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How To make Chicken& Zucchini Soup

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EVA ESTES BXGT29B 1 lg Chicken (about 3 1/2 lbs)
2 Onions

unpeeled, halved
2 Garlic cloves
2 Whole cloves
2 lg Carrots :

peeled, chopped
2 lg Celery ribs

chopped
1 md Turnip :

peeled, chopped
1 lg Parsnip

peeled,chopped
3 Parsley sprigs plus 1/4 cup
Parsley :

chopped 1 sl Lemon
10 Peppercorns
1 t Salt
3 c Chicken stock
1 lb Sweet Italian sausages cut
Into 1 inch pieces 1 c Pasta shells
2 md Zucchini -- grated (abt 2/3#)
Salt and pepper to taste
Place the chicken in a 6-quart pot. Add all the ingredients through the parsnip, plus the parsley sprigs, lemon slice, peppercorns, and 1 tsp salt. Add the chicken stock and enough water to cover the chicken by 2 inches. Heat to boiling, skimming any residue as it gathers. Reduce the heat and simmer, partially covered, 1 hour. Remove the chicken from the stock and set the stovk aside. Allow the chicken to cool enough to handle, then carefully remove the meat from the bones and cut it into bite-size pieces. Cover and reserve. Return the bones and skin to the stock. Returen it to the boil; reduce the heat and simmer, uncovered, 45 minutes. Strain the stock into another pot, pressing the vegetables gently with the back of a spoon to release their juices. Meanwhile, saute the sausage pieces in a lightly oiled heavy skillet until well browned, about 8 minutes. Drain on paper towels. Add the sausages to the stock. Heat to boiling; reduce the heat. Simmer, uncovered, skimming any fat that rises to the surface, for 20 minutes. Add the pasta shells; cook 10 minutes longer. Add the zucchini and the reserved chicken; cook 5 minutes. Add salt and pepper to taste, and sprinkle with the chopped parsley.

How To make Chicken& Zucchini Soup's Videos

Chicken, Zucchini and Spinach Soup

Are you going for a light, savory meal for dinner? How about you try this delicious chicken, zucchini, and spinach soup. You can make it in about 30 minutes and you can bring out those delicious Asian flavors by adding some ginger, noodles, and a spicy red chili!
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Mediterranean Chicken Chickpea Zucchini Soup (30-Minutes/Keto)

Enjoy the Mediterranean diet in a bowl! This soup is enriched with ground chicken, chickpeas (garbanzo beans), zucchini, and a medley of Mediterranean herbs and spices. Top with feta, red wine vinegar, lemon juice, and crushed red pepper to really make it zippy!

FULL RECIPE:

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Healthy chicken zucchini soup ???? with herbs of black pepper, garlic, thyme #herbs #soup #guthealth

Red chicken & zucchini soup!

Low calorie, high goodness. Adorned with many leafy spices (thyme, rosemary, chives (chive on!) & more). Red oils (unrefined palm and sesame chili). I also threw in some sprouted lentils, local organic may because you don't see that stuff on a shelf anywhere do ya?

CHICKEN & ZUCCHINI SOUP

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Zucchini and Chicken | Easy Recipe

This video is sponsored by Kroger.

Zucchini and Chicken
5 boneless, skinless chicken thighs
1 tsp thyme
1 tsp cilantro
3 cloves garlic
1 wiri wiri pepper, seeds removed
½ tsp grated ginger
½ tsp black pepper
1 tsp salt
1 tsp canola oil
½ onion, chopped
1 tsp tomato paste
5-6 small zucchini, cut into ½ inch pieces
2 ½ cup chicken stock
Cut chicken into thin strips. Finely dice thyme, cilantro, garlic and pepper then add to chicken.
Add grated ginger, garlic and salt and stir to combine. Let marinate for at least 1 hour.
In a pot over high heat, add oil. When the oil is hot, add seasoned chicken then cook until it begins to brown, about 5 minutes.
Add onion and sauté for about 2-3 minutes until it’s softened. Add tomato paste and stir, then cook for about a 1-2 minutes.
Add zucchini and chicken stock and bring to a boil. Reduce heat to medium then cover pot.
Cook for 15 minutes or until the zucchini has softened, then remove from heat and serve with rice.

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