HEARTY ITALIAN CHICKEN AND VEGETABLE SOUP
This chicken soup is packed with zesty rich flavors and lots of good for you vegetables. By enhancing prepared low-sodium broth with lots of herbs and lemon and fresh chicken you get a soup that tastes like you simmered it all day long.
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- 1. Heat the oil in a Dutch oven set over medium heat. Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind. Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes. Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove the meat from the bones in large strips, and set aside.
- 2. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes. Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing.
ITALIAN CHICKEN SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil and add salt. Cook the pasta in the boiling water according to the package directions; do not overcook. Drain and rinse in cold water to cool. Toss in 1 tablespoon of the olive oil and set aside.
- Put the chicken pieces in a large pot or Dutch oven and cover in the chicken broth. Bring to a boil, lower to a simmer and cook, covered, for 45 to 50 minutes.
- Remove the chicken pieces from the pot, shred the meat and set aside. Discard the bones and skin. Skim the fat from the stock, then strain the stock and set aside.
- In a new pot, add the remaining 1 tablespoon olive oil and saute the bell peppers, celery, jalapenos, onion and oregano over medium heat until the vegetables are tender and golden brown, about 10 minutes. Add the tomatoes with their liquid and the reserved chicken stock and shredded chicken. Bring to a boil, then reduce to a simmer. Add the cooked pasta and cream and stir to combine. Turn off the heat.
- Serve with lots of Parmesan on the top--the more the better--and crusty Italian bread is good too.
HOMEMADE ITALIAN CHICKEN SOUP
Nothing chases the winter chills away like a steaming bowl of this chicken soup. It's a comforting dish that brings back memories of Mom.-John Croce Jr., Yarmouth, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 2h50m
Yield 12-14 servings (3-1/2 quarts).
Number Of Ingredients 19
Steps:
- In a 5-qt. Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat; leaving cover ajar, simmer for 1-1/2 hours. Remove chicken; strain and reserve broth. discard vegetables and bay leaves. When the chicken is cool enough to handle, remove skin and bones; discard. Cut chicken into bite-size pieces; set aside. Return broth to kettle; add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper; bring to a boil. Reduce heat; leaving cover ajar, simmer for 45 minutes. Add beans, cheese and chicken; heat through.
Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 651mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein.
ITALIAN CHICKEN SOUP
A hearty chicken soup recipe that has been passed down from Great Grandma. Hopefully, you will have leftovers because this is one soup that you will enjoy over and over. It is perfect all year round but especially on a cold winter's day.
Provided by Joym624
Categories Chicken
Time 1h15m
Yield 10 bowls, 10 serving(s)
Number Of Ingredients 14
Steps:
- In large pot, cover chicken with water. Add onion, parsnip, rutabaga, celery, carrot, potato (if desired) parsley and dill to water. Bring water to boil. Lower temperature to simmer and cook until chicken is tender.
- When tender, remove chicken from pot. Be especially sure that there are no bones left in the bottom of the pot. When cool, remove chicken from bones and cut into small bite-sized pieces. Return chicken pieces to pot and add crushed tomatoes to water. Add salt and pepper to taste. Simmer for 15 minutes to "marry" flavors.
- Add pasta to the bottom of individual bowls and pour soup on top.
- Top with dumplings if desired.
Nutrition Facts : Calories 114.7, Fat 5, SaturatedFat 1.4, Cholesterol 21.4, Sodium 158.8, Carbohydrate 11.7, Fiber 3.2, Sugar 3.1, Protein 7.2
ITALIAN CHICKEN NOODLE SOUP
Liven up chicken noodle soup with a dash of basil and garlic-pepper blend.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- In 4-quart saucepan, heat oil over medium heat. Add chicken. Cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in onion. Cook 2 to 3 minutes, stirring occasionally, until onion is tender.
- Stir in broth, water and carrots. Heat to boiling. Cook 5 minutes over medium heat. Stir in broccoli, noodles, basil and garlic-pepper blend. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables and noodles are tender.
- Top each serving with cheese.
Nutrition Facts : Calories 170, Carbohydrate 13 g, Cholesterol 35 mg, Fat 1, Fiber 2 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 3 g, TransFat 0 g
ITALIAN-STYLE CHICKEN NOODLE SOUP
What makes this soup so good? It gets a real boost of flavor from the garlic, fennel, pesto and fresh parsley. When you're in the mood for a bowl of comforting, delicious soup, then this is the recipe for you. Best of all, you can have it on the table in just 35 minutes!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and fennel and cook for 5 minutes or until tender, stirring occasionally. Stir in the garlic and tomatoes.
- Stir in the broth and heat to a boil. Stir in the chicken and ditalini. Reduce the heat to medium-low. Cook for 5 minutes. Stir in the pesto and parsley. Season as desired. Sprinkle with the cheese.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 12.8 g, Cholesterol 23.2 mg, Fat 6.6 g, Fiber 1.9 g, Protein 9.4 g, SaturatedFat 1.6 g, Sodium 791.5 mg, Sugar 3.2 g
ITALIAN CHICKEN SOUP
Provided by Tammy Moore-Worthington
Categories Soup/Stew Chicken Pasta Quick & Easy Dinner Lunch Fennel Bell Pepper Zucchini Bon Appétit New Mexico
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add chicken and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.
- Ladle soup into bowls. Serve, passing cheese separately.
ITALIAN CHICKEN SOUP
This satisfying soup gets its Italian flair from fennel, thyme, basil and orzo pasta. If you don't start with a low-sodium or sodium-free stock, you might want to decrease the amount of salt called for in the recipe. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute fennel bulb and onion in oil until fennel is tender. Add the next 7 ingredients. Bring to a boil. Reduced heat; cover and simmer for 15 minutes. , Stir in chicken and orzo. Cover and cook for 20 minutes or until orzo is tender. Stir in fennel fronds.
Nutrition Facts : Calories 279 calories, Fat 5g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 829mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
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