30 MINUTE TURMERIC CHICKEN SOUP
Provided by Katja from Savory Lotus
Time 30m
Number Of Ingredients 16
Steps:
- Mix turmeric, cumin, and cayenne in a small bowl and set aside.
- Chop chicken thighs into small bite-size pieces (I use kitchen shears for this) and set aside.
- Melt 1 tbsp of fat of choice in a medium soup pot. Add onions and cook until translucent, about 3 minutes. Add half of the turmeric spice mixture and the 4 cups of vegetables and cook for another 3-4 minutes.
- Add broth, water, bay leaf, and ginger to pot and bring to a boil. Lower heat and simmer until vegetables are fork tender, about 8-10 minutes. Turn off heat and stir in coconut milk and greens, allowing the heat to wilt the greens.
- While vegetables are cooking, heat remaining one tablespoon of fat in a large skillet. Add chopped chicken pieces and cook until no longer pink on outside, about 5 minutes. Add remaining turmeric spice mix and cook until chicken is thoroughly cooked inside, about another 5 minutes.
- Once vegetables are done, ladle soup into your favorite bowls, top with cooked chicken and garnish with fresh cilantro, red pepper flakes, and a squeeze of lemon.
CHICKEN AND CHICKPEA SOUP
Cumin, coriander, and cinnamon give this easy soup an exotic Moroccan flavor. With bits of tender chicken and carrots, it makes a satisfying lunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h30m
Number Of Ingredients 13
Steps:
- In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook, skin side down, until skin is browned and crisp, about 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer chicken to a plate.
- Pour off all but 1 tablespoon fat from pot. Add onion and cook, stirring occasionally, until soft, about 4 minutes. Add 2 teaspoons garlic and spices; cook, stirring, until fragrant, about 1 minute. Stir in carrots and return chicken to pot. Stir in broth.
- Bring to a boil. Reduce to a medium simmer, partially cover, and cook until chicken is falling off the bone, 50 minutes.
- Remove chicken from soup. When cool enough to handle, tear chicken into large pieces, discarding skin and bones. Return meat to pot. Add chickpeas and season with salt, pepper, and lemon juice. In a small bowl, stir together 1 teaspoon garlic, lemon zest, and cilantro; sprinkle over soup before serving.
SUNNY'S CUMIN-RUBBED CHICKEN NOODLE SOUP
Provided by Sunny Anderson
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the chicken generously all over with salt, pepper and cumin. Let rest for 30 minutes at room temperature.
- Add the olive oil to a soup pot on medium-high heat. When the oil begins to swirl, add the chicken skin-side down. Cook, undisturbed, until a peek beneath reveals a golden crust, about 5 minutes. Remove the chicken to a plate and continue. (The goal here is to just get flavor and fat from the chicken, not cook it.)
- Add the jalapenos, onions and a pinch of salt to the pot. Cook, moving the veggies around until they become golden in spots, about 4 minutes, then add the sofrito and soup base and bring to a bubble. Remove the skin from the chicken and discard. Add the chicken back to the pot and simmer, stirring occasionally, for 5 minutes. Add 4 cups water to the pot and bring to a bubble again. Lower to a simmer and let cook for 15 minutes.
- Add the egg noodles and cook until tender, about 3 minutes. Just before serving add the cilantro and stir. Divide into 4 bowls, giving each a piece of chicken.
CUMIN CHICKEN
This zesty chicken dish comes together in a flash, so it's perfect for those busy weeknights. But it's so saucy and delicious, it's certainly good enough for company! -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Mix 1 teaspoon cumin, oregano and garlic salt; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides. , In a small bowl, mix picante sauce, water, bouillon and remaining cumin; pour over chicken. Bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 8-12 minutes., Remove chicken from pan; keep warm. Bring sauce to a boil; cook, uncovered, until thickened, stirring occasionally, 3-4 minutes. Serve with chicken.
Nutrition Facts : Calories 170 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 377mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
CUMIN GET IT CHICKEN SOUP
Cooking the chicken in the broth and using dark meat gives you a richer soup and more flavor. The cumin and chilli powder in this soup add a punch of taste and fill the house with a wonderful smell! I prefer using orzo pasta, but you can use any other soup pasta that you prefer. I overlapped the directions and had a complete dinner in less than 30 minutes!
Provided by Nif_H
Categories Low Cholesterol
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, heat half of the oil over medium heat. Add drumsticks, turn and brown on all sides, approximately 5 minutes.
- Meanwhile, heat remaining oil in frying pan over medium heat. Add carrots, celery, onion and garlic. Saute until slightly soft, about 5 minutes. Add cumin and chilli powder, stir to coat vegetables and let spices toast for a couple of minutes and turn off heat.
- In chicken pot, add 6 cups of broth and be sure to scrape any chicken bits from the bottom of the pot. Bring to a boil, reduce heat and simmer drumsticks for 10 minutes. Remove chicken with tongs to cool and skim any foam off the top of the broth.
- Add remaining 2 cups of broth to frying pan, to help spices release from the pan. Scrape bottom of pan and pour contents into large pot. Add orzo and zucchini and bring to a simmer for 10 minutes.
- Remove chicken meat from drumstick bones. Be sure to remove the hard rubbery bits that can be found at the end of the tendons. Cut meat into large chunks. Add meat and corn to soup and simmer until heated through and orzo is cooked to your liking.
- Add salt and pepper if you prefer but we found that it really didn't need it.
CUMIN-RUBBED CHICKEN NOODLE SOUP
This soup is easy on the wallet, and it lends itself to lots of substitutions: Try pearl couscous instead of noodles, or swap steak rub for the cumin.
Provided by Sunny Anderson
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the chicken generously all over with salt, pepper and the cumin. Let sit for 30 minutes at room temperature.
- Heat the olive oil in a soup pot over medium-high heat. When the oil begins to swirl, add the chicken, skin-side down. Cook, undisturbed, until a peek beneath reveals a golden crust, about 5 minutes. Remove the chicken to a plate. (The goal here is to just get flavor and fat from the chicken, not cook it.)
- Add the jalapeño, pearl onions and a pinch of salt to the pot. Cook, moving the veggies around, until they become golden in spots, about 4 minutes. Add the sofrito and soup base and bring to a bubble. Remove the skin from the chicken and discard. Add the chicken back to the pot and cook, stirring, for 5 minutes. Add 4 cups water and bring to a bubble again. Lower to a simmer and cook 15 minutes.
- Add the noodles to the pot and cook until tender, about 3 minutes. Just before serving, add the cilantro and stir. Divide the soup among bowls, giving each a piece of chicken.
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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