Garden Veggie Soup With Grilled Chicken Recipes

Steps:

• Prepare pasta per package directions. Meanwhile, in medium saucepan over medium heat, add oil then onion, garlic, and oregano. Cook, stirring often, until onions and garlic are tender, about 5 minutes.
• Add broth and bring mixture to a boil.
• Add tomatoes and carrots. Lower heat and simmer until vegetables are tender, about 15 minutes.
• Stir in chicken and pasta. Simmer to heat chicken through, about 2 minutes. Stir in basil. Season with salt and pepper to taste. Serve hot or refrigerate in plastic container and reheat before serving.

Steps:

• Melt the butter in a medium Dutch oven or large saucepan over medium heat. Add the bell pepper and cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Add the yellow squash and scallion whites and cook, stirring occasionally, until the squash begins to soften, 3 to 4 minutes.
• Add the garlic, 1/2 teaspoon salt and a few grinds of pepper to the vegetables and stir. Add 2 cups water and the chili beans; bring to a simmer and cook until slightly thickened, about 4 minutes. Add the chicken and corn and simmer until the corn is tender, 2 to 3 minutes. Stir in the basil and lime juice; season with salt and pepper. Top each serving with shredded cheese, sour cream and the scallion greens.

Steps:

• Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
• Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
• Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

Steps:

• Bring chicken, water, wine and 1 teaspoon salt to boil in large pot, skimming surface. Cover; simmer until chicken is cooked through, about 25 minutes. Transfer chicken breast and thigh pieces to platter (leave remaining chicken and stock in pot). Remove meat from bones; cut into 1/2-inch pieces. Cover and chill meat. Return scraps and bones to pot.
• Cover stock and simmer 1 hour. Strain. Cool stock slightly. Chill overnight. Spoon fat off top and discard.
• Heat 2 teaspoons oil in large pot over medium heat. Add onion; sauté until golden, about 6 minutes. Add stock and bring to boil. Add potatoes, tomatoes, carrots, green beans and 1 teaspoon salt. Simmer 10 minutes. Add zucchini and corn; simmer until vegetables are tender, about 15 minutes. Stir in spinach and chicken meat. Simmer until chicken is heated through, about 3 minutes. Stir in basil. Season with salt and pepper.

Steps:

• Heat a grill pan over high heat for 5 minutes.
• Rub a little olive oil all over the chicken breast and sprinkle all over with salt and pepper. Reduce the heat to medium-high and grill the chicken until cooked through, turning once, about 12 minutes. Set aside and keep warm.
• Fill a small saucepan with 1/2 cup water, bring to a boil, add some salt, and cook the barley according to package instructions, until tender. Drain and rinse.
• Bring the chicken broth and bay leaf to a simmer in a medium saucepan. Add the carrot, celery and zucchini. Cook until just tender, about 5 minutes. Discard the bay leaf.
• Place the chicken breast on a cutting board and slice crosswise into thin slices. Spoon the vegetables and barley into serving bowls, then add the hot broth. Lay several slices of chicken over the surface of each bowl.

Steps:

• In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.