Zestychickensoupwithtomatoesandrice Recipes

ZESTY CHICKEN SOUP WITH TOMATOES AND RICE

Zesty Chicken Soup with Tomatoes and Rice image

This is a zesty North African soup. The chicken can be served in the soup or reserved for other uses. If you'd like a leaner soup, omit the oil. Instead of sauteing the onion and chicken, simply add them to the water and continue cooking the soup as below.

Provided by Mirj2338

Categories Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1 large onion, chopped
1 1/4 kg chicken pieces (legs, thighs or wings)
salt & freshly ground black pepper
8 cups water
250 -300 g ripe tomatoes or 1 (400 g) can tomatoes, diced
3 cloves garlic, chopped
1 teaspoon paprika
1/4 teaspoon turmeric
2 pale green squash or 2 zucchini, diced
1/2-3/4 cup long-grain rice or 1/2-3/4 cup basmati rice
1/3 cup chopped parsley or 1/3 cup coriander
cayenne pepper

Steps:

Heat oil in a large, heavy soup pot or stew pan.
Add onion and saute over medium heat until golden.
Add chicken, sprinkle with salt and pepper and saute 7 minutes.
Add water, tomatoes, garlic, paprika and turmeric and and bring to a simmer.
Skim foam from surface.
Cover and simmer 45 minutes, skimming fat occasionally.
Add squash and cook for 10 minutes or until zucchini and chicken are tender.
In a separate saucepan, bring 4 cups water to a boil and add salt.
Add rice and cook uncovered over medium-high heat for 15 minutes or until just tender.
Drain well.
Rinse with cold water if cooking it ahead, and drain well.

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

Ingredients

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

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