Zesty Chicken Soup Recipes

ZESTY CHICKEN SOUP

Steps:

• Heat olive oil in a Dutch oven or large pot. Once hot, add onion, carrots and celery and saute for 1-2 minutes. Add salt and pepper and the rest of the spices and saute for 1-2 minutes until the vegetables are tender. Add garlic and cook an additional minute. Add chicken stock.
• Bring soup to a rolling simmer and then reduce heat to low, cover and simmer gently for 20 minutes or until vegetables are as tender as you like them.
• Add remaining ingredients and additional salt and pepper to taste. Bring to boil and serve.

ZESTY CHICKEN SOUP

Steps:

• Place chicken in a Dutch oven; add water. Bring to a boil; reduce heat. Simmer, covered, 10-15 minutes or until chicken juices run clear. Remove chicken; cut into 1/2-in. cubes and set aside., In a large skillet, heat oil over medium-high heat. Add onion, celery and garlic; cook and stir until tender., Add to cooking juices in Dutch oven. Stir in tomatoes, tomato sauce, salsa, zucchini, carrots, corn, chilies, cumin, chili powder and basil. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender. Add chicken; heat through., If desired, serve with cheese and tortilla chips. Soup may be frozen for up to 3 months.

ZESTY CHICKEN TORTELLINI SOUP

Steps:

• In a Dutch oven, bring chicken broth and beef broth to a boil; reduce heat. Add chicken and poach, uncovered, for 25-30 minutes or until a thermometer reads 170°. Remove chicken; cool slightly., Add the carrots, celery, onion, soup mix, parsley and seasonings to broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., Cool soup. Meanwhile, chop chicken. Add tortellini and chicken to soup. Transfer to freezer containers; freeze for up to 3 months., To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan; bring to a boil. Reduce heat; cook, uncovered, for 5-10 minutes or until heated through and tortellini are tender.

CATHERINE'S SPICY CHICKEN SOUP

Steps:

• In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
• In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

ZESTY CHICKEN SOUP

Steps:

• Heat the oil in a large stockpot over medium-high heat. Add the onion and sauté until tender and aromatic, about 3 to 5 minutes,then add the garlic and sauté 1 minute longer.
• Stir in the curry and sauté for 1 minute, then add the chicken, red bell pepper, ginger, and red pepper flakes and stir for 2 minutes.
• Add the broth, tomatoes, and apple and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
• Add the orzo and currants to the soup and simmer until the orzo is tender, about 10 minutes.
• Season the soup to taste with salt and pepper and ladle it into bowls.
• Garnish with cilantro and a dollop of yogurt or sour cream.
• You can make the soup a day ahead up to step 4 and cover and refridgerate it and then bring it to a simmer before you continue.

ZESTY CHICKEN SOUP

Steps:

• Put chicken in a Dutch oven or big soup pot and add water; bring water to a boil.
• Cover and bring chicken to a simmer for 10-15 minutes until chicken juices are clear.
• Take chicken out of water and cube into 1/2 inch pieces; place chicken back into water, but do not have heat on.
• In another skillet, cook the onion, celery and garlic in oil over medium heat until tender; add to the chicken and water.
• Add the next 11 ingredients to chicken and sauted vegetables and bring to a boil.
• Reduce heat and cover, simmering for about 20-30 minutes or until zucchini and carrots are tender.
• Serve with cheese on top, tortilla chips and sour cream, if desired. Soup can freeze up to 3 months.

ZESTY SUMMER CHICKEN

Steps:

• Whisk the soy sauce, lime juice, sunflower oil, jalapeno pepper, garlic, ginger, coriander, brown sugar, and lime zest together in a bowl until the sugar dissolves. Place the chicken into a resealable plastic bag, and pour the marinade overtop. Mix to coat chicken, then seal bag, and refrigerate at least 2 hours.
• Heat a large, nonstick skillet over medium-high heat. Remove the chicken from the marinade, and shake off excess. Place into skillet, skin-side down, and cook until the skin crisps, about 4 minutes. Turn chicken over, and continue cooking on the other side until no longer pink in the center. Once done, remove the chicken and keep warm. Pour the remaining marinade into a skillet. Dissolve cornstarch in water, and stir into the sauce until thickened and clear. Bring the mixture to a boil, reduce heat to medium-low, and simmer 5 minutes. Serve chicken with sauce.