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Provencal Chicken Soup

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This delicious Provencal Chicken Soup will warm and delight your family on a cold evening, and is absolutely perfect for your kids’ sick days.
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    • This delicious Provencal Chicken Soup will warm and delight your family on a cold evening, and is absolutely perfect for your kids’ sick days.
  • Review This Product
    • This delicious Provencal Chicken Soup will warm and delight your family on a cold evening, and is absolutely perfect for your kids’ sick days.
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INGREDIENTS:
1 cup onion, diced
1 cup celery, sliced
1 cup carrots, sliced
3 Tbsp Pasolivo Lemon Olive Oil
1 Tbsp Pasolivo Pacific Blue Kosher Sea Salt
1 Tbsp 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 Tbsp Pasolivo Lemon Olive Oil, to finish
2 Tbsp chopped parsley to finish (optional)
DIRECTIONS:
In a large Dutch oven or stock pot (minimum 4 quart), on medium-high heat, sauté 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.

Slow Cooker Option

Add 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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