HERB CHICKEN SOUP WITH SPRING VEGETABLES
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts. Cover with the broth, bring just to a boil over high heat, skim off any foam that comes to the surface. Adjust the heat to very low and cover. Cook the chicken until firm to the touch, about 20 minutes. Remove the chicken to a platter, when cool enough to handle and pull into large strips; discard the bones.
- When ready to serve, add the asparagus, peas, and mushrooms to the broth. Cook until the vegetables are just tender, about 3 to 5 minutes, and remove herb bundle. Return chicken to the broth and warm through.
- Divide chicken between 4 large soup bowls and ladle some broth and vegetables into each bowl. Garnish each soup with the chopped parsley and tarragon. Serve.
HERB CHICKEN SOUP WITH SPRING VEGETABLES
Provided by Food Network Kitchen
Time 43m
Number Of Ingredients 13
Steps:
- 1. Tie parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and place in a large saucepan with onion, carrots, celery, lemon zest, and chicken breasts. Pour in broth and bring to a boil over high heat. Immediately reduce heat to low and skim surface. Cover and cook until chicken is firm to touch, about 20 minutes. Remove from heat and transfer chicken to a platter. When chicken is cool enough to handle, pull meat in large strips from bones; discard bones.
- 2. Add asparagus, peas, and mushrooms to broth. Cook until vegetables are tender, about 3 to 5 minutes. Remove herb bundle, return chicken to broth and cook until heated through, 2 to 3 more minutes. Pour soup into 4 large bowls and garnish with chopped parsley and tarragon.
Nutrition Facts : Calories 221 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 254 milligrams, Carbohydrate 13 grams, Fiber 3.5 grams, Protein 33 grams, Sugar 5 grams
'SPRING CHICKEN' SOUP WITH ARTICHOKES, WHITE BEANS AND LEMONGRASS
Steps:
- Heat the oil in a 3-quart soup pot over medium heat. When the oil is hot, add the onion and cook until tender and fragrant, about 2 minutes.
- Trim 1 inch away from the white end of the lemongrass, then cut off the green tops of the stalk and discard. Bash the lemongrass with the flat end of a meat mallet until the stalk is flattened. Cut the stalk in half, then slice one half lengthwise into strips, and finely mince the other half.
- Add the garlic and minced lemongrass to the pot, give a good stir and cook for another 2 minutes. Stir in the white beans, artichokes and soy sauce. Season with 1/2 teaspoon salt and pinch of pepper and give another good stir. Add the Basic Chicken Stock and shredded chicken, drop the remaining lemongrass strips into the soup and allow to simmer for 30 minutes.
- Remove any large lemongrass strips before serving. Garnish with freshly torn parsley or cilantro as desired.
- Cut the chicken carcass bones in half, through the backbone. Place all of the chicken bones into a soup pot along with the carrot, celery, onion and parsley stems. Pour water into the pot until all of the ingredients are covered. Bring the pot to a boil over medium-high heat. When the water reaches a boil, reduce the heat to low. Allow the stock to simmer over low heat, uncovered, occasionally skimming off any foam that forms on the top, for 2 hours.
- Strain the stock through a fine-mesh strainer. Discard the bones and vegetables. Use the stock immediately, or chill the stock overnight in the refrigerator. The next day, remove any fat and solids that have gathered on the surface. The stock will keep in the refrigerator for up to 5 days, or can be frozen for future use.
FARMHOUSE CHICKEN SOUP
Over the years, I've changed this recipe bit by bit until my family said it was perfect. I hope your family enjoys it as much as we do!
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 10-12 servings (about 3 quarts).
Number Of Ingredients 18
Steps:
- Place the chicken and water in a Dutch oven. Bring to a boil; reduce heat. Add the onion, celery, carrots, garlic, salt, pepper, poultry seasoning and red pepper flakes. Cover and simmer for 1 hour or until chicken is tender. , Remove chicken from broth; cool. Skim fat from broth. Remove meat from bones; discard bones and skin. Cut meat into bite-size pieces; return to broth. Cover and simmer., For spaetzle, combine the flour, salt, baking powder and nutmeg in a small bowl. Stir in the eggs, milk and parsley; blend well. With a rubber spatula, push batter through a large-hole grater or colander into simmering soup. Simmer, uncovered, for 10 minutes or until spaetzle float to the top.
Nutrition Facts : Calories 210 calories, Fat 8g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 558mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 17g protein.
More about "welcome spring with some chicken soup from the farm recipes"
SPRING CHICKEN VEGETABLE SOUP - THE HARVEST KITCHEN
From theharvestkitchen.com
4.3/5 (9)Category SoupServings 6Total Time 1 hr
- Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add chicken; cook 6 minutes or until lightly browned.
- Add the chicken broth, thyme, parsley and bay leaf. Place lid on Dutch oven and simmer on low heat for about 20 minutes. Remove the chicken, discard the thyme, parsley and bay leaf.
WELCOME SPRING! WITH SOME CHICKEN SOUP FROM THE FARM!
From pinterest.com
WELCOME SPRING WITH SOME CHICKEN SOUP FROM THE FARM RECIPES
From tfrecipes.com
FOODCOMBO
From foodcombo.com
WELCOME SPRING! WITH SOME CHICKEN SOUP FROM THE FARM!
From food.com
SPRING GREEN SOUP WITH CHICKEN - EATINGWELL
From eatingwell.com
35+ ESSENTIAL SOUP RECIPES FOR SPRING - EATINGWELL
From eatingwell.com
SPRINGTIME CHICKEN, SPINACH AND SUGAR SNAP PEA SOUP
From dairyfarmersofcanada.ca
SPRING CHICKEN AND VEGETABLE SOUP - EVERYDAY …
From everydaywelcome.com
CHICKEN AND SPRING VEGETABLE SOUP - CANADA'S FOOD …
From food-guide.canada.ca
WELCOME SPRING! WITH SOME CHICKEN SOUP FROM THE FARM! RECIPE
From recipeofhealth.com
WELCOME SPRING! WITH SOME CHICKEN SOUP FROM THE FARM!
From recipething.com
20 BEST SPRING SOUPS - EASY SOUP RECIPES FOR SPRING - THE …
From thepioneerwoman.com
{LET’S MAKE SOME} SPRING CHICKEN SOUP
From celebratingeverydaylife.com
CHICKEN SOUP WITH SPRING VEGGIES | THE COZY APRON
From thecozyapron.com
OUR BEST SPRING CHICKEN RECIPES TO MAKE ALL SEASON LONG
From foodnetwork.ca
THE BEST CHICKEN SOUP YOU'LL EVER EAT - AMBITIOUS …
From ambitiouskitchen.com
SPRING CHICKEN SOUP - SIDECHEF
From sidechef.com
WELCOME SPRING WITH SOME CHICKEN SOUP FROM THE FARM FOOD
From topnaturalrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love