Medley Of Vegetable And Chicken Soup

Course : Chicken
Serves: 4
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4 Medium skinless chicken breast halves (pounded)
1 teaspoon dried thyme
1 Medium garlic clove (crushed)
1 Small sweet onion (chopped)
1 Large leek (halved and cut into 1-inch pieces)
1 large carrot (julienned)
3 Medium red skinned potatoes (diced)
1 Can Italian tomatoes (drained and sliced) -- (16 oz.)
1/4 teaspoon marjoram
1 Small green zucchini (sliced thin diagonally)
1 Small yellow zucchini (sliced thin and halved)
1 Can consommi -- (16oz.)
2 Cups water
2 Cans chicken broth -- (16 oz.)
1/4 Cup chopped parsley
1 piece bay leaf
8 pieces black peppercorns
6 Medium fennel seed
2 Medium garlic cloves (crushed)

Preparation / 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 consomme and scrape bits off bottom of skillet. Add chicken stock and water. Tie peppercorns, garlic, bay leaf and fennel seed into cheese cloth. Add to stock. Add onions, leeks, carrots, tomatoes and potatoes to skillet and bring to boil. Reduce heat and simmer for 6 minutes. Add chicken and simmer for a further 1O minutes. Add green and yellow zucchini, simmer 2 minutes. Remove cheese cloth bag and discard. Remove chicken pieces, julienne and return to skillet. Add chopped parsley. Serve with freshly grated pannesan and crusty bread. Wisdom doesn't always come with age...sometimes age just shows up all by itsel


Nutritional Information:

209 Calories (kcal); 8g Total Fat; (32% calories from fat); 16g Protein; 23g Carbohydrate; 0mg Cholesterol; 1581mg Sodium

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