Provencal Chicken Soup
Provencal Chicken Soup
COOKING LABEL
Easy
Prep Time
10 minutes
Cook Time
50 Minutes
Serves
8 Cups
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Full Product Description
This delicious Provencal Chicken Soup will warm and delight your family on a cold evening, and is absolutely perfect for your kids' sick days.
Ingredients
- 1 cup onion, diced
- 1 cup celery, sliced
- 1 cup carrots, sliced
- 3 tablespoons Pasolivo Lemon Olive Oil
- 1 tablespoon Pasolivo Pacific Blue Kosher Sea Salt
- 1 tablespoon Pasolivo Herbs de Provence
- 32 ounces chicken broth
- 1 cup zucchini, sliced
- 1 (15-ounce) can diced or sliced tomatoes
- 2-4 chicken thighs, boneless skinless, diced bite-sized
- 1/2 cup barley or brown rice (optional)
- 3 tablespoons Pasolivo Lemon Olive Oil, to finish
- 2 tablespoons chopped parsley to finish (optional)
Preparation
- In a large Dutch oven or stock pot (minimum 4 quart), on medium-high heat, sauteÌ onion, celery and carrots in Pasolivo Lemon Olive Oil with Pasolivo Pacific Blue Kosher Sea Salt and Pasolivo Lavender Spice Blend until tender, about 4-7 minutes. Stirring to avoid burning, but not too often so the vegetables will start to caramelize.
- Lower heat to medium-low and add remaining ingredients, except 3 tablespoons Pasolivo Lemon Olive Oil and chopped parsley (optional) for finishing. Stir to combine and bring to a simmer. Once simmering, reduce heat and simmer until barley or brown rice are tender (about 40 minutes). If serving right away, drizzle with remaining 3 tablespoons Pasolivo Lemon Olive Oil and sprinkle chopped parsley (optional), taste for seasoning and serve. Otherwise, let sit until cool and refrigerate or freeze. Reheat when ready to serve and finish with 3 tablespoons Pasolivo Lemon Olive Oil on top and sprinkle (optional) chopped parsley.
- dd all ingredients, except 3 tablespoons Pasolivo Lemon Olive Oil and chopped parsley (optional) for finishing into a slow cooker. Cover and cook on high 3 to 4 hours or low 6-8 hours until chicken and rice or barley are cooked. If serving right away, drizzle with remaining 3 tablespoons Pasolivo Lemon Olive Oil and sprinkle chopped parsley (optional), taste for seasoning and serve. Otherwise, let sit until cool and refrigerate or freeze. Reheat when ready to serve and finish with 3 tablespoons Pasolivo Lemon Olive Oil on top and sprinkle (optional) chopped parsley.
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