Rosemary Chicken And Spinach Soup Recipes

ROSEMARY CHICKEN WITH SPINACH & BEANS

Steps:

• Drain tomatoes, reserving juice; coarsely chop tomatoes. Pound chicken with a meat mallet to 1/4-in. thickness. Rub with rosemary, salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium-high heat. Add spinach and garlic; cook and stir 2-3 minutes or until spinach is wilted. Stir in beans, tomatoes and reserved juice; heat through. Serve with chicken.

HERBED CHICKEN & SPINACH SOUP

Steps:

• In a 3-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4-5 hours or until chicken is tender. Stir in spinach; cook 30 minutes longer or until spinach is wilted. Top with cheese.

ROSEMARY CHICKEN AND SPINACH SOUP

Steps:

• the morning you want your soup for dinner put roaster chicken (remove inards from cavity and pat dry) in crockpot and add 3 cups water. Spread 3 tablespoons of butter on top of chicken and sprinkle with garlic powder, onion powder salt pepper and rosemary cover and set on low for at least 8 hours
• Put chicken on plate and let cool then shread chicken from bone and skin. reserve all liquid in crock pot. In a large soup pot put 2 to 3 tablespoons of olive oil once heated put carrots, celery, onion in pot and saute until onions are soft. Add baby spinach and garlic and saute further until spinach is wilted. Add potatoes, shredded chicken all reserved broth from crock pot and 1 box of chicken broth, salt and pepper to taste Bring to a boil then simmer on med low for 30 min. Serve.

ROSEMARY CHICKEN SOUP

Steps:

• Saute the garlid and onion in the extra virgin olive oil until the garlic begins to brown and the onion is opaque.
• Add chicken broth, milk, and water; stir over medium-high heat.
• When boiling begins, add rosemary, salt, pepper, cumin, chipotle powder, and bay leaf. Bring to a low rolling boil.
• Add chicken, corn, mushrooms, and pimientos. Maintain the low rolling boil; don't allow a full rapid boil.
• Reduce heat and simer for 15 to 20 minutes to blend the flavors.
• Prepare white rice (or egg noodles, if you'd rather) and add to the pot when you're happy with the flavor of the soup.
• Remove bay leaf before serving.

ROSEMARY CHICKEN NOODLE SOUP

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.

CHICKEN, SPINACH WITH ROSEMARY & ONION

Steps:

• Heat butter and oil in a pan and sauté the chicken fillets until well browned.
• Remove and keep aside.
• In the same pan put spinach and stir fry for 2 mins.
• Remove and keep aside.
• Then in the pan add garlic, pepper, rosemary and onions and cook till onion softens.
• Remove and keep aside.
• Return the chicken into the pan.
• Add diluted grape juice and bring to boil.
• Lower the heat and simmer until chicken becomes tender.
• Remove and set aside.
• Add the onion mixture to the remaining juice in the pan and bring to boil.
• Lower heat and simmer uncovered until the mixture dries.
• Pour the onion mixture over the chicken.
• Top with spinach.