Chicken Vegetable Soup With Dill And Cumin Recipes

CHICKEN VEGETABLE SOUP WITH DILL AND CUMIN

Steps:

• Put chicken pieces in a large stew pan or soup pot.
• Leave the onion whole for easy removal or cut it in large dice if you want to eat it in the soup.
• If you like, tie the thyme sprigs, parsley stems and bay leaves together with kitchen twine or wrap them in cheesecloth for easy removal.
• Peel potatoes and add to pan.
• Add onion, carrots, celery, thyme, parsley stems and bay leaves.
• Pour in enough water to cover the ingredients by a couple of centimeters and add salt.
• Bring to a boil.
• With a large spoon, remove the foam that collects on top.
• Cover and cook over low heat for 45 mins.
• ,occasionally skimming off the foam and fat that collects.
• Add squash, mushrooms, garlic, cumin and pepper and bring to a simmer.
• Cover and cook over low heat for 15 minsutes or until chicken and vegetables are tender and soup is well flavored.
• Remove herb bundle or loose herbs.
• Cook noodles in a large pan of boiling salted water about 7 minutes or until just tender.
• Drain well.
• Keep the noodles in a separate container if you plan to reheat the soup; otherwise they soften too much as they sit in the soup.
• Before serving the soup, thoroughly skim the fat from the broth.
• The cooler the broth is, the easier this will be.
• The simplest way is to refrigerate the soup so the fat solidifies on top and can be easily removed.
• Otherwise, skim the fat from the soup's surface several times with a large spoon.
• Remove chicken pieces and discard their skin.
• Leave pieces whole or pull or cut meat from bones; return chicken to soup.
• For a lighter dish, you can reserve part of the meat for other uses.
• Reheat soup if necessary.
• If noodles are cold, bring them to room temperature or reheat them in a covered dish in the microwave.
• Add dill and chopped parsley to soup.
• Taste and adjust seasoning.
• Serve the soup in fairly shallow bowls.
• Add noodles to each bowl when serving.

DILL CHICKEN SOUP

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add carrots, onion and garlic; saute until carrots are tender, 4-5 minutes., Stir in orzo, chicken and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in peas, spinach and dill; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 3-4 minutes. Stir in lemon juice. If desired, top each serving with coarsely ground pepper.

CHICKEN VEGETABLE SOUP

Steps:

• In a large saucepan, combine the first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 25-30 minutes. Stir in the chicken, tomatoes, salt and pepper; heat through.

OH-SO-GOOD CHICKEN VEGETABLE SOUP

Steps:

• Place water and chicken thighs in a pot. Bring to a boil; reduce heat and simmer until chicken is tender, about 30 minutes. Occasionally skim off scum as it forms.
• Heat olive oil in a large pot over medium heat. Cook and stir carrots and onions until they begin to soften, 3 or 4 minutes. Stir in garlic and salt; cook for 1 minute.
• Transfer chicken and cooking water to large pot. Add chicken broth. Bring mixture to a boil; reduce heat to low. Cover, leaving lid slightly ajar, and simmer at least 1 hour or up to 4 hours. Remove from heat.
• Transfer chicken to a work surface. Remove skin, bones, and cartilage. Shred chicken meat using 2 forks. Return chicken to pot. Add broccoli, cauliflower, and zucchini. Bring back to a simmer over medium-high heat. Reduce heat so soup gently simmers. Cook until vegetables are tender, 20 to 30 minutes.

PERFECT CHICKEN VEGETABLE SOUP

Steps:

• Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
• Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
• Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

CLASSIC CHICKEN-VEGETABLE SOUP

Steps:

• In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes. Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes.

CUMIN GET IT CHICKEN SOUP

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.