Zestychickensoup Recipes

ZESTY CHICKEN SOUP

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.

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.

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.

SPICY CHICKEN SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Saute onion, green pepper and garlic until tender. Stir in chicken broth, chicken pieces and the diced tomatoes and chilies. Simmer covered for at least 10 minutes. Serve hot.

SPICY ASIAN CHICKEN SOUP

Steps:

• Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.

BASIC CHICKEN SOUP

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.