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LOCATION: Recipes >> Soups >> Medley of Vegetable and Chicken soup

Print this Recipe    Medley of Vegetable and Chicken soup

4 skinless chicken breast halves, pounded
1 tsp 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
16 oz can Italian tomatoes, drained and sliced
1/4 tsp. marjoram
1 small green zucchini, sliced thin diagonally
1 small yellow zucchini, sliced thin and halved
16 oz can consomme
2 cups water
2 16-oz cans chicken broth
1/4 cup chopped parsley
1 bay leaf
8 black peppercorns
6 fennel seed
2 medium garlic cloves, crushed

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 10 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 Parmesan and crusty bread. Serves 4.

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