CHICKEN SOUP WITH BROWN RICE-MILLET NOODLES
Made from brown rice and a small amount of whole-grain millet (a protein-rich grain), these spirals are suitable for a gluten-free diet. The nurturing soup benefits from the sweetness of parsnips and carrots and the aroma of cloves.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 15
Steps:
- Make a bouquet garni: Put the parsley sprigs, bay leaves, cloves, and peppercorns on a piece of cheesecloth; tie into a bundle with kitchen twine.
- Put bouquet garni, chicken, onion, celery, garlic, and stock into a large stockpot. Bring to a boil. Reduce heat; cover, and simmer 15 minutes. Using tongs, transfer chicken to a large bowl; let cool slightly. Remove meat from bones, and cut into small pieces; set aside.
- Add parsnips to pot, and cook until slightly softened, about 10 minutes. Stir in 5 cups water and the salt. Bring to a boil. Stir in carrots, pasta, and reserved chicken. Cook until carrots are tender and pasta is al dente, 7 to 10 minutes. Discard bouquet garni. Ladle soup into 6 bowls, dividing evenly. Sprinkle each with chopped parsley and scallion, dividing evenly; season with pepper.
Nutrition Facts : Calories 225 g, Cholesterol 57 g, Fiber 5 g, Protein 23 g, SaturatedFat 1 g, Sodium 603 g
CLASSIC CHICKEN-VEGETABLE SOUP
You can't go wrong with this classic chicken-vegetable soothing soup-it's good for what ails you. This traditional recipe is delicious and easy to make.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 5
Steps:
- In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes. Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes.
Nutrition Facts : Calories 269 g, Fat 7 g, Fiber 5 g, Protein 31 g, SaturatedFat 2 g
POTLUCK CHICKEN VEGETABLE SOUP
I experimented with different variations, and this is the best chicken vegetable soup recipe I came up with. It's especially good to take to potlucks or share with friends. I often take a bowl to work to heat up for a fast lunch. -Bertha Vogt, Tribune, Kansas
Provided by Taste of Home
Time 2h35m
Yield 16 servings (about 4 quarts).
Number Of Ingredients 16
Steps:
- Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer until chicken is tender, 1-1/2 to 2 hours. Remove chicken; cool. , Remove meat from bones and cut into bite-size pieces; return to pan. Add the tomatoes, carrots, potatoes, turnip, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add broccoli and peas if desired; simmer until vegetables are tender, 15-20 minutes longer.
Nutrition Facts : Calories 195 calories, Fat 9g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 537mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.
ASIAN STIR-FRY WITH MILLET
Betty Crocker's Heart Healthy Cookbook shares a recipe! Chicken, millet and vegetables stir-fried to perfection - a flavorful Asian dinner made ready in less than an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat broth to boiling in 1 1/2-quart saucepa. Stir in millet; reduce heat to low. Cover and simmer 20 minutes.
- Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add vegetables; stir-fry 2 minutes. Stir in 1/3 cup of the apple juice; reduce heat to medium. Cover and cook about 3 minutes or until vegetables are crisp-tender.
- While vegetables are cooking, mix remaining 1 cup apple juice, the soy sauce, cornstarch and ginger in small bowl until smooth.
- Gradually stir apple juice mixture into vegetable mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken; cook until thoroughly heated. Toss with cooked millet.
Nutrition Facts : Calories 320, Carbohydrate 44 g, Cholesterol 40 mg, Fiber 6 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 10 g, TransFat 0 g
PERFECT CHICKEN VEGETABLE SOUP
Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!
Provided by JAMINA1
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h6m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 233 calories, Carbohydrate 22.9 g, Cholesterol 127.1 mg, Fat 7.8 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 1.7 g, Sodium 1067.8 mg, Sugar 6 g
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MILLET VEGETABLE SOUP | COOKSTR.COM
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Category Cookstr RecipesEstimated Reading Time 2 mins
- If using whole millet, grind it to grits in three or four batches in a spice grinder. It’s okay if the grits vary in size.
- Set a heavy 6-quart soup pot over medium heat. Add the millet and toast, stirring frequently, until the millet emits a distinct cornlike aroma, about 3 minutes. Transfer the millet to a bowl.
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- Add the broth and millet and bring the soup to a boil over high heat, stirring constantly to prevent the grains from sinking to the bottom. If lumps develop, squash them against the side of the pot. Cover and simmer over medium-low heat, stirring frequently, until the millet is just about tender, 10 to 12 minutes.
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- Melt butter in a large Dutch oven over medium heat. Add the carrots, onion and celery and cook, stirring frequently, until the onions are translucent – about 6-8 minutes. Add the garlic and tomato paste and cook, stirring constantly, for 1 more minute.
- Stir in the chicken broth, rosemary, thyme, parsley, bay leaf, salt and pepper, mushrooms, potato, zucchini and tomatoes. Bring to a boil; reduce heat to low and simmer, uncovered, until the potato and vegetables are tender – about 20 minutes.
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