CHILLED ZUCCHINI SOUP WITH CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the leeks, season with salt and cook, stirring, until very soft, 4 to 5 minutes. Add the zucchini, bay leaves and a pinch of salt; cook, stirring, until coated, about 2 minutes. Add 4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat and simmer until the zucchini is very tender, about 10 minutes. Discard the bay leaves.
- Working in batches if necessary, transfer the zucchini mixture to a blender and puree with the buttermilk, 1 cup dill and 1/2 cup parsley. Pour into a large metal bowl set in a larger bowl of ice water. Let sit, stirring occasionally, until cooled, about 10 minutes. Season with salt if necessary.
- Meanwhile, toss the bread cubes with 1 tablespoon olive oil and a pinch of salt; spread on a baking sheet. Bake until toasted, 10 to 12 minutes.
- Combine the chicken, remaining 2 tablespoons olive oil, the lemon zest and juice, mustard and 1 tablespoon each chopped dill and parsley in a bowl. Season with salt and pepper and toss.
- Divide the soup among bowls and top with the chicken and croutons. Sprinkle with the chopped dill and parsley.
Nutrition Facts : Calories 400, Fat 30 grams, SaturatedFat 5 grams, Cholesterol 30 milligrams, Sodium 923 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 15 grams, Sugar 8 grams
CHICKEN ZOODLE SOUP
With the winter months approaching fast my niece and I co-conspired to come up with this warm and comforting soup using 'zoodles' that's easy on the waistline.
Provided by bd.weld
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until just tender, about 5 minutes.
- Pour chicken broth into the pot; add carrots, chicken, basil, oregano, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer mixture until the vegetables are tender, about 20 minutes.
- Divide zucchini 'noodles' between six soup bowls; ladle broth mixture over the 'noodles.'
Nutrition Facts : Calories 207.6 calories, Carbohydrate 8.9 g, Cholesterol 48.2 mg, Fat 9.5 g, Fiber 2.1 g, Protein 21.6 g, SaturatedFat 2.4 g, Sodium 257.5 mg, Sugar 4.6 g
CHICKEN ZUCCHINI CASSEROLE
A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use pre-cooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. -Bev Dutro, Dayton, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.
Nutrition Facts : Calories 481 calories, Fat 31g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 1174mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.
CHICKEN AND ZUCCHINI SOUP
I looked in the fridge tonight and all I could find was a small bit of roast chicken and some veggies. I decided to give this method of making chicken stock a go - shared with me by the Home Ec. teacher I work with. It makes a wonderful stock and this was the resulting soup.
Provided by RonaNZ
Categories Whole Chicken
Time 28m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Take the chicken breast off the roast chicken and put the chicken bones, wings and any other bits in a large microwave dish with the water and thyme. Cover and cook on high for 10 minutes.
- While that is cooking, start on the prep of the veg.
- Finely chop the onion and fry in the oil. Add a little salt to help season the veg as they are cooking.
- Cut the celery into strips lengthways and then chop into small cubes. Add to the onion.
- Peel and cube the carrot to about the same size as the celery. Add to the pot.
- Add crushed garlic.
- By this time the stock should be finished - unless you are particularly fast at veg prep!
- Strain the stock over the vegetables.
- Add the pasta shells or whatever pasta you happen to have.
- Slice the chicken breast and pick off any good bits of chicken from the drained bones. Add to the pot.
- Simmer for as long as it takes to cook the pasta - 13 minutes for my pasta shells.
- Season to taste with salt and pepper.
- Add more water if necessary. I needed to add a little more water after about 10 minutes.
- Add the zucchini/courgette in the last 5 minutes of cooking. Slice the zucchini lengthways. Cut into triangular pieces. I find cutting the zucchini this way helps keep them in one piece in a soup where they may get overcooked when the soup is reheated.
- Enjoy!
Nutrition Facts : Calories 428.7, Fat 13.1, SaturatedFat 2.2, Cholesterol 27.4, Sodium 82.2, Carbohydrate 57.7, Fiber 5.1, Sugar 8.3, Protein 20.3
CAMPBELLS CHICKEN ZUCCHINI
I got this off the back of a Campbells soup can of course...Looks yummy! Placing on this site for safe keeping:)
Provided by Ang11002
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix soup, milk, onion, cheese& sour cream in large bowl.
- Add chicken, zucchini& spaghetti.
- Toss to coat.
- Spoon into 1 1/2 qt.
- casserole dish.
- Bake at 375 F for 30 min.
- or until hot.
- Serve w/ additional cheese if desired.
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- Place a large soup pot over medium heat and add in the onions, celery, carrots, garlic and red pepper flakes. Cook for 3-5 minutes or until vegetables “sweat” and onions are translucent. Add in the thyme and oregano and cook for another 1 minute, stirring frequently.
- Place in the chicken thighs and bay leaf and pour in the chicken broth, water and cover and let come to a boil. Once boiling, lower to a steady simmer and cook for 30 minutes. After 30 minutes, remove the chicken and peel off the skin and discard. Then, shred the chicken off the bone and set aside, with any juices. Place the bones back into the soup pot and simmer for 10 more minutes, uncovered.
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Cuisine FusionTotal Time 40 minsCategory AppetizersCalories 445 per serving
- Place a large pan over medium flame and heat oil in it. Once the oil is hot enough add chopped onions to it along with garlic cloves and celery. Saute till the onions turns translucent and golden brown in color.
- After the onions appear cooked, pour chicken broth to the pan. Stir well over medium flame. After a minute add carrot slices to it along with chicken breasts, oregano, salt, basil leaves and black pepper powder. Stir well and bring it to boil for another 15 minutes or till the vegetables appear tender over the low flame.
- Meanwhile, divide the zucchini into the soup bowls and keep it aside. Check for the soup now and if the vegetables appear tender turn off the gas knob and pour this mixture into these serving bowls and serve hot.
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