Spicychickenandvegsoup Recipes

SPICY CHICKEN VEGETABLE SOUP

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.

HEARTY ITALIAN CHICKEN AND VEGETABLE SOUP

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.

SPICY CHICKEN VEGETABLE SOUP

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.

SPICY CHICKEN-VEGETABLE SOUP

Steps:

• Blend 2 cups broth, chiles, onions and garlic in blender until smooth; pour through fine-mesh strainer into medium bowl. Press strained solids to remove as much liquid as possible. Discard strained solids. Stir remaining broth into strained broth mixture.
• Heat dressing in large skillet on medium heat. Add chicken; cook 5 min. on each side or until evenly browned. Pour broth mixture over chicken; bring to boil. Add corn and pumpkin; cover. Simmer on medium-low heat 25 min., stirring occasionally. Add zucchini; cook, covered, 10 min. or until chicken is done (165°F), stirring occasionally.
• Ladle soup into 8 bowls; sprinkle with cilantro. Squeeze lime wedge over each serving.

SPICY CHICKEN AND VEG SOUP

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.

SPICY VEGETABLE BEEF SOUP

Steps:

• Trim fat from roast and cut into 1 inch cubes. Place meat in a large pot over medium heat with oil, onion and garlic and cook, stirring, until meat is browned and onion is tender. Pour in broth, tomatoes and water. Stir in mixed vegetables, mushrooms and celery. Season with oregano, thyme, basil, parsley and cayenne. Bring to a boil, then reduce heat, cover and simmer 75 minutes.
• Stir in pasta and cook 10 minutes more, until pasta is tender.

SPICY VEGETABLE SOUP

Steps:

• Heat a deep pot and dry-fry the chilli flakes for a few seconds until they release their aroma. Then add the olive oil. As soon as it heats up add all the vegetables: potatoes, carrot, swede, celery, and lentils. Also add the garlic granules. Cook until everything is well hot, stirring occassionally so that the vegetables do not stick to the bottom of the pan.
• Add the chicken stock, the milk, the ginger and the salt & pepper. Stir well and bring to the boil. Reduce the heat and simmer for 15 minutes or until the vegetables are soft. Blend until smooth using a stick blender. Serve hot.

CHICKEN SOUP WITH LOADS OF VEGETABLES

Steps:

• 1. Put the water and the chicken in a large pot and bring the water to a boil. Skim off the froth.
• 2. Add the marrow bones, onions, parsnips, celery, 3/4 of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tablespoons of the dill, and the salt and pepper. Cover and simmer of 2 1/2 hours, adjusting the seasoning to taste.
• 3. Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify. Remove the skin and bones from the chicken and cut the meat into bite-size chunks. Refrigerate. Remove the fat from the soup.
• 4. Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well as a few pieces of chicken. Simmer about 15 minutes or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill. You can also add noodles, marrow, or clos (matzah) balls.