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Hearty Italian Chicken and Vegetable Soup (Food Network Kitchens) Recipe

Hearty Italian Chicken and Vegetable Soup (Food Network Kitchens) Recipe

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Hearty Italian Chicken and Vegetable Soup (Food Network Kitchens)

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Ingredients:

Serving

1 tbsp extra-virgin olive oil
1 onion, chopped
pinch crushed red pepper flakes
6 whole sprigs, plus 1 tbsp chopped flat-leaf parsley
6 (3-inch) strips lemon zest
1 small head fennel, thinly sliced (2 cups), fennel tops reserved
1 1/2 lb bone-in chicken breasts, skin removed
8 cups low-sodium chicken broth
a 2-3 inch piece parmesan rind , optional
2 carrots, sliced (1 cup)
2 stalks celery, sliced (1 cup)
kosher salt
2 cups, whole-wheat extra-wide noodle style pasta, 2 3/4 oz (recommended : ronzoni healthy harvest) **recommend just using 2 3/4 -oz weight
3 cups baby spinach
2 tbsp grated parmesan, plus extra for passing
lemon juice

Directions:

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.
Copyright 2010 Television Food Network, G.P. All rights reserved
Nutritional analysis per serving, 2 1/3 cups
Calories 261; Total Fat 6g (Sat Fat 1.5g, Mono Fat 3g, Poly Fat 1g); Protein 31g;
Carb 23g; Fiber 4g; Cholesterol 54mg; Sodium 402mg
This chicken soup is packed with zesty rich flavors and lots of good for you vegetables. By enhancing prepared low-sodium broth with lots of herbs and lemon and fresh chicken you get a soup that tastes like you simmered it all day long.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	676.91 Kcal (2834 kJ)
Calories from fat	211.4 Kcal
		% Daily Value*
Total Fat	23.49g	36%
Cholesterol	101.88mg	34%
Sodium	826.82mg	34%
Potassium	935.78mg	20%
Total Carbs	19.34g	6%
Sugars	2.18g	9%
Dietary Fiber	3.68g	15%
Protein	33.79g	68%
Vitamin C	12.1mg	20%
Vitamin A	0.2mg	7%
Iron	2mg	11%
Calcium	128.6mg	13%

Amount Per 100 g
Calories	109.29 Kcal (458 kJ)
Calories from fat	34.13 Kcal
		% Daily Value*
Total Fat	3.79g	36%
Cholesterol	16.45mg	34%
Sodium	133.5mg	34%
Potassium	151.09mg	20%
Total Carbs	3.12g	6%
Sugars	0.35g	9%
Dietary Fiber	0.59g	15%
Protein	5.46g	68%
Vitamin C	2mg	20%
Iron	0.3mg	11%
Calcium	20.8mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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