TUSCAN STYLE CHICKEN SOUP
Tuscan Style Chicken Soup - a hearty soup with veggies and beans to warm up your belly!
Provided by Nicky Corbishley
Categories Dinner
Time 1h
Number Of Ingredients 17
Steps:
- Heat the oil in a large saucepan. Add the onion and cook for 10 minutes on a low-medium heat, stirring occasionally until softened.
- Add the garlic and thyme and cook for a further 2 minutes. Add the celery, carrots and potatoes, stir, then add in the chicken stock, salt and pepper. Bring to the boil, then simmer for 20 minutes.
- Add in the drained cannellini beans and cook for a further 5 minutes
- Add the shredded chicken and heat through for 2-3 minutes, then add the kale. Stir and simmer for 1-2 minutes until the kale has wilted. Test and season with more salt and pepper if needed.
- Divide between four bowls, topped with fresh parsley, grated parmesan and a couple of sprigs of fresh thyme. Serve with some toasted granary bread.
Nutrition Facts : Calories 412 kcal, Carbohydrate 52 g, Protein 31 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 45 mg, Sodium 807 mg, Fiber 9 g, Sugar 7 g, ServingSize 1 serving
TUSCAN CHICKEN SOUP
Change up your traditional chicken soup by adding delicious white kidney beans. It is also a great way to use up cooked chicken. -Rosemary Goetz, Hudson, New York
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil. , Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole and chicken; heat through.
Nutrition Facts : Calories 329 calories, Fat 10g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 1542mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 6g fiber), Protein 28g protein.
TUSCAN CHICKEN SOUP
Provided by Ree Drummond : Food Network
Time 50m
Yield 8 servings (12 to 13 cups)
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F.
- Lightly coat the bread with oil on both sides and place on a baking sheet. Bake until toasted and browned, about 10 minutes.
- Heat the butter and olive oil in a soup pot over a medium-high heat. When the butter has melted and the oil is hot, add the chicken, onion and garlic and cook until the onion starts to brown and the chicken is almost cooked through, about 5 minutes.
- Add the tomato paste and stir until everything is well coated. Add the canned tomatoes, tomato puree, chicken broth, beans, honey and oregano. Season with salt and pepper, then stir well and bring to a simmer. Simmer until the flavors are combined, about 10 minutes.
- Tear the toasted bread into large chunks and place in the bottom of 8 soup bowls. Add the marinated artichoke hearts to the soup and stir to combine. Ladle the soup over the bread. Top each bowl with half a ball of burrata, an oregano sprig and a drizzle of olive oil.
TUSCAN-STYLE CHICKEN SOUP
Steps:
- Gather the ingredients.
- Heat the oil in a large saucepan over medium heat. Add the carrots, celery, and onion and cook until softened.
- Add the garlic and thyme and cook until fragrant, about 2 minutes. Add the potatoes, chicken stock, and some salt and pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for about 20 minutes until the potatoes are cooked through.
- Add the beans and cook for about 5 minutes.
- Add the shredded chicken and cook for 2 to 3 minutes.
- Add the kale. Raise a heat a bit to make sure the pot is at a simmer. Cook for a few minutes until the kale is wilted. Taste and season with salt and pepper to taste.
- To serve, top with grated parmesan cheese, a crusty piece of bread and fresh parsley or thyme based on your preference.
- Enjoy!
Nutrition Facts : Calories 473 kcal, Carbohydrate 61 g, Cholesterol 59 mg, Fiber 10 g, Protein 37 g, SaturatedFat 2 g, Sodium 982 mg, Sugar 8 g, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 0 g
ITALIAN CHICKEN NOODLE SOUP
Liven up chicken noodle soup with a dash of basil and garlic-pepper blend.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- In 4-quart saucepan, heat oil over medium heat. Add chicken. Cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in onion. Cook 2 to 3 minutes, stirring occasionally, until onion is tender.
- Stir in broth, water and carrots. Heat to boiling. Cook 5 minutes over medium heat. Stir in broccoli, noodles, basil and garlic-pepper blend. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables and noodles are tender.
- Top each serving with cheese.
Nutrition Facts : Calories 170, Carbohydrate 13 g, Cholesterol 35 mg, Fat 1, Fiber 2 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 3 g, TransFat 0 g
ITALIAN CHICKEN SOUP
This satisfying soup gets its Italian flair from fennel, thyme, basil and orzo pasta. If you don't start with a low-sodium or sodium-free stock, you might want to decrease the amount of salt called for in the recipe. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute fennel bulb and onion in oil until fennel is tender. Add the next 7 ingredients. Bring to a boil. Reduced heat; cover and simmer for 15 minutes. , Stir in chicken and orzo. Cover and cook for 20 minutes or until orzo is tender. Stir in fennel fronds.
Nutrition Facts : Calories 279 calories, Fat 5g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 829mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
HOMEMADE ITALIAN CHICKEN SOUP
Nothing chases the winter chills away like a steaming bowl of this chicken soup. It's a comforting dish that brings back memories of Mom.-John Croce Jr., Yarmouth, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 2h50m
Yield 12-14 servings (3-1/2 quarts).
Number Of Ingredients 19
Steps:
- In a 5-qt. Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat; leaving cover ajar, simmer for 1-1/2 hours. Remove chicken; strain and reserve broth. discard vegetables and bay leaves. When the chicken is cool enough to handle, remove skin and bones; discard. Cut chicken into bite-size pieces; set aside. Return broth to kettle; add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper; bring to a boil. Reduce heat; leaving cover ajar, simmer for 45 minutes. Add beans, cheese and chicken; heat through.
Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 651mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein.
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