLY slice lengthwise with a knife, and then shred the meat with a fork. Return meat and juices to pot.
- Add potatoes, corn, and rest of herbs & seasonings (reserve just a pinch of fresh rosemary).
- Cover pot and slowly simmer until potatoes are cooked through and soft, about 15 minutes.
- Wisk together milk, sour cream and cornstarch in a separate bowl. Make sure cornstarch is dissolved fully.
- Add milk mixture to soup pot, along with the last pinch (about 1 Tsp) of fresh rosemary. Stir slowly but continuously, uncovered, over low heat just until it reaches a boil.
- Turn heat off and recover pot, allow to stand for 10 minutes.
- Serve and enjoy the goodness!
Nutrition Facts : Calories 110.6, Fat 2.2, SaturatedFat 1.2, Cholesterol 17.4, Sodium 635.8, Carbohydrate 15.9, Fiber 1.9, Sugar 4.7, Protein 7.7
ROSEMARY CHICKEN NOODLE SOUP
This Rosemary Chicken Noodle Soup recipe is kicked up a notch with the addition of lots of fresh aromatic rosemary, and it's ready to go in about 30 minutes!
Provided by Ali
Time 30m
Number Of Ingredients 11
Steps:
- Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, stirring occasionally. Add carrots and celery and saute for another 3-4 minutes, or until the carrots are softened a bit. Add garlic and saute for an additional 1-2 minutes, or until fragrant. Add chicken stock and stir until combined. Gently stir the rosemary into the soup, then continue cooking until the soup reaches a simmer. Reduce heat to medium, and simmer for an additional 5 minutes until the broth has your desired level of rosemary flavor. (You can add in more rosemary if needed.)
- Once the broth is ready, remove the rosemary, and stir in the egg noodles and chicken. Continue cooking for 8-10 minutes or until the egg noodles are al dente. (The longer they cook, the more broth they will soak up. Feel free to add more chicken stock if desired.) Season the soup with salt and pepper to taste.
- Serve warm, garnished with extra black pepper and fresh parsley if desired.
CREAMY CHICKPEA & ROSEMARY SOUP
We love chickpeas so this recipe from Chef April Bloomfield of the Spotted Pig "gastro-pub" in Manhattan soon became one of our favorites.
Provided by - Carla -
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, heat the oil over medium heat and add garlic, rosemary and red pepper flakes.
- Cook, stirring constantly, until the garlic starts to brown, about 1 minute.
- Add chickpeas and cook 2 minutes, stirring constantly. Add chicken broth and bring to a boil.
- Reduce heat and simmer 30 minutes; let cool slightly.
- Transfer soup to a blender; cover loosely, and puree until just smooth.
- Return to the saucepan and stir in lemon juice and sea salt to taste.
- Serve, garnished with a fresh rosemary sprig, or an additional drizzling of olive oil.
Nutrition Facts : Calories 344.1, Fat 10.2, SaturatedFat 1.5, Sodium 1134.3, Carbohydrate 50, Fiber 9.5, Sugar 0.7, Protein 14
ROSEMARY CHICKEN
A savory rosemary and garlic marinade enhances the chicken breasts in this easy skillet recipe from Veronica Snyder of Waterbury, Connecticut. "I like to garnish the chicken with fresh rosemary sprigs and serve it with rice," she says.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the wine or broth plus lemon juice, 1 tablespoon oil, soy sauce, rosemary, garlic, sugar and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired.
Nutrition Facts :
ROSEMARY CHICKEN NOODLE SOUP
This has to cure the common cold! Spinach and mushrooms with chicken and noodles. From Cooking Light with a few variations of my own.
Provided by KathyP53
Categories Clear Soup
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine noodles, oil, and 1/2 tsp salt; toss well to coat.
- Combine water and next 5 ingredients in a large Dutch oven; add 1/2 tsp salt. Bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove chicken from pan; cool slightly. Shred chicken with 2 forks.
- Add carrot and mushrooms to pan; bring to boil. Reduce heat and simmer 15 minutes or until carrot is tender. Add shredded chicken, parsley, spinach, and remaining 1 teaspoons salt. Cook 5 minutes or until spinach is wilted.
- Stir in noodles, lemon juice and pepper. Cook for an additional minute. Best made 1 day ahead.
Nutrition Facts : Calories 380.3, Fat 6.5, SaturatedFat 1.4, Cholesterol 122, Sodium 1139, Carbohydrate 31.2, Fiber 3.7, Sugar 5, Protein 47.8
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