Zestychickensoup Recipes

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ZESTY CHICKEN SOUP



Zesty Chicken Soup image

Transform ordinary chicken soup with this zesty version, coriander makes all the difference. A great way to use up left over rotisserie chicken.

Provided by Barbara Curry

Categories     Soup

Number Of Ingredients 15

1-2 tablespoon olive oil
1 small onion (diced)
4-5 medium carrots (peeled and diced)
3-4 stalks celery (diced small)
1 teaspoon cumin
½ teaspoon coriander
½ teaspoon chili powder
pinch cayenne pepper
4 cloves garlic (minced)
5 cups chicken stock
2 chicken breasts (cooked and shredded)
1 cup corn
1 teaspoon lime zest
1 lime lime juice
2 tablespoons cilantro (chopped)

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.

Nutrition Facts : Calories 234 kcal, Carbohydrate 19 g, Protein 23 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 54 mg, Sodium 408 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

ZESTY CHICKEN SOUP



Zesty Chicken Soup image

This spicy chicken soup is chock full of chicken and vegetables. Best of all, it freezes nicely, making a second meal with little effort! -Gwen Nelson, Castro Valley, California

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 18

1-1/4 pounds boneless skinless chicken breasts
4 cups water
1 tablespoon canola oil
1 medium onion, chopped
2 celery ribs, chopped
4 garlic cloves, minced
1 can (14-1/2 ounces) Mexican diced tomatoes
1 can (14-1/2 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 cup medium salsa
3 medium zucchini, halved and sliced
2 medium carrots, sliced
1 cup frozen white corn
1 can (4 ounces) chopped green chilies
3 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried basil
Shredded cheddar cheese and tortilla chips, optional

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.

Nutrition Facts : Calories 152 calories, Fat 3g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 518mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

CHICKEN IN SOUR CREAM



Chicken In Sour Cream image

This is a family favorite of ours, and I also serve it to company. Serve this delicious chicken recipe along with a salad, rolls, and a vegetable.

Provided by Lucille Cole

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h25m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
8 chicken thighs
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper
1 pinch paprika
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 cup sour cream
1 tablespoon lemon juice
1 teaspoon dried dill weed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Heat vegetable oil in a skillet over medium heat. Brown chicken on both sides and transfer to prepared baking dish. Season with salt, pepper, and paprika to taste.
  • Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed. Pour over chicken.
  • Bake in preheated oven for one hour, or until chicken pieces are done and sauce is browned. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 636.2 calories, Carbohydrate 12.6 g, Cholesterol 183.2 mg, Fat 48.8 g, Fiber 0.6 g, Protein 36.1 g, SaturatedFat 17.2 g, Sodium 1865.7 mg, Sugar 1.6 g

CATHERINE'S SPICY CHICKEN SOUP



Catherine's Spicy Chicken Soup image

This is a great recipe that you can fix to your taste! The longer it simmers the better. Top with crushed tortilla chips and shredded cheese. Enjoy!

Provided by AUNTTAF

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

Time 45m

Yield 8

Number Of Ingredients 19

2 quarts water
8 skinless, boneless chicken breast halves
½ teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream

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.

Nutrition Facts : Calories 472.6 calories, Carbohydrate 50.3 g, Cholesterol 81.8 mg, Fat 15.3 g, Fiber 10.1 g, Protein 39.6 g, SaturatedFat 5.2 g, Sodium 2436.4 mg, Sugar 14.5 g

FIESTA CHICKEN SOUP RECIPE



Fiesta Chicken Soup Recipe image

Discover the key to the most savory chicken soup recipe. Broiling (not boiling) makes this Fiesta Chicken Soup recipe ooey, gooey and satisfying.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings, about 1 cup each

Number Of Ingredients 9

1/4 cup KRAFT Zesty Italian Dressing
3/4 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 onion, chopped
1 cup (about 1/2 of 14-1/2-oz. can) stewed tomatoes, undrained
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1-1/4 cups water
1 can (8-1/2 oz.) peas and diced carrots, drained
1 tsp. chili powder
3/4 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Heat dressing in large saucepan on medium-high heat. Add chicken and onions; cook 5 min., stirring occasionally.
  • Add all remaining ingredients except cheese; stir. Bring to boil; simmer on medium heat 8 min. or until chicken is done and onions are tender. Meanwhile, heat broiler.
  • Ladle soup into 8 ovenproof bowls; top with cheese. Broil, 6 inches from heat, 2 to 3 min. or until cheese is melted.

Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g

ZESTY CHICKEN MEATLOAF



Zesty Chicken Meatloaf image

This is a nice change of pace from the usual meatloaf.

Provided by LNDYLU2

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 8

1 pound ground chicken
2 eggs
1 ½ cups bread crumbs
3 tablespoons salsa
2 tablespoons Ranch-style salad dressing
1 (1.25 ounce) package taco seasoning mix
½ cup shredded Cheddar cheese
¼ cup sour cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4 inch loaf pan.
  • In a large bowl, mix together the ground chicken, eggs, bread crumbs, salsa, salad dressing, and taco seasoning mix. Pack into the prepared loaf pan.
  • Bake for 1 hour in the preheated oven. Top with cheese, and serve with sour cream.

Nutrition Facts : Calories 254.3 calories, Carbohydrate 18.8 g, Cholesterol 94.4 mg, Fat 10.4 g, Fiber 1 g, Protein 19.5 g, SaturatedFat 4.2 g, Sodium 648.9 mg, Sugar 2.5 g

ZESTY CHICKEN



Zesty Chicken image

Halved chicken is a perfect choice for winter grilling. Cooked over indirect heat, it virtually eliminates grill flare-ups. This version from Micheal Everidge of Morristown, Tennessee features a tangy four-ingredient mustard sauce you can whip up in minutes.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 5

1/2 cup prepared mustard
1/2 cup honey
1 tablespoon salt-free seasoning blend
1 tablespoon Worcestershire sauce
1 broiler/fryer chicken (3 pounds), cut in half

Steps:

  • In a small bowl, combine the mustard, honey, seasoning blend and Worcestershire sauce. Carefully loosen the skin of the chicken; spoon some of the mustard mixture under the skin., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place chicken skin side up over drip pan and grill, covered, over indirect medium heat for 20-30 minutes on each side or until juices run clear and a thermometer reads 180°, basting occasionally with remaining mustard mixture. , Cover chicken and let stand for 5 minutes before cutting into serving-size pieces.

Nutrition Facts : Calories 347 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 328mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 29g protein.

BASIC CHICKEN SOUP



Basic Chicken Soup image

Everyone has their own favorite chicken soup recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour). There's no need to make a separate stock; the vegetables and meat form their own satisfying broth.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7

1 whole chicken (about 4 pounds), cut into pieces (including back)
8 cups water
Coarse salt
3 medium onions, thinly sliced (4 cups)
2 celery stalks, sliced crosswise 1/4 inch thick
4 garlic cloves, crushed
6 medium carrots, sliced 1/2 inch thick

Steps:

  • Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
  • Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
  • Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
  • Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.

Nutrition Facts : Calories 378 g, Cholesterol 117 g, Fiber 3 g, Protein 38 g, SaturatedFat 5 g, Sodium 718 g

ZESTY CHICKEN SOUP



Zesty Chicken Soup image

This soup is so good and healthy for you too. It has lots of veggies and lots of flavor. If it's too spicy for you, serve with a dollop of sour cream. From Taste of Home magazine.

Provided by Karamia

Categories     Vegetable

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 20

2 whole boneless skinless chicken breasts
4 cups water
1 tablespoon canola oil
1 medium onion, chopped
2 celery ribs, chopped
4 garlic cloves, minced
1 (14 1/2 ounce) can Mexican-style tomatoes
1 (14 1/2 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 cup salsa
3 medium zucchini, halved and sliced
2 medium carrots, sliced
1 cup white corn (frozen, fresh, or canned)
1 (4 ounce) can chopped green chilies
3 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried basil
shredded cheddar cheese
sour cream
tortilla chips (optional)

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.

Nutrition Facts : Calories 139.4, Fat 2.8, SaturatedFat 0.4, Cholesterol 27.4, Sodium 592.5, Carbohydrate 16.9, Fiber 3.5, Sugar 6.6, Protein 14.2

ZESTY CHICKEN SOUP



Zesty Chicken Soup image

I found this recipe in Celebrate the Rain - the Junior League of Seattle's cookbook. I haven't tried it yet but it sounds delicious.

Provided by Chef Sweet tooth

Categories     Clear Soup

Time 49m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
3/4 cup chopped onion
4 garlic cloves, chopped
1 tablespoon curry powder
6 boneless skinless chicken thighs, cut into 1/2 inch pieces
1/2 cup chopped red bell pepper
1 teaspoon grated gingerroot
1/4 teaspoon dried red pepper flakes
2 (14 ounce) cans chicken broth
1 (14 ounce) can diced tomatoes, with their liquid
1 large granny smith apple, cored, peeled, and coursely chopped
1/2 cup orzo pasta
3 tablespoons dried currants
salt and pepper
chopped fresh cilantro (to garnish)
plain yogurt (to garnish) or sour cream (to garnish)

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.

Nutrition Facts : Calories 242.7, Fat 6.3, SaturatedFat 1.3, Cholesterol 57.3, Sodium 651.3, Carbohydrate 27.4, Fiber 3.5, Sugar 11.2, Protein 19.6

ZESTY CHICKEN SKEWERS WITH YOGURT DIP RECIPE BY TASTY



Zesty Chicken Skewers With Yogurt Dip Recipe by Tasty image

Here's what you need: full-fat yogurt, garlic, fresh thyme, McCormick® Zesty Spice Blend, lemon zest, lemon juice, olive oil, kosher salt, black pepper, boneless, skinless chicken breast, vegetable oil, full-fat yogurt, McCormick® Zesty Spice Blend, lemon zest, lemon juice, olive oil, fresh basil, kosher salt, freshly ground black pepper

Provided by Tasty

Yield 4 servings

Number Of Ingredients 19

1 cup full-fat yogurt, such as Greek or Icelandic skyr
3 cloves garlic, grated
3 sprigs fresh thyme
1 tablespoon McCormick® Zesty Spice Blend
1 lemon zest
1 lemon juice
3 tablespoons olive oil
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper, plus more to taste
2 lb boneless, skinless chicken breast, cut into 1 1/2 in (3 cm) cubes
vegetable oil, for cooking
1 cup full-fat yogurt, such as Greek or Icelandic skyr
1 tablespoon McCormick® Zesty Spice Blend
1 lemon zest
½ lemon juice
2 tablespoons olive oil
2 tablespoons fresh basil, minced
kosher salt, to taste
freshly ground black pepper, to taste

Steps:

  • Make the chicken: In a large bowl, combine the yogurt, garlic, thyme leaves, Zesty spice blend, lemon zest and juice, olive oil, salt, and pepper. Whisk well.
  • Add the cubed chicken to the marinade and stir well to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes and up to 2 hours.
  • While the chicken marinates, make the yogurt dip: In a medium bowl, mix together the yogurt, Zesty spice blend, lemon zest and juice, olive oil, basil, salt, and pepper. Set aside.
  • Once chicken has marinated, thread 2-3 pieces of chicken lengthwise onto a wooden skewer. Leave at least 1 inch (2 ½ cm) of space at the bottom of each skewer so you can maneuver them while cooking. Repeat with the remaining chicken.
  • Heat a grill pan over medium-high heat. Brush a few teaspoons of vegetable oil on the pan. Season the chicken skewers with salt and pepper and add a few at a time to the grill pan, ensuring the skewers are laid perpendicular to the grill lines. Grill until the chicken is cooked through, 2-3 minutes per side. Set the cooked skewers on a plate or tray while you cook the rest.
  • Arrange the skewers on platter and serve with the yogurt dipping sauce.
  • Enjoy!

Nutrition Facts : Calories 690 calories, Carbohydrate 19 grams, Fat 34 grams, Fiber 3 grams, Protein 77 grams, Sugar 11 grams

ZESTY CHICKEN TORTILLA SOUP RECIPE



Zesty Chicken Tortilla Soup Recipe image

Provided by MomMomJo1

Number Of Ingredients 15

1 Medium Onion Chopped
2 Cloves Garlic, Minced
3 Skinless Chicken Breasts in Pieces
2 Cups Water
1 Can (14 1/2 oz.) Stewed Tomatoes
1 (10 oz.) Can Diced Tomatoes with Green Chilies un-drained
1 Can (10 3/4 oz.) Condensed Tomato Soup
2 Cans (10 1/2 oz.) Chicken Broth
1 Tablespoon Worcestershire Sauce
1 Tsp. Ground Cumin
1 Tsp. Chili Powder
1 Tsp. Salt
1/1 Tsp. Hot Pepper Sauce
8 Corn Tortillas (6 inch) Torn in Bite Size Pieces
Shredded Cheddar cheese, sour cream optional

Steps:

  • In Dutch Oven sauté onion in oil until tender, Add garlic and cook 1 minute longer. Stir in the 12 ingredients and bring to a boil. Reduce heat, cover and simmer for 1 and 1/2 hours. Add tortillas to soup and simmer uncovered for 10 minutes. Garnish individual servings with cheese and sour cream if desired.

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