Velvet Chicken And Spinach Soup Recipes

CHICKEN AND SPINACH SOUP WITH VEGETABLES

Steps:

• Season sliced chicken generously with paprika, oregano, basil, and salt.
• In a large soup pan, heat 1 tablespoon of olive oil on medium-high heat. Add sliced chicken and cook medium-high heat until browned on both sides. The chicken does not have to be cooked all the way through, as it will continue to cook in the soup.
• Add another tablespoon of olive oil to the same pan. Add chopped onion, chopped green bell pepper, and chopped carrot and cook for another minute on medium-high heat.
• Add chopped tomatoes, red kidney beans, fresh spinach, and minced garlic to the pan.
• Add chicken broth and water. Add 1/2 teaspoon of oregano and 1/2 teaspoon basil.
• Bring to boil and then simmer for about 20-30 minutes until the carrots are soft and the chicken is completely cooked through. Season with salt to taste.

CHICKEN & SPINACH TORTELLINI SOUP

Steps:

• In a Dutch oven, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer., Add broth and bring to a boil. Stir in tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Add the chicken, spinach and pepper; cook until spinach is wilted. Sprinkle each serving with 1 teaspoon cheese.

ORIGINAL AYRE'S TEAROOM CHICKEN VELVET SOUP

Steps:

• 1. In a large pot, combine butter and flour, blending well. Add warm milk, the pint of hot chicken stock and the warm cream.
• 2. When it begins to thicken, add remaining ingredients and cook over low heat until hot.

HERBED CHICKEN & SPINACH SOUP

Steps:

• In a 3-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4-5 hours or until chicken is tender. Stir in spinach; cook 30 minutes longer or until spinach is wilted. Top with cheese.

CHICKEN VELVET SOUP

Steps:

• Melt butter in a pot over medium-high heat. Whisk flour into butter until mixture forms a smooth paste, about 1 minute.
• Whisk chicken broth, milk, and light cream into butter mixture; cook and stir until mixture comes to a boil and thickens, 5 to 10 minutes. Reduce heat to medium, stir in cooked chicken. Return soup to a boil and cook until chicken is heated through, 5 to 10 minutes.

SPINACH CHICKEN SOUP

Steps:

• Over high heat, bring chicken broth and water, mustard, and garlic to a simmer. As this is coming to a boil, de-rib and wash the spinach, then tear the leaves into 2-inch pieces. Lightly toast 4 slices of French or Italian bread. When toasted, spread with sundried tomato, pesto or green olive paste.
• When the soup is at a simmer, add the chicken and simmer, uncovered for 2 minutes just to warm through. Then add the spinach leaves, and cook for a few seconds or until the leaves just wilt. Season with salt and pepper to taste.
• Set 2 slices of toasted bread in the bottom of each soup bowl. Remove the soup from the heat, season to taste with salt and pepper and ladle it over the bread.

WHITE VELVET SOUP

Steps:

• Heat the olive oil in a 3 1/2-quart Dutch oven medium-high heat. Add the parsnips, celery, fennel, onion, salt and fennel seeds. Reduce the heat to medium and cook for 6 to 8 minutes, stirring occasionally with a wooden spoon. Add 4 cups water and the bay leaf to the pan, and stir. Bring to a simmer, reduce the heat to medium-low, and cover with a lid. Simmer for 30 minutes, or until the vegetables are very soft. Allow to cool slightly.
• Puree the soup in two batches, adding half of the almond milk to each batch. Return the soup to the Dutch oven, and heat to warm through--alternatively, pour the soup into a slow cooker and keep warm on the low setting. Serve garnished with bacon, Parmesan and Pomegranate Gremolata.
• In a bowl, mix together the parsley, pomegranate seeds, lemon zest and salt.

CREAMY CHICKEN SPINACH SOUP RECIPE

Steps:

• In a large pot over medium heat, add the olive oil.
• Once hot, add the onion. Sauté until translucent, about 5 minutes.
• Add the mushrooms. Sauté until the mushrooms have shrunken in size, about 5 minutes.
• Add the chicken broth, heavy cream, salt, and pepper. Stir to combine.
• Add the spinach and chicken. Stir to combine.
• Bring to a boil, and lower to a simmer. Simmer for at least 10 minutes.