Zesty Chicken Soup Recipes

SPICY CHICKEN SOUP

Steps:

• In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon.
• Bring to a boil, then reduce heat and simmer for 20-30 minutes or until chicken is cooked through. Remove chicken to a plate and shred.
• In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned.
• Stir in salsa, diced tomatoes, tomato sauce, sugar, chili powder, cumin, corn, chili beans, shredded chicken, and 3 1/2 cups of the reserved water. Simmer 30 minutes.
• Stir in sour cream. Taste and add extra salt, or additional seasonings, if needed.
• Garnish with cilantro, cheese, avocado, crushed tortilla chips, or whatever you like!

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 CHICKEN SOUP WITH TOMATOES AND RICE

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.

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.