Slow Cooked Chicken and Zucchini Soup
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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.
Es ist so lecker, dass ich es 3 Mal pro Woche koche! Neues Zucchini Rezept! Leichtes Abendessen!
Ein einfaches und einfaches Rezept für ein Abendessen! Neues Zucchini Rezept! In wenigen Minuten zubereitet, und der Geschmack lässt niemanden gleichgültig! Ein neues Rezept, das mich mit seinem Geschmack und Aroma überrascht hat! Auch Kinder sind begeistert, sie essen dieses Gericht mit großer Freude! Es ist wirklich ein Abendessen für die ganze Familie!Ein leckeres und schnelles Zucchini Rezept, das ich so oft wie möglich mache! Leichtes Abendessen! Zucchini Suppe wird Ihnen sicher gefallen!
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REZEPT UND ZUTATEN:
5-7 Kartoffeln.
10-12 Minuten kochen.
1 Zwebel.
Olivenöl.
3-4 Minuten braten.
1 Karotte.
5-7 Minuten braten.
2-3 Zucchini.
10-12 Minuten kochen.
Wasser 700 ml. / 2,5 Tassen.
Mit einem Deckel abdecken und 15-20 Minuten garen.
Petersilie.
5 Minuten vorher hinzufügen.
Brot.
Ich liebe knusprige Snacks!
Olivenöl.
Auf beiden Seiten anbraten.
Die Suppe ist fertig! Abkühlen!
1-2 Tomaten.
Knoblauch.
Salz. Schwarzer Pfeffer.
Es ist sehr lecker geworden!
Es passt sehr gut zu Suppe!
Mit einem Handmixer gut verrühren.
Geräucherte Paprika.
Knoblauch.
Dill oder Petersilie. Guten Appetit!
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Frische Rezepte - gesund kochen!
#Frische_Rezept #Rezept #zucchini #abendessen
Creamy Chicken Soup with Vegetables | Hearty & Nutritious Fall Recipes
Creamy Chicken Soup with Vegetables Recipe:
Soup season is officially here and this delicious and hearty Creamy Chicken & Vegetable Soup is such a wonderful comforting dish to make this time of year. It is loaded with healthy good-for-you ingredients and is perfect for cold season. It can be enjoyed for lunch or dinner so be sure to make a double batch!
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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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Instant Pot Chicken Vegetable Soup | Quick & Easy!
Chicken Vegetable Soup is an easy Instant Pot soup recipe that is full of nutritious carrots, celery, zucchini, and squash. The flavors of fresh rosemary, thyme, and tarragon make this Instant Pot chicken soup recipe one you will want to make all year round!
INSTANT POT:
INGREDIENTS:
1 Tbsp. olive oil
1 sweet onion, finely diced
3 cloves garlic, crushed
4 cups chicken broth, regular sodium
4 stalks celery, cut into ½-inch pieces
¾ lb. carrots, cut into ½-inch slices
1 lb. red potatoes, cut into 1-inch pieces
1 zucchini, cut into ½-inch slices
1 yellow squash, cut into ½-inch slices
1 lb. chicken breasts, cut into 4-5 oz. portions
½ tsp. of thyme, rosemary, and tarragon, dried
¼ tsp. paprika
½ - 1 ½ tsp. salt, to taste
¼ tsp. black pepper
½ cup almond milk milk, or cashew milk, warm
3 Tbsp. tapioca starch or corn starch
INSTRUCTIONS:
Set Instant Pot to the sauté function and add olive oil, onions, and garlic. Sauté for 3-4 minutes.
Add chicken broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck.
Add celery, carrots, potatoes, zucchini, and squash to the Instant Pot. Stir to combine. Add chicken breasts on top of the vegetables.
In a small bowl whisk together the thyme, rosemary, tarragon, paprika, salt, and pepper. Add seasoning ingredients to the Instant Pot.
Ensure the pressure release valve is sealed and set the Instant Pot to high pressure for 8 minutes. Let the contents sit for 10 minutes (10 minute NPR) before releasing the pressure valve. Shred the chicken breasts when the soup is done cooking.
While soup is cooking, whisk together the warm milk and starch until smooth. Add starch slurry to soup and stir until well incorporated.
Serve chicken vegetable soup with gluten-free crackers or bread and enjoy!
RECIPE NOTES:
You can also use 3 teaspoons total of FRESH herbs instead of dried.
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