SPICY CHICKEN-VEGETABLE SOUP
Whip up some Spicy Chicken-Vegetable Soup with a recipe from My Food and Family. Enjoy this flavorful soup with corn, roasted peppers and cilantro.
Provided by My Food and Family
Categories Home
Time 55m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Blend 2 cups broth, chiles, onions and garlic in blender until smooth; pour through fine-mesh strainer into medium bowl. Press strained solids to remove as much liquid as possible. Discard strained solids. Stir remaining broth into strained broth mixture.
- Heat dressing in large skillet on medium heat. Add chicken; cook 5 min. on each side or until evenly browned. Pour broth mixture over chicken; bring to boil. Add corn and pumpkin; cover. Simmer on medium-low heat 25 min., stirring occasionally. Add zucchini; cook, covered, 10 min. or until chicken is done (165°F), stirring occasionally.
- Ladle soup into 8 bowls; sprinkle with cilantro. Squeeze lime wedge over each serving.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
SPICY CHICKEN AND VEG SOUP
i came up with this soup one day when i was tired of eating sandwiches for lunch. i happened to have all the ingredients on hand. I make a big batch and freeze so i can have some whenever i want. i never measure anything, so please know that all measurements are my best guesses.
Provided by A.S.K.
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil over med heat in a med sauce pan. Add vegetables and cook 5 to 10 minutes.
- Pour in V8 and chicken stock, bring to a boil. Add bay leaf and seasonings.
- Continue to boil until all veggies are tender, and flavors are blended.
- To serve put a big spoonful of rice in each bowl and top with soup.
Nutrition Facts : Calories 277.2, Fat 8.7, SaturatedFat 2.4, Cholesterol 66, Sodium 721.6, Carbohydrate 20.6, Fiber 3.3, Sugar 10.3, Protein 28.9
SPICY CHICKEN VEGETABLE SOUP
With the onset of winter I'm always on the outlook for new soup recipes to warm me up and this one, from UK chef Lindsey Bareham, caught my eye. I modified it to suit my taste. You can also use cooked chicken pieces in this recipe, just add them right at the end instead of earlier in the process.
Provided by Sackville
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan and soften the onions, garlic, ginger and chilli for 3-4 minutes.
- Increase the heat slightly and add the leeks and potatoes.
- Season with salt and pepper, cover and let cook for about 5 minutes, stirring occasionally, until the leeks begin to soften.
- Stir the chicken and cook until it browns in patches.
- Now add the peppers and the stock.
- Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes until the chicken is tender and cooked through and the potatoes are also cooked.
- Taste and adjust the seasoning before serving.
- Sprinkle over some coriander.
- You may also like to add a bit of lemon juice.
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