Medley Of Vegetable And Chicken Soup Recipe
Servings: 4
Ingredients
- 4 x skinless chicken breast halves pounded
- 1 tsp dry thyme
- 1 med garlic clove crushed
- 1 sm sweet onion minced
- 1 lrg leek halved, and cut into 1" pcs)
- 1 lrg carrot julienned
- 3 med red-skinned potatoes diced
- 1 can Italian tomatoes - (16 ounce) liquid removed, sliced
- 1/4 tsp marjoram
- 1 sm green zucchini sliced thin diagonally
- 1 sm yellow zucchini sliced thin, halved
- 1 can consomme - (16 ounce)
- 2 c. water
- 2 can chicken broth - (16 ounce ea)
- 1/4 c. minced parsley
- 1 x bay leaf
- 8 x black peppercorns
- 6 x fennel seed
- 2 med garlic cloves crushed
Directions
- Rub chicken breasts with piece of crushed garlic and sprinkle with thyme. Heat small amount of oil in large skillet. On high heat quickly sear both sides chicken breast. Transfer to plate and season with salt and pepper. Add in consomme and scrape bits off bottom of skillet. Add in chicken stock and water.
- Tie peppercorns, garlic, bay leaf and fennel seed into cheesecloth. Add in to stock. Add in onions, leeks, carrots, tomatoes and potatoes to skillet and bring to boil. Reduce heat and simmer for 6 min.
- Add in chicken and simmer for a further 10 min. Add in green and yellow zucchini, simmer 2 min. Remove cheese cloth bag and throw away.
- Remove chicken pcs, julienne and return to skillet. Add in minced parsley. Serve with freshly grated pannesan and crusty bread.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 643g | |
| Recipe makes 4 servings | |
| Calories 115 | |
| Calories from Fat 12 | 10% |
| Total Fat 1.38g | 2% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 799mg | 33% |
| Potassium 710mg | 20% |
| Total Carbs 10.48g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 4.5g | 3% |
| Protein 15.8g | 25% |
