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How To make Chicken and 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 ts 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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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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Chicken Zucchini Soup by Aunt Bina's Kitchen
Enjoy this delicious Chicken Zucchini Soup by Aunt Bina's Kitchen.
Healthy, Tasty & Yummy !!
Ingredients
5-6 Green Beans, Cut
3 Spring Onions, Chopped
2 Carrots, Chopped
1 Zucchini, Cut
2 Tbsp Salt
2 Cups Water
½ Cup Milk
¼ Cup Oil
½ Lbs Chicken
1 Tsp Cumin
Method
1. In a pot, add green beans, spring onions, carrots, zucchini, 1 tbsp salt, water and cover to boil for 10 mins.
2. Add boiled vegetables with water and ½ cup of milk in a blender and blend well.
3. In a pan add ¼ cup oil, cut boneless chicken, 1 tbsp salt, 1 tsp cumin and cook for about 2-3 mins.
4. Add cooked chicken to the soup and serve hot.
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Creamy Vegetable Soup | Vegan & Dairy-Free!
This Creamy Vegetable Soup is a cozy, comforting vegan recipe that's gluten-free, easy-to-make & loaded with veggies- great for lunch or as a dinner starter!
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???? SOUP INGREDIENTS
3 tablespoons extra-virgin olive oil
1 medium onion diced
2 celery stalks sliced
2 large carrots sliced
Salt and pepper to taste
4 yukon potatoes diced (3-4 cups chopped)
1 teaspoon dried thyme
2 garlic cloves minced
3 cups low-sodium vegetable broth
2 cups peas frozen
2 cups corn frozen
2 cups plant-based milk
Fresh parsley for serving
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
VEGETABLE PEELER:
KNIVES:
CAST IRON POT:
MEASURING SPOONS & CUPS:
SALT & PEPPER SHAKERS:
OVEN MITTS:
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⏱️ TIMESTAMPS:
0:00 Introduction
0:08 Prepping the vegetables
1:05 Cooking the mirepoix
1:31 Adding remaining vegetables
1:56 Simmering the soup
2:24 Blending the soup
3:27 Adding extra vegetables
3:37 Adding milk
4:02 Serving the soup
4:18 Taste test
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#Soup #CreamyVegetableSoup #VegetableSoup #Vegan #VeganRecipe #GlutenFree #Lunch #Dinner
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.
[VFC] CHICKEN ZUCCHINI SOUP RECIPE VideoFitnessCoach Anita Stone
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