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How To make Chicken& Zucchini Soup
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.
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Pressure Cooker Chicken Zucchini Noodle Soup | Inspiralized
We’ve taken our easy chicken zucchini noodle soup and made it even easier, by making it in a pressure cooker! Ditch the stovetop and grab your pressure cooker to make this gluten-free soup on your next busy weeknight or when you need something cozy.
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CURRIED CHICKEN AND ZUCCHINI SOUP.
curried chicken and zucchini soup.
How To Make 10-Min Chicken & Zucchini Noodle Soup | 10-Min Meals | Healthy + Delicious
In this video, I go over how to make my healthy chicken and zucchini noodle soup. This great meal can be made in only 10 minutes.
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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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Chicken And Zucchini Soup
Slow Cooked Chicken and Zucchini Soup
Please SUBSCRIBE, LIKE and SHARE! The recipe directions are available at
This is the crock pot version. The stove top version is available on my website. The crock pot version takes 3 hours to cook. I used 5 chicken strips, cut into cubes for this recipe and the same 24 ounces of chicken gravy for the crock pot version as well. After preparing the crock pot version, I discovered that the crock pot version has more texture in the vegetables. So you might like this version better if you are a vegetable lover like myself. And if you have a busy schedule the stove top version may better suit you as far as timing goes.