Italian Chicken Veggie Soup Paula Deen Recipes

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HEARTY ITALIAN CHICKEN AND VEGETABLE SOUP



Hearty Italian Chicken and Vegetable Soup image

This chicken soup is packed with zesty rich flavors and lots of good for you vegetables. By enhancing prepared low-sodium broth with lots of herbs and lemon and fresh chicken you get a soup that tastes like you simmered it all day long.

Provided by Food Network Kitchen

Time 45m

Yield 6 servings

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
1 onion, chopped
Pinch crushed red pepper flakes
6 whole sprigs, plus 1 tablespoon chopped flat-leaf parsley
6 (3-inch) strips lemon zest, cut from 1 lemon
1 small head fennel, thinly sliced (2 cups), fennel tops reserved
1 1/2 pounds bone-in chicken breasts, skin removed
8 cups low-sodium chicken broth
A 2-3 inch piece Parmesan rind, optional
2 carrots, sliced (1 cup)
2 stalks celery, sliced (1 cup)
Kosher salt
2 cups, whole-wheat extra-wide noodle style pasta, 2 3/4 ounces (recommended: Ronzoni Healthy Harvest) **recommend just using 2 3/4 -ounce weight
3 cups baby spinach
2 tablespoons grated Parmesan, plus extra for passing
Lemon juice

Steps:

  • 1. Heat the oil in a Dutch oven set over medium heat. Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind. Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes. Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove the meat from the bones in large strips, and set aside.
  • 2. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes. Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing.

ITALIAN CHICKEN & VEGGIE SOUP - PAULA DEEN



Italian Chicken & Veggie Soup - Paula Deen image

This soup is absolutely delicious and hearty. If you have someone that is not a big soup or veggie eater (like me) they will like this. It is surprisingly good and filling. Very healthy for a Paula Deen recipe.

Provided by Halos keeper

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
4 boneless skinless chicken breasts, cut into bite size pieces
1 small onion, chopped
1 cup sliced carrot
2 1/2 cups sliced zucchini
2 (15 ounce) cans diced tomatoes with basil, garlic & oregano
2 (14 1/2 ounce) cans chicken broth
grated parmesan cheese
French bread

Steps:

  • Cook chicken in olive oil over med/high
  • add onion & carrots cook 5 minutes.
  • stir in zucchini and tomatoe broth
  • bring to boil, reduce to simmer uncovered 30 minutes.
  • top your bowl with parmesan cheese.
  • serve with buttered french bread.

Nutrition Facts : Calories 262.9, Fat 11.4, SaturatedFat 2, Cholesterol 75.5, Sodium 842.6, Carbohydrate 8, Fiber 2, Sugar 4.8, Protein 30.9

ITALIAN CHICKEN AND VEGETABLE SOUP



Italian Chicken and Vegetable Soup image

The following recipe is courtsey of Paula Deen. Easy and absolutely delicious. I have also added ditali pasta to this recipe for a nice addition. Other small shaped pasta would work equally as well.

Provided by LtlPhyl 2

Categories     Clear Soup

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
4 boneless skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
1 small onion, chopped
1 cup carrot (about 3 small)
2 1/2 cups zucchini, sliced (about 2 medium)
2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic
2 (14 1/2 ounce) cans chicken broth
parmesan cheese, grated (optional)

Steps:

  • In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently.
  • Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth.
  • Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.

Nutrition Facts : Calories 175.2, Fat 7.6, SaturatedFat 1.4, Cholesterol 50.4, Sodium 561.8, Carbohydrate 5.3, Fiber 1.3, Sugar 3.2, Protein 20.6

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