Time 55m Yield 4 servings. Number Of Ingredients 13 Steps:
In a Dutch oven, saute fennel bulb and onion in oil until fennel is tender. Add the next 7 ingredients. Bring to a boil. Reduced heat; cover and simmer for 15 minutes. , Stir in chicken and orzo. Cover and cook for 20 minutes or until orzo is tender. Stir in fennel fronds.
Time 1h40m Yield 8 servings Number Of Ingredients 14 Steps:
Bring a large pot of water to a boil and add salt. Cook the pasta in the boiling water according to the package directions; do not overcook. Drain and rinse in cold water to cool. Toss in 1 tablespoon of the olive oil and set aside. Put the chicken pieces in a large pot or Dutch oven and cover in the chicken broth. Bring to a boil, lower to a simmer and cook, covered, for 45 to 50 minutes. Remove the chicken pieces from the pot, shred the meat and set aside. Discard the bones and skin. Skim the fat from the stock, then strain the stock and set aside. In a new pot, add the remaining 1 tablespoon olive oil and saute the bell peppers, celery, jalapenos, onion and oregano over medium heat until the vegetables are tender and golden brown, about 10 minutes. Add the tomatoes with their liquid and the reserved chicken stock and shredded chicken. Bring to a boil, then reduce to a simmer. Add the cooked pasta and cream and stir to combine. Turn off the heat. Serve with lots of Parmesan on the top–the more the better–and crusty Italian bread is good too.
Time 2h50m Yield 12-14 servings (3-1/2 quarts). Number Of Ingredients 19 Steps:
In a 5-qt. Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat; leaving cover ajar, simmer for 1-1/2 hours. Remove chicken; strain and reserve broth. discard vegetables and bay leaves. When the chicken is cool enough to handle, remove skin and bones; discard. Cut chicken into bite-size pieces; set aside. Return broth to kettle; add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper; bring to a boil. Reduce heat; leaving cover ajar, simmer for 45 minutes. Add beans, cheese and chicken; heat through.
Time 45m Yield 6 servings Number Of Ingredients 16 Steps:
- 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.
- 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.
Time 2h Yield 6-8 serving(s) Number Of Ingredients 17 Steps:
Saute onion, potatoes, carrots, bell pepper, and celery in a large soup pot. Add stock, garlic, tomatoes, bouillon cubes, bay leaves, salt, pepper, and crushed red pepper. Simmer 2 hours, stirring occasionally. Remove bay leaves. Divide soup in half, leave half in the soup pot and puree the other half in a food processor. Add the pureed soup back to the soup pot and stir. Add shredded chicken and parsley. Simmer 30 minutes. While the soup is simmering, boil a pot of water and cook the macaroni according to the directions on the bag. Drain and toss with olive oil until lightly coated. Ladle soup into individual bowls and add macaroni to taste. Add parmesan cheese to taste and enjoy! (number of servings is approximate).
Time 35m Yield 6 Number Of Ingredients 11 Steps:
In 4-quart saucepan, heat oil over medium heat. Add chicken. Cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in onion. Cook 2 to 3 minutes, stirring occasionally, until onion is tender. Stir in broth, water and carrots. Heat to boiling. Cook 5 minutes over medium heat. Stir in broccoli, noodles, basil and garlic-pepper blend. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables and noodles are tender. Top each serving with cheese.
Time 35m Yield 6 Number Of Ingredients 11 Steps:
Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and fennel and cook for 5 minutes or until tender, stirring occasionally. Stir in the garlic and tomatoes. Stir in the broth and heat to a boil. Stir in the chicken and ditalini. Reduce the heat to medium-low. Cook for 5 minutes. Stir in the pesto and parsley. Season as desired. Sprinkle with the cheese.
Yield Serves 4 Number Of Ingredients 13 Steps:
Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add chicken and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls. Serve, passing cheese separately.
Time 4h45m Number Of Ingredients 14 Steps:
Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more. Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, fennel, and tomatoes. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes. Cut or tear reserved chicken into 3 cups of bite-size pieces. (You’ll end up with an extra cup of meat; save it for a salad or a sandwich.) Add to broth, along with ditalini, basil, and lemon juice. Heat through, about 2 minutes. Season with salt and pepper, top with red-pepper flakes and Parmesan, and serve.
Time 50m Yield 4 Number Of Ingredients 10 Steps:
Place chicken breasts in a large pot; cover with water. Bring to a boil; reduce heat and simmer until chicken is no longer pink in the center, 15 to 20 minutes. Drain and cool until easily handled, about 10 minutes. Cut into chunks. Heat olive oil in a Dutch oven over medium heat. Add onion, shallot, and garlic; cook and stir until translucent and soft, but not browned, about 10 minutes. Stir in flour until combined. Pour chicken broth into the Dutch oven. Add rosemary sprigs. Bring to a boil; reduce heat and simmer, covered, until flavors combine, about 20 minutes. Discard rosemary sprigs. Whisk milk into the Dutch oven. Add fontina cheese in batches, whisking until each batch is melted. Stir in chicken chunks.
