French Chicken Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
110
protein 
9 g
sodium 
338 mg
carbohydrates 
12 g
fat 
3 g
fiber  
2 g
cholesterol 
20 mg
Servings 
6 (¾ cup ea.)
Ingredients 

⅓ cup diced yellow onions
1 Tbsp minced garlic
2 tsp extra-virgin olive oil
¼ cup diced red bell pepper
½ cup diced zucchini
½ cup canned tomatoes, pureed
3 cups low-sodium chicken stock
8 oz bone-in chicken thighs
1 tsp sea salt
Pinch freshly ground black pepper
½ tsp marjoram
½ cup cooked farfalle pasta

Instructions 
  1. In a large saucepan over medium heat, sauté onions and garlic in olive oil until onions are translucent.
  2. Add diced red peppers and zucchini and cook for about 10 minutes until vegetables are soft.
  3. Add pureed tomatoes and chicken stock and bring to a boil. Add chicken thighs. Simmer for 30 to 40 minutes, or until chicken is cooked through and tender enough to fall from the bone.
  4. Remove chicken thighs from the soup, pull the meat off the bone and chop meat up into bite sized pieces. Return chicken to soup. Stir in salt, pepper, marjoram and cooked pasta.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.