Zimbabwean Chicken And Vegetable Soup Food

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ZIMBABWEAN CHICKEN AND VEGETABLE SOUP



Zimbabwean Chicken and Vegetable Soup image

This hearty and delicious soup combines a wonderful variety of vegetables with peanut butter and a few red pepper flakes for unexpected flavors and just the right amount of kick.

Provided by mary

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, diced
4 cups vegetable stock, divided
½ cup peanut butter
2 cups canned diced tomatoes, with juices
¼ teaspoon crushed red pepper flakes, or more to taste
1 cup finely chopped cabbage
1 cup chopped sweet potato
1 cup peeled and chopped carrot
1 cup peeled and chopped turnip
1 cup chopped okra
1 cup chopped cooked chicken, or to taste

Steps:

  • Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
  • Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.

Nutrition Facts : Calories 265.8 calories, Carbohydrate 23.7 g, Cholesterol 11.6 mg, Fat 14.5 g, Fiber 5.8 g, Protein 12.2 g, SaturatedFat 2.9 g, Sodium 590.2 mg, Sugar 11 g

HOMEMADE CHICKEN AND VEGETABLE SOUP



Homemade Chicken and Vegetable Soup image

Provided by Food Network

Time 55m

Yield about 10 to 12 servings

Number Of Ingredients 27

2 tablespoons olive oil
Pinch crushed red pepper
1 chicken (3 pounds) boned, skinned, and visible fat removed, diced, (save the bones and carcass)
3 quarts chicken stock
1 pound assorted small dried pasta shapes, such as stars, tubes, shells, etc.
12 small thermoses
Creole seasoning, recipe follows
1 1/2 cups chopped onions
1 cup chopped celery
1 cup diced carrots
1/2 cup chopped green onions
2 tablespoons minced garlic
1/4 cup fresh parsley leaves
2 tablespoons chopped fresh basil
4 bay leaves
2 cups assorted chopped fresh vegetables, such has beans, zucchini, yellow squash, or cabbage, small dice
1 1/2 cups torn spinach leaves, cleaned and stemmed
1 cup finely chopped fresh parsley leaves
12 small resealable plastic snack bags
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
2 tablespoons salt
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • In a large sauce pot, heat the olive oil. Season the chicken with Creole seasoning. When the oil is hot, add the chicken, bones, and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Creole seasoning. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and bring the liquid to a boil. Add the pasta. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the pasta is tender. Reseason if necessary. Serve hot. Ladle the soup into thermoses and seal tightly with the lid. Place a spoonful of the parsley into each bag and seal completely.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

CLASSIC CHICKEN-VEGETABLE SOUP



Classic Chicken-Vegetable Soup image

You can't go wrong with this classic chicken-vegetable soothing soup-it's good for what ails you. This traditional recipe is delicious and easy to make.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 5

Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
4 medium carrots, cut into 1/4-inch rounds
3 medium celery stalks, cut into 1/4-inch slices
2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
Coarse salt and ground pepper

Steps:

  • In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes. Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes.

Nutrition Facts : Calories 269 g, Fat 7 g, Fiber 5 g, Protein 31 g, SaturatedFat 2 g

POTLUCK CHICKEN VEGETABLE SOUP



Potluck Chicken Vegetable Soup image

I experimented with different variations, and this is the best chicken vegetable soup recipe I came up with. It's especially good to take to potlucks or share with friends. I often take a bowl to work to heat up for a fast lunch. -Bertha Vogt, Tribune, Kansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h35m

Yield 16 servings (about 4 quarts).

Number Of Ingredients 16

1 roasting chicken (about 5 pounds), cut up and skin removed
2 celery ribs, sliced
1 large onion, chopped
2-1/2 quarts water
1 can (14-1/2 ounces) stewed tomatoes
4 medium carrots, sliced
2 medium potatoes, peeled and cubed
1 medium turnip, peeled and cubed
2 tablespoons chicken bouillon granules
1/2 teaspoon minced fresh parsley
3/4 teaspoon each dried basil, oregano and tarragon
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon garlic powder
2 cups fresh broccoli florets
2 cups frozen peas, optional

Steps:

  • Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer until chicken is tender, 1-1/2 to 2 hours. Remove chicken; cool. , Remove meat from bones and cut into bite-size pieces; return to pan. Add the tomatoes, carrots, potatoes, turnip, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add broccoli and peas if desired; simmer until vegetables are tender, 15-20 minutes longer.

Nutrition Facts : Calories 195 calories, Fat 9g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 537mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.

CHICKEN VEGETABLE SOUP



Chicken Vegetable Soup image

I love eating a big bowl of this colorful, fresh-tasting soup on a winter's day. What a great way to warm up! -Ruth Wimmer, Bland, Virginia

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 2 servings.

Number Of Ingredients 8

2 cups chicken broth
1 cup fresh or frozen corn
1 small celery rib, chopped
1 small carrot, chopped
1 small onion, chopped
1 cup shredded cooked chicken
1/2 cup canned diced tomatoes
Salt and pepper to taste

Steps:

  • In a large saucepan, combine the first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 25-30 minutes. Stir in the chicken, tomatoes, salt and pepper; heat through.

Nutrition Facts : Calories 254 calories, Fat 7g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 1166mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 25g protein.

ZIMBABWEAN CHICKEN AND VEGETABLE SOUP



Zimbabwean Chicken and Vegetable Soup image

This hearty and delicious soup combines a wonderful variety of vegetables with peanut butter and a few red pepper flakes for unexpected flavors and just the right amount of kick.

Provided by mary

Categories     Vegetable Soup

Time 2h

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, diced
4 cups vegetable stock, divided
½ cup peanut butter
2 cups canned diced tomatoes, with juices
¼ teaspoon crushed red pepper flakes, or more to taste
1 cup finely chopped cabbage
1 cup chopped sweet potato
1 cup peeled and chopped carrot
1 cup peeled and chopped turnip
1 cup chopped okra
1 cup chopped cooked chicken, or to taste

Steps:

  • Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
  • Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.

Nutrition Facts : Calories 265.8 calories, Carbohydrate 23.7 g, Cholesterol 11.6 mg, Fat 14.5 g, Fiber 5.8 g, Protein 12.2 g, SaturatedFat 2.9 g, Sodium 590.2 mg, Sugar 11 g

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