Spring Chicken Soup With Artichokes White Beans And Lemongrass Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMONY CHICKEN SOUP WITH FARRO, WHITE BEANS, AND KALE



Lemony Chicken Soup with Farro, White Beans, and Kale image

Enhance the flavor of store-bought chicken broth for a hearty soup packed with farro, white beans, kale, and plenty of lemon.

Provided by Katherine Sacks

Categories     30 Days of Groceries     Soup/Stew     Chicken     Grains     Lemon Juice     Garlic     Bean     Kale     Dill     Dinner     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 16

3 tablespoons olive oil, divided
2 large carrots (about 10 ounces), coarsely chopped
2 onions, coarsely chopped, divided
12 garlic cloves, thinly sliced, divided
1 leftover roasted chicken carcass, meat picked off in large pieces and reserved, or 1 1/2 cups shredded cooked chicken
10 cups low-sodium chicken broth
1 1/2 cups whole farro
2 1/2 teaspoons kosher salt, divided
1 (15-ounce) can cannellini (white kidney) beans, drained, rinsed
1 cup thinly sliced Tuscan kale
2 tablespoons fresh lemon juice
1/8 teaspoon freshly ground black pepper
4 tablespoons radish-top salsa verde (optional)
1/4 cup coarsely chopped dill
1 baguette, sliced, toasted
Lemon wedges (for serving)

Steps:

  • Heat 2 Tbsp. oil in a large pot over medium-high. Cook carrots, half of the onion, and 3 sliced garlic cloves, stirring occasionally, until softened and lightly browned, about 5 minutes. Add chicken carcass, if using, and broth; cover and simmer 30 minutes. (If you're not using carcass, simmer 15 minutes.)
  • Meanwhile, toast farro in another large pot over medium heat, stirring occasionally, until it starts to brown and smells nutty, about 3 minutes. Stir in 1 tsp. salt and 3 cups water. Cover and simmer until farro is tender and liquid evaporates, about 30 minutes; strain any remaining liquid, if necessary. Set aside 2 cups farro for Dill-Crusted Pork Tenderloin or reserve for another use.
  • Strain chicken broth mixture through a fine-mesh sieve into a large bowl; discard carcass and vegetables. Set aside 2 cups broth for Potato, Leek, and Pea Pot Pie or reserve for another use.
  • Wipe out pot, then heat remaining 1 Tbsp. oil over low. Cook remaining onion and 9 sliced garlic cloves, stirring occasionally, until tender and light golden, 8-10 minutes. Add remaining broth left in bowl, increase heat to medium-high, and bring to a simmer. Add reserved chicken meat, beans, kale, lemon juice, pepper, and remaining 1 1/2 tsp. salt and farro left in pot; cook until vegetables are cooked through, 3-5 minutes.
  • Divide soup among bowls. Stir 1 Tbsp. salsa verde into each bowl, if using, and sprinkle with dill. Serve with baguette slices and lemon wedges alongside.
  • Do Ahead
  • Soup can be made 2 days ahead. Chill in a resealable container.

LEMONGRASS CHICKEN SOUP



Lemongrass Chicken Soup image

In Chinese cultures, lemongrass and cilantro are considered yin ingredients -- cooling elements that are ideal on hot days. The subtle heat of ginger and chile, combined with the bright aroma of fresh mint, enlivens this lightened rendition of chicken soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

2 pounds skinless chicken legs
4 lemongrass stalks, white and pale-yellow parts only, smashed and chopped
4 scallions, halved crosswise
1 onion, halved lengthwise
2 ounces ginger (1-inch piece), 1/2 thinly sliced and 1/2 julienned
1 fresh Thai or serrano chile, seeded
1 teaspoon black peppercorns
10 cups water
5 stems fresh cilantro, plus 1/3 cup leaves
3 stems fresh mint, plus 1/4 cup thinly sliced leaves
1 1/2 tablespoons fish sauce
1 cup mung bean sprouts

Steps:

  • Place chicken, lemongrass, scallions, onion, sliced ginger, chile, peppercorns, and water in a large pot. Cover, and bring to a simmer. Uncover partially, and gently simmer for 1 hour.
  • Add cilantro and mint stems, and simmer for 15 minutes. Add fish sauce, and strain through a cheesecloth-lined sieve. Reserve broth and chicken. Discard remaining solids. Shred chicken meat, and discard bones. Refrigerate broth and chicken separately for at least 4 hours (or overnight).
  • Skim fat from broth, and reheat broth. Combine chicken, julienned ginger, cilantro leaves, thinly sliced mint, and bean sprouts in a bowl. Divide broth among bowls, and serve with chicken mixture on the side.

Nutrition Facts : Calories 327 g, Cholesterol 181 g, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, Sodium 727 g

HERB CHICKEN SOUP WITH SPRING VEGETABLES



Herb Chicken Soup with Spring Vegetables image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 13

3 sprigs fresh flat-leaf parsley, plus 1 tablespoon chopped
3 sprigs fresh tarragon, plus 1 tablespoon chopped
3 sprigs fresh thyme
1 bay leaf
1 small onion, chopped
2 medium carrots, sliced
1 stalk celery, sliced
3 long strips lemon zest
4 bone-in chicken breast halves, skin removed (2 1/2 to 3 pounds)
4 cups chicken broth, low-sodium canned or homemade
1 bunch medium asparagus, thick ends trimmed, cut into 1-inch segments
1/3 cup fresh or frozen peas
5 medium shiitake mushrooms, stemmed and sliced

Steps:

  • Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts. Cover with the broth, bring just to a boil over high heat, skim off any foam that comes to the surface. Adjust the heat to very low and cover. Cook the chicken until firm to the touch, about 20 minutes. Remove the chicken to a platter, when cool enough to handle and pull into large strips; discard the bones.
  • When ready to serve, add the asparagus, peas, and mushrooms to the broth. Cook until the vegetables are just tender, about 3 to 5 minutes, and remove herb bundle. Return chicken to the broth and warm through.
  • Divide chicken between 4 large soup bowls and ladle some broth and vegetables into each bowl. Garnish each soup with the chopped parsley and tarragon. Serve.

CHICKEN ARTICHOKE SOUP



Chicken Artichoke Soup image

Make and share this Chicken Artichoke Soup recipe from Food.com.

Provided by Armfam

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 1/3 celery, chopped
1 cup onion, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups low sodium chicken broth
1 cup artichoke heart
1 cup fresh spinach
1/2 cup fresh basil
2 cups cooked chicken, shredded

Steps:

  • Precook chicken, maybe boil and use water in soup. Shred chicken.
  • Add olive oil, saute onion for 5 minutes. Then add celery and saute for 5 minutes. Then add garlic and saute for another minute.
  • Add 1/2 of broth and artichokes, when all vegetables are soften, puree. Then add the rest of the broth and shredded chicken, salt and pepper. Bring to a boil.

SPICY LEMONGRASS CHICKEN NOODLE SOUP



Spicy Lemongrass Chicken Noodle Soup image

I love this recipe during the cold months of the year. It evolved from a recipe torn out of a magazine and it changes a little bit every time I make it.

Provided by GourmetGradStudent

Categories     Clear Soup

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon vegetable oil
4 garlic cloves, Minced
1 tablespoon gingerroot, Minced (About 1 Tbsp)
1 tablespoon garlic and red chile paste
2 stalks lemongrass, Peeled and Bruised
4 cups chicken stock
3 cups water
1 lb chicken breast, cut into small pieces
3 ounces enoki mushrooms, cut into small pieces (optional)
1/3 lb angel hair pasta or 1/3 lb rice noodles
1/4 cup fresh cilantro
1 tablespoon oyster sauce
1 lime, juice of
3 green onions, thinly sliced
1 red chili pepper, finely chopped

Steps:

  • Prep all ingredients. This comes together quickly so it is nice to be fully prepped.
  • Heat oil in medium sized pot over medium-high heat.
  • Add garlic, ginger, chili paste, and lemon grass. Saute for 3 to 4 minutes to bring out flavor. (It'll smell really yummy at this point!).
  • Add mushrooms and chicken and stir to coat for about 2 minutes. Don't brown them, you just want to let them soak in some of the flavor.
  • Add the chicken stock and water and bring to a boil.
  • Add the noodles and cook for 5 minutes or until chicken is cooked through.
  • Stir in cilantro, oyster Sauce, lime juice, green onions, and red pepper.
  • Let stand for a few minutes then discard lemon grass.
  • Serve with siracha, lime wedges, and oyster sauce.

Nutrition Facts : Calories 313.6, Fat 11.7, SaturatedFat 2.9, Cholesterol 53.2, Sodium 364.9, Carbohydrate 27.4, Fiber 1.2, Sugar 3.7, Protein 23.6

CREAM OF CHICKEN AND ARTICHOKE SOUP



Cream of Chicken and Artichoke Soup image

After dining at a certain restaurant that is known for making cheesecake, I fell in love with their chicken and artichoke soup. I've looked through various websites in search of a similar recipe. I couldn't find a recipe for it, but did find one that has some of the same type of ingredients so I tweaked it by adding some vegetables and putting a twist on it. Here is what I came up with. This is a pretty easy recipe and tastes very good. Top with shredded cheese.

Provided by CJ'sMom

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 1h8m

Yield 8

Number Of Ingredients 17

2 cups chicken broth
2 cups water
½ lemon
2 teaspoons vegetable oil, or as needed
1 red bell pepper, diced
1 cup diced tomatoes
1 (14 ounce) can artichoke hearts, drained and chopped
1 russet potato, diced
1 small carrot, diced
1 celery stalk, diced
2 green onions, chopped
¼ cup chopped mushrooms
1 clove garlic, minced
1 cup heavy whipping cream
½ cup white cooking wine
2 fully cooked chicken breasts, cut into bite-size pieces
1 pinch ground black pepper

Steps:

  • Heat chicken broth and water in a stockpot over medium-high heat. Squeeze lemon juice in and stir. Cook for 5 minutes.
  • Heat oil in a grill pan over medium-high heat. Add red bell pepper; grill until somewhat soft, 3 to 5 minutes. Transfer red bell pepper to the stockpot; add tomatoes, artichokes, potato, carrot, celery, green onions, mushrooms, and garlic. Increase heat to high. Bring to a boil; cook until vegetables are soft, about 15 minutes. Stir in cream and wine.
  • Fill blender halfway with the vegetable-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to puree. Pour into a separate pot. Repeat with remaining vegetable-broth mixture.
  • Pour all the pureed mixture back into the original stockpot; add chicken and black pepper. Heat over medium heat. Bring to a simmer and cook until heated through, about 5 minutes.

Nutrition Facts : Calories 285 calories, Carbohydrate 13.1 g, Cholesterol 83.5 mg, Fat 16.5 g, Fiber 2.9 g, Protein 18.3 g, SaturatedFat 8.2 g, Sodium 584.5 mg, Sugar 2.7 g

More about "spring chicken soup with artichokes white beans and lemongrass recipes"

‘SPRING CHICKEN’ SOUP WITH ARTICHOKES, WHITE BEANS …
spring-chicken-soup-with-artichokes-white-beans image
2017-04-25 Bash the lemongrass with the flat end of a meat mallet until the stalk is flattened. Cut the stalk in half, then slice one half lengthwise into …
From food.theffeed.com
Estimated Reading Time 2 mins


10 BEST LEMON CHICKEN ARTICHOKE SOUP RECIPES | YUMMLY
10-best-lemon-chicken-artichoke-soup-recipes-yummly image
2022-06-16 artichoke hearts, white beans, chicken, pepper, diced onion, salt and 5 more Tomato Artichoke Soup A Couple Cooks bay leaves, garlic clove, butter, fire roasted diced tomatoes and 7 more
From yummly.com


SPRING GREEN SOUP WITH CHICKEN RECIPE | EATINGWELL
spring-green-soup-with-chicken-recipe-eatingwell image
Directions Step 1 Heat oil in a large pot over medium-high heat. Add chicken and cook, flipping once, until browned and cooked through, about 6 minutes total. Transfer to a plate. Step 2 Add leeks, onion and celery to the pot. Reduce …
From eatingwell.com


CHICKEN ARTICHOKE LEMON SOUP | TASTY KITCHEN: A HAPPY …
chicken-artichoke-lemon-soup-tasty-kitchen-a-happy image
1 Lemon, Juiced ¼ cups Chopped Fresh Basil Preparation Sauté onion, carrot and bell pepper in olive oil for 5 minutes. Add chopped artichokes, chicken, chicken stock, parsley, and sliced garlic. Season with salt and black pepper, …
From tastykitchen.com


BEST SPRING CHICKEN SOUP RECIPE - DELISH
best-spring-chicken-soup-recipe-delish image
2019-03-04 In a large pot over medium heat, heat olive oil. Add onion, carrots, celery, asparagus, and zucchini and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute then season with ...
From delish.com


ARTICHOKE AND WHITE BEAN SOUP - BAKING BITES
2005-12-13 In a 5 or 6 qt. dutch oven or pot, heat olive oil over medium heat. Add onion, carrots and celery and cook until onion is softened, about 8-10 minutes. Add garlic and red pepper flakes, along with some salt and pepper, and cook for an additional minute. Add all remaining ingredients.
From bakingbites.com


ONE PAN BAKED LEMON CHICKEN AND ARTICHOKES - CREME DE LA …
2017-06-11 Instructions. Preheat oven to 400 degrees and grease a large baking sheet. Spread chicken and artichokes out on the baking sheet and season with salt and pepper. Whisk together butter, lemon juice, honey, garlic, and Italian …
From lecremedelacrumb.com


WHITE BEAN CHICKEN SOUP - NOURISH AND FETE
2021-12-16 Cook for 30-60 seconds, just until fragrant. Stir in broth and bring to a boil. Add the shredded chicken, then reduce heat to medium and let the broth simmer for 8-10 minutes, stirring occasionally. Stir in the beans and greens. Allow about 1 minute for the greens to wilt. Add lemon juice, parsley, salt, and pepper.
From nourish-and-fete.com


SPINACH, ARTICHOKE, AND WHITE BEAN SOUP RECIPE - FOOD NEWS
Add artichokes, white beans, broth, Italian seasoning, salt and pepper. Bring to a simmer and reduce heat to medium low so that the soup is not boiling. Add the cream, lemon juice and zest and parmesan, if using. Cook an additional 5 minutes. Stir in the spinach and cook an additional 5 minutes, or until all of the spinach is wilted.
From foodnewsnews.com


WHITE BEAN AND VEGETABLE SOUP WITH ARTICHOKES - FROM A CHEF'S …
2016-10-23 Heat oil in a Dutch oven or soup pot over medium-high heat. Add the onion, carrots and celery. Reduce heat to medium-low and cook 8-10 minutes or until vegetables are softened, stirring frequently. Stir in garlic and cook 15 seconds or until fragrant. Add broth, tomatoes, Italian seasoning and red pepper flakes.
From fromachefskitchen.com


SPRING GREEN SOUP WITH CHICKEN - THERESCIPES.INFO
'Spring Chicken' Soup with Artichokes, White Beans and ... best www.foodnetwork.com Heat the oil in a 3-quart soup pot over medium heat. When the oil is hot, add the onion and cook until tender and fragrant, about 2 minutes. Trim 1 inch away from the white end of the lemongrass ... See more result ›› 22 Visit site
From therecipes.info


LEMON CHICKEN WHITE BEAN SOUP - SALT & LAVENDER
2021-01-08 Add the oil, celery, onion, and carrots to a soup pot and sauté over medium-high heat for 5-7 minutes. Add in the garlic and cook for 30 seconds. Stir in the flour and cook for about a minute. Slowly pour in the chicken broth while stirring so the flour dissolves. Add in the Italian seasoning, white beans, and pasta.
From saltandlavender.com


’SPRING CHICKEN’ SúPA MEð æTIþISTLUM, HVíTUM BAUNUM OG …
1 gulrót, skorin í 1/2-tommu teninga . 1 sellerístöngull, skorinn í 1/2-tommu teninga . 1/2 gulur laukur, skrældur og skorinn í fjórðunga
From is.acutabovefabrics.com


‘SPRING CHICKEN’ SOUP WITH ARTICHOKES, WHITE BEANS AND LEMONGRASS
2017-04-25 5* trending recipes with videos ... Menu Close. Easy; Main Dish; Dessert; Meat; Appetizer; Food Porn; Cake ‘Spring Chicken’ Soup with Artichokes, White Beans and Lemongrass. Published August 26, 2020 at 462 × 462 in ‘Spring Chicken’ Soup with Artichokes, White Beans and Lemongrass ‘Spring Chicken’ Soup with Artichokes, White …
From food.theffeed.com


10 BEST LEMON CHICKEN ARTICHOKE SOUP RECIPES - YUMMLY
2022-06-08 artichokes, flax seed, green onion, quail eggs, chicken soup and 5 more Artichoke Soup Williams-Sonoma baby spinach, parmigiano reggiano cheese, heavy cream, artichokes and 12 more
From yummly.com


'SPRING CHICKEN' SUPPE MED ARTISKOKKER, HVIDE BøNNER OG CITRONGRæS
1 gulerod, skåret i 1/2-tommer terninger . 1 selleri stilk, skåret i terninger på 1/2-tommer . 1/2 gul løg, skrællet og skåret i kvartaler . 5 persille stilke (ingen blade)
From da.acutabovefabrics.com


‘SPRING CHICKEN’ SOUP WITH ARTICHOKES, WHITE BEANS AND LEMONGRASS
2018-01-20 Heat the oil in a 3-quart soup pot over medium heat. When the oil is hot, add the onion and cook until tender and fragrant, about 2 minutes. Step 2. Trim 1 inch away from the white end of the lemongrass, then cut off the green tops of the stalk and discard. Bash the lemongrass with the flat end of a meat mallet until the stalk is flattened.
From recipenet.org


HEALTHY LEMON ARTICHOKE CHICKEN SOUP - NATTEATS
2021-10-22 Once hot, add in onion, carrots, celery, garlic and a generous pinch of salt. Cook for a few minutes until softened. Add chicken breasts, couscous, pour the broth, bring to a simmer and cook for about 20-25 minutes until the chicken is …
From natteats.com


ARTICHOKE WHITE BEAN SOUP - DISH IT GIRL RECIPE BOX
2019-10-23 1 tsp honey. 2 tbsp butter. 1/4 cup sour cream. instructions. In a large dutch oven or ceramic pot heat 1 tbsp olive oil over medium high heat. Add garlic and saute until fragrant about 2 minutes, then add in the green onions, saute another …
From dishitgirl.com


SERIOUSLY SIMPLE: WHITE BEANS AND ARTICHOKE HEARTS, AN INSPIRED ...
2022-04-04 White Bean and Artichoke Soup. Serves 6 . 1 cup (1/2 pound) dried white beans. 2 tablespoons olive oil. 2 medium onions, coarsely chopped. 2 carrots, peeled and coarsely chopped ... One good recipe: A jalapeño bloody mary …
From arcamax.com


SLOW COOKER LEMON CHICKEN ARTICHOKE SOUP - FLAVOR THE MOMENTS
2017-01-18 Add 1 teaspoon kosher salt and pepper, to taste. Cover and cook on low for 4-6 hours or high for about 3-4 hours or until the chicken is tender and cooked through. Remove the lid and place the chicken breasts on a cutting board. Shred the chicken with two forks and place back in the slow cooker.
From flavorthemoments.com


HEALING CHICKEN SOUP (WITH GREENS, LEMONGRASS AND GINGER)
2013-04-29 Peel skin off the chicken, set aside. Pick meat off the bones and shred, set aside reserving bones. Heat oil in a medium stock pot over medium heat. Add lemongrass, ginger, garlic and spring onions and cook for a minute, until fragrant. Add stock and reserved bones and skin off the chicken. Bring the stock to a boil, lower heat to a simmer and ...
From wholesome-cook.com


SPICY CHICKEN SOUP WITH LEMONGRASS AND GINGER - EAT AT OUR TABLE
2015-11-16 Add lemon grass, ginger, garlic, red pepper, salt, black peppercorns, and onion. Bring to boil. Reduce heat to low and cover. Cook for 45 minutes. Remove chicken breasts and set aside. Strain broth into a new pot. Shred chicken breasts. Add chicken back to …
From eatatourtable.com


LEMONGRASS, GINGER AND LIME CHICKEN SOUP - SHERIDAN JOY
2019-06-09 3 stalks of lemongrass, white part only, or 4-5 drops of lemongrass oil. Chilli is optional to taste. Method. Add the chicken and water to a slow cooker or large pot, and allow to simmer on low for 4-6 hours, or until the chicken is falling off the bone. Once the time is up, in a seperate pot, turn to medium heat.
From sheridanjoy.com


TUSCAN CHICKEN WITH ARTICHOKES AND WHITE BEANS
1. Preheat the oven to 375° F. Heat oil in a large skillet. Use a paper towel to pat the chicken thighs dry and then season them with salt and pepper. 2. When the oil is hot, place the chicken skin side down in the pan and cook, without flipping until the skin is crispy and golden brown, about 7-8 minutes. Flip the chicken and cook for another ...
From reesespecialtyfoods.com


SPINACH, ARTICHOKE, AND WHITE BEAN SOUP RECIPE – 6 SMART POINTS
2016-08-09 Zest of 1 lemon Salt and pepper to taste Instructions In a large pot or Dutch oven, heat the olive oil over medium low heat. Add in the artichokes, onion, and garlic. Cook for about 4-6 minutes. Stir in the broth, beans, Italian seasoning, and spinach. Bring to a mild simmer, and cook for about 20 minutes, stirring occasionally.
From laaloosh.com


WHITE BEAN ARTICHOKE SOUP- WIKIFOODHUB
Steps: In a stockpot over medium-high heat, sauté onion in the olive oil until translucent (approx. 3-5 minutes). Add the pepper, artichoke hearts, …
From wikifoodhub.com


15 LIGHT AND FRESH SPRING SOUPS | ALLRECIPES
2021-04-19 Credit: Buckwheat Queen. View Recipe. "Buttermilk, corn, and spices combine to make a simple, yet rich soup, " says recipe creator SandyG. "If you don't have buttermilk, you can make some by adding a couple of tablespoons of lemon juice or white vinegar to a cup of milk and letting it stand for a half hour."
From allrecipes.com


SPRING VEGETABLE & WHITE BEAN SOUP | RECIPES | WW USA
Heat the oil in a Dutch oven over medium heat. Add the leeks, carrots, thyme, and pepper flakes; cook, stirring occasionally, until the leeks start to brown, about 5 minutes. Add the broth, salt, and cannellini beans. Increase the heat to medium-high, and bring the mixture to a boil. Reduce the heat to medium, and cook, uncovered, for 5 minutes.
From weightwatchers.com


CHICKEN, LEMON & ARTICHOKE SOUP (DAIRY & GLUTEN-FREE) - LOVE …
2020-03-05 Place a a large soup pot over medium heat and add the ghee or olive oil. Season the chicken breasts with some salt and pepper and add to the pot until brown. Once browned, flip the breast and brown the other side. About 4 minutes on each side. Once the chicken is browned, remove from the pan and chop into bite size pieces
From lovecheflaura.com


'SPRING CHICKEN' SOUP WITH ARTICHOKES, WHITE BEANS AND …
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


LEMON CHICKEN THIGHS WITH ARTICHOKES - FOODIECRUSH .COM
Instructions. Preheat the oven to 425°F. Season both sides of the chicken thighs with kosher salt and freshly ground black pepper. Place the chicken thighs skin side down in a cold 12-inch cast iron skillet. Cook over medium high heat until the chicken releases from the pan and is golden brown, about 8 minutes.
From foodiecrush.com


'SPRING CHICKEN' SOUP WITH ARTICHOKES, WHITE BEANS AND …
Dec 31, 2017 - Get 'Spring Chicken' Soup with Artichokes, White Beans and Lemongrass Recipe from Food Network
From pinterest.co.uk


SPICY LEMONGRASS CHICKEN NOODLE SOUP - SPICIE FOODIE
2013-09-20 1 chicken carcass; 1-2 raw chicken breast; 2 medium carrots, peeled and sliced; 2 celery stalks with leaves, sliced; 1 medium onion, peeled and roughly chopped
From spiciefoodie.com


ARTICHOKE & WHITE BEAN SOUP RECIPE - EATINGWELL
Step 1. Puree artichokes and beans in a food processor. Advertisement. Step 2. Heat oil in a saucepan over medium heat. Add garlic and saute until fragrant. Add the puree and broth and heat through. Season with salt and pepper. Garnish with mint and croutons.
From eatingwell.com


Related Search