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
ITALIAN CHICKEN SOUP
Italian Chicken Soup is an easy one pot soup recipe made in an hour. Chicken breasts, zucchini, diced tomatoes, and pasta in a savory Italian chicken broth.
Provided by Sabrina Snyder
Categories Soup
Time 55m
Number Of Ingredients 12
Steps:
- Add the canola oil to a large dutch oven on medium heat and add the chicken, garlic and onions, cooking until the chicken is cooked through and the onions are translucent, about 5-6 minutes.
- Add carrots and cook for 5 minutes.
- Stir in zucchini, tomatoes, kale, Italian seasoning, and salt and black pepper.
- Add the chicken broth and bring to a boil before reducing to a simmer for 25 minutes.
- Add pasta to the soup and continue cooking for 13-15 minutes, partially covered, until pasta is tender.
Nutrition Facts : Calories 258 kcal, Carbohydrate 19 g, Protein 29 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 1088 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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.
HEARTY ITALIAN CHICKEN AND VEGETABLE SOUP
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
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 SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil and add salt. Cook the pasta in the boiling water according to the package directions; do not overcook. Drain and rinse in cold water to cool. Toss in 1 tablespoon of the olive oil and set aside.
- Put the chicken pieces in a large pot or Dutch oven and cover in the chicken broth. Bring to a boil, lower to a simmer and cook, covered, for 45 to 50 minutes.
- Remove the chicken pieces from the pot, shred the meat and set aside. Discard the bones and skin. Skim the fat from the stock, then strain the stock and set aside.
- In a new pot, add the remaining 1 tablespoon olive oil and saute the bell peppers, celery, jalapenos, onion and oregano over medium heat until the vegetables are tender and golden brown, about 10 minutes. Add the tomatoes with their liquid and the reserved chicken stock and shredded chicken. Bring to a boil, then reduce to a simmer. Add the cooked pasta and cream and stir to combine. Turn off the heat.
- Serve with lots of Parmesan on the top--the more the better--and crusty Italian bread is good too.
QUICK AND EASY CHICKEN NOODLE SOUP
When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.
Provided by MARYVM
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g
ITALIAN CHICKEN AND FONTINA SOUP
Creamy, cheesy, Italian-y. Poaching the chicken breasts is easy, but any method of cooking is fine, including using leftovers! Serve hot, sprinkled with extra cheese if desired. So good with garlic bread.
Provided by pc
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Place chicken breasts in a large pot; cover with water. Bring to a boil; reduce heat and simmer until chicken is no longer pink in the center, 15 to 20 minutes. Drain and cool until easily handled, about 10 minutes. Cut into chunks.
- Heat olive oil in a Dutch oven over medium heat. Add onion, shallot, and garlic; cook and stir until translucent and soft, but not browned, about 10 minutes. Stir in flour until combined.
- Pour chicken broth into the Dutch oven. Add rosemary sprigs. Bring to a boil; reduce heat and simmer, covered, until flavors combine, about 20 minutes. Discard rosemary sprigs.
- Whisk milk into the Dutch oven. Add fontina cheese in batches, whisking until each batch is melted. Stir in chicken chunks.
Nutrition Facts : Calories 403.2 calories, Carbohydrate 10 g, Cholesterol 117.8 mg, Fat 23.2 g, Fiber 0.6 g, Protein 36.7 g, SaturatedFat 9.8 g, Sodium 1829.4 mg, Sugar 4.7 g
EASY ITALIAN CHICKEN SOUP
This soup is very easy because it takes mostly canned ingredients, It makes a big batch and the kids love it!
Provided by busy elizabeth
Categories Clear Soup
Time 30m
Yield 6-8 with leftovers!
Number Of Ingredients 9
Steps:
- Heat broth and water to boiling. Add pasta as soon as boiling begins. (If using bouillon cubes don't add water until dissolved).
- Meanwhile, heat olive oil in skillet and add chicken breasts, cook until browned.
- Add can of tomatoes to chicken and simmer for 5 minutes.
- Lower pasta and broth temp to Medium.
- Add canned ingredients, Italian Seasoning and chicken to broth.
- Simmer on medium for about 15-20 minutes or until pasta is the way you like it.
Nutrition Facts : Calories 509.1, Fat 16.3, SaturatedFat 3.8, Cholesterol 61.9, Sodium 585.7, Carbohydrate 60.2, Fiber 10, Sugar 2.7, Protein 33.2
ITALIAN CHICKEN SOUP
Provided by Tammy Moore-Worthington
Categories Soup/Stew Chicken Pasta Quick & Easy Dinner Lunch Fennel Bell Pepper Zucchini Bon Appétit New Mexico
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add chicken and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.
- Ladle soup into bowls. Serve, passing cheese separately.
QUICK AND EASY ITALIAN CHICKEN SOUP
This is a recipe I came up with because I couldn't find a recipe to use the ingredients I had on hand. You can call it a soup or stew...it tastes good no matter what :)
Provided by keelk17
Categories One Dish Meal
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large dutch oven on high heat and add chicken, tomatoes, mushrooms and onions. Bring to a boil and cook until the chicken is tender and no longer pink in the middle. You can prepare the rice during this stage or ahead of time.
- Add the spices and simmer for 15 minutes, stirring occasionally.
- Add the rice to the dutch oven and stir until mixed completely. Serve hot in 6 large bowls.
Nutrition Facts : Calories 419.4, Fat 12, SaturatedFat 2.8, Cholesterol 48.4, Sodium 55.2, Carbohydrate 55.1, Fiber 2.8, Sugar 0.9, Protein 20.9
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