FRAGRANT CHICKEN SOUP WITH CHICKPEAS AND VEGETABLES
This substantial soup is zippier than the usual matzo-ball-type golden chicken soup. It has a rich tomato base that is laced with fragrant spices - turmeric, cinnamon, paprika, ginger, nutmeg and cayenne - and it's loaded with hearty vegetables.
Provided by Melissa Clark
Categories dinner, soups and stews
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Heat oil in a large soup pot over high heat. Add onion and salt and sauté until limp, 3 minutes. Add all spices and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)
- Add celery, turnip and sweet potato and continue to sauté until celery starts to soften, about 10 minutes.
- Return heat to high if you lowered it, and add broth to pot. Bring to a simmer, then add chicken. Partially cover pot, lower heat to medium low, and simmer for 15 minutes.
- Add chickpeas and cilantro to pot and continue simmering until chicken is cooked through and vegetables are tender, about 10 minutes longer. Stir in the lemon juice and more salt if desired, and serve garnished with cilantro and lemon wedges.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 555 milligrams, Sugar 7 grams, TransFat 0 grams
SPICY GREEN GARLIC CHICKEN SOUP
This rustic soup features green garlic, a delicious seasonal specialty that comes to the market in early spring. The tender shoots are as small as scallions or tiny leeks. Left in the ground, they will grow to be full-sized heads of garlic by mid-summer, but these young specimens are wonderful, with a mild but distinct garlic flavor. If you can't find them, wild ramps make a good substitute. Otherwise, make this soup with 6 to 8 sliced cloves of regular garlic. The raw tomatillo salsa adds a welcome note of acidity and crunch. You can make it as spicy as you like by varying the amount of jalapeño.
Provided by David Tanis
Categories dinner, soups and stews, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Season chicken legs generously with salt and pepper. Pour olive oil into a Dutch oven or similar pot over medium-high heat. Add chicken legs and brown well, about 3 minutes per side. Remove and set aside. Add diced yellow onion and cook, stirring frequently, until browned and softened, about 5 minutes. Add carrots, celery, bay leaf and clove and return chicken to pot.
- Add 10 cups water and 1 tablespoon kosher salt. Bring to a boil. Reduce heat to a simmer and cook until chicken is tender, but not falling off the bone, about 1 hour. Turn off heat and skim fat from surface of broth. (May be prepared up to this point several hours ahead, or up to a day in advance, and refrigerated.)
- While chicken is cooking, prepare the green garlic shoots: peel tough outer layers and roots, then rinse well. Split shoots lengthwise and chop both white and tender green parts. Set aside.
- Make the tomatillo salsa: drain diced white onion and transfer to a small bowl. Add tomatillo, jalapeño, lime juice and a little salt and stir together.
- Just before serving, reheat soup, add chopped green garlic to pot and simmer 5 minutes. To serve, put one chicken leg in each bowl (alternatively, remove meat from bone and shred) and ladle soup over it. Pass tomatillo salsa and lime wedges at the table.
Nutrition Facts : @context http, Calories 820, UnsaturatedFat 37 grams, Carbohydrate 21 grams, Fat 58 grams, Fiber 6 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1571 milligrams, Sugar 9 grams, TransFat 0 grams
SPICY CHICKEN VEGETABLE SOUP
With the onset of winter I'm always on the outlook for new soup recipes to warm me up and this one, from UK chef Lindsey Bareham, caught my eye. I modified it to suit my taste. You can also use cooked chicken pieces in this recipe, just add them right at the end instead of earlier in the process.
Provided by Sackville
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan and soften the onions, garlic, ginger and chilli for 3-4 minutes.
- Increase the heat slightly and add the leeks and potatoes.
- Season with salt and pepper, cover and let cook for about 5 minutes, stirring occasionally, until the leeks begin to soften.
- Stir the chicken and cook until it browns in patches.
- Now add the peppers and the stock.
- Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes until the chicken is tender and cooked through and the potatoes are also cooked.
- Taste and adjust the seasoning before serving.
- Sprinkle over some coriander.
- You may also like to add a bit of lemon juice.
SPICY CHICKEN VEGETABLE SOUP
A spicy, healthy, relatively-quick chicken vegetable soup. Great as leftovers. Easy to freeze.
Provided by My Edible Yard
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Bring chicken broth, onion, and garlic to a boil in a large pot. Reduce heat to low. Add chicken thighs; simmer until juices run clear, about 10 minutes. Add mixed vegetables, tomatoes, turnips, okra, oregano, red pepper flakes, salt, and pepper. Simmer, stirring occasionally, until flavors combine, about 30 minutes.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 29.1 g, Cholesterol 77.2 mg, Fat 9.3 g, Fiber 8.7 g, Protein 28.2 g, SaturatedFat 2.3 g, Sodium 2005.9 mg, Sugar 6.8 g
SPICY CHICKEN RICE SOUP
"This zippy chicken and rice soup is brimming with flavor and color," reports Elaine Grover of Santa Maria, California. "For a change of pace, I garnish steaming bowls of it with crispy fried tortilla strips and some shredded pepper Jack cheese."
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice and vegetables are tender.
Nutrition Facts : Calories 135 calories, Fat 3g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 100mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
SPICY CHICKEN AND VEG SOUP
i came up with this soup one day when i was tired of eating sandwiches for lunch. i happened to have all the ingredients on hand. I make a big batch and freeze so i can have some whenever i want. i never measure anything, so please know that all measurements are my best guesses.
Provided by A.S.K.
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil over med heat in a med sauce pan. Add vegetables and cook 5 to 10 minutes.
- Pour in V8 and chicken stock, bring to a boil. Add bay leaf and seasonings.
- Continue to boil until all veggies are tender, and flavors are blended.
- To serve put a big spoonful of rice in each bowl and top with soup.
Nutrition Facts : Calories 277.2, Fat 8.7, SaturatedFat 2.4, Cholesterol 66, Sodium 721.6, Carbohydrate 20.6, Fiber 3.3, Sugar 10.3, Protein 28.9
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