CHICKEN VEGETABLE SOUP WITH DILL AND CUMIN
This soup has a flavor combination that is very popular in the Middle East. This is based on a Faye Levy recipe.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Put chicken pieces in a large stew pan or soup pot.
- Leave the onion whole for easy removal or cut it in large dice if you want to eat it in the soup.
- If you like, tie the thyme sprigs, parsley stems and bay leaves together with kitchen twine or wrap them in cheesecloth for easy removal.
- Peel potatoes and add to pan.
- Add onion, carrots, celery, thyme, parsley stems and bay leaves.
- Pour in enough water to cover the ingredients by a couple of centimeters and add salt.
- Bring to a boil.
- With a large spoon, remove the foam that collects on top.
- Cover and cook over low heat for 45 mins.
- ,occasionally skimming off the foam and fat that collects.
- Add squash, mushrooms, garlic, cumin and pepper and bring to a simmer.
- Cover and cook over low heat for 15 minsutes or until chicken and vegetables are tender and soup is well flavored.
- Remove herb bundle or loose herbs.
- Cook noodles in a large pan of boiling salted water about 7 minutes or until just tender.
- Drain well.
- Keep the noodles in a separate container if you plan to reheat the soup; otherwise they soften too much as they sit in the soup.
- Before serving the soup, thoroughly skim the fat from the broth.
- The cooler the broth is, the easier this will be.
- The simplest way is to refrigerate the soup so the fat solidifies on top and can be easily removed.
- Otherwise, skim the fat from the soup's surface several times with a large spoon.
- Remove chicken pieces and discard their skin.
- Leave pieces whole or pull or cut meat from bones; return chicken to soup.
- For a lighter dish, you can reserve part of the meat for other uses.
- Reheat soup if necessary.
- If noodles are cold, bring them to room temperature or reheat them in a covered dish in the microwave.
- Add dill and chopped parsley to soup.
- Taste and adjust seasoning.
- Serve the soup in fairly shallow bowls.
- Add noodles to each bowl when serving.
Nutrition Facts : Calories 583.8, Fat 31.9, SaturatedFat 9.1, Cholesterol 156.2, Sodium 187.4, Carbohydrate 30.6, Fiber 4.9, Sugar 7, Protein 43.6
CHICKEN VEGETABLE SOUP
I love eating a big bowl of this colorful, fresh-tasting soup on a winter's day. What a great way to warm up! -Ruth Wimmer, Bland, Virginia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 25-30 minutes. Stir in the chicken, tomatoes, salt and pepper; heat through.
Nutrition Facts : Calories 254 calories, Fat 7g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 1166mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 25g protein.
DILL CHICKEN SOUP
I could eat soup for every meal of the day, all year long. I particularly like dill and spinach-they add a brightness to this light and healthy soup. -Robin Haas, Jamaica Plain, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, heat oil over medium heat. Add carrots, onion and garlic; saute until carrots are tender, 4-5 minutes., Stir in orzo, chicken and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in peas, spinach and dill; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 3-4 minutes. Stir in lemon juice. If desired, top each serving with coarsely ground pepper.
Nutrition Facts : Calories 198 calories, Fat 6g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 681mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges
CLASSIC CHICKEN-VEGETABLE SOUP
You can't go wrong with this classic chicken-vegetable soothing soup-it's good for what ails you. This traditional recipe is delicious and easy to make.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 5
Steps:
- In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes. Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes.
Nutrition Facts : Calories 269 g, Fat 7 g, Fiber 5 g, Protein 31 g, SaturatedFat 2 g
PERFECT CHICKEN VEGETABLE SOUP
Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!
Provided by JAMINA1
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h6m
Yield 4
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
- Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
- Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.
Nutrition Facts : Calories 233 calories, Carbohydrate 22.9 g, Cholesterol 127.1 mg, Fat 7.8 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 1.7 g, Sodium 1067.8 mg, Sugar 6 g
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