Hearty Italian Chicken and Vegetable Soup
You can never have too many Mediterranean recipes, so give Hearty Italian Chicken and Vegetable Soup a try. This main course has 333 calories, 36g of protein, and 9g of fat per serving. This recipe serves 6 and costs $3.34 per serving. This recipe from Foodnetwork has 20 fans. Head to the store and pick up onion, red pepper flakes, celery, and a few other things to make it today. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 92%, this dish is great. Similar recipes are Hearty Italian Turkey Sausage Meatball and Vegetable Soup, Hearty Chicken Vegetable Soup, and Hearty Chicken Vegetable Soup.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
3 cups baby spinach
2 carrots, sliced (1 cup)
2 stalks celery, sliced (1 cup)
1 1/2 pounds bone-in chicken breasts, skinless
1 small head fennel, thinly sliced (2 cups), fennel tops reserved
6 whole sprigs, plus 1 tablespoon chopped flat-leaf parsley
Kosher salt
Lemon juice
6 (3-inch) strips lemon zest, cut from 1 lemon
8 cups low-sodium chicken broth
1 tablespoon extra-virgin olive oil
1 onion, chopped
A 2-3 inch piece Parmesan rind, optional
2 tablespoons grated Parmesan, plus extra for passing
2 cups, whole-wheat extra-wide noodle style pasta, 2 3/4 ounces (recommended: Ronzoni Healthy Harvest) **recommend just using 2 3/4 -ounce weight
Pinch crushed red pepper flakes
Equipment:
dutch oven
cutting board
bowl
ladle
Cooking instruction summary:
1. Heat the oil in a Dutch oven set over medium heat. Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind. Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes. Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove the meat from the bones in large strips, and set aside. 2. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes. Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing.
Step by step:
1. Heat the oil in a Dutch oven set over medium heat.
2. Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together.
3. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind. Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes.
4. Transfer the chicken to a cutting board and set aside until cool enough to handle.
5. Remove the meat from the bones in large strips, and set aside.
6. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes. Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing.
Nutrition Information:
covered percent of daily need
