Chicken Salad Pita and Chicken Vegetable Soup
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Serving Size: 5 ounces
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Cook Times
Cooking Instructions
Instructions
Poached Chicken:
- Add chicken to a large pot and cover with cold water, by at least 1 inch. Sprinkle evenly with salt, then add garlic, lemon, and black peppercorns.
- Bring to a boil, turn down to a simmer, cover and cook for 5 minutes. Turn off the heat and allow to sit for 20 minutes, or until chicken is cooked through (165 degrees), while you work on the rest of the prep.
- Remove chicken from stock, strain stock and reserve both.
Chicken Salad:
- Dice half of the reserved poached chicken. Add to a medium bowl; add all the filling ingredients and mix well. Season salad with salt and pepper. To serve, lay single leaf lettuce on pita then add roughly 1/2 cup chicken salad. Fold and enjoy immediately. Store chicken salad, lettuce, and pita separately for future servings.
Chicken Soup:
- Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for a few minutes, until onion is tender.
- Add the garlic and sauté for an additional minute or two, being careful not to burn the garlic.
- Add 4 cups of the reserved chicken stock, carrots, and celery. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes or until vegetables are tender. Remove from heat. Shred half of the reserved cooked chicken; add to soup. Stir in the pepper, and parsley.
Ingredients
Ingredients
For the Poached Chicken:
- 2 pound boneless skinless chicken breast
- cold water to cover chicken by at least 1 inch
- 1 teaspoon Kosher salt
- 4 clove garlic smashed and peeled
- 1 each lemon halved and squeezed into poaching liquid
- 1 teaspoon whole black peppercorns
For the Chicken Salad:
- 4 piece whole wheat pita cut in 4 halves
- 1 head leaf lettuce divided into single leaves
and chicken salad filling
- 1/2 cup mayonnaise
- 3/4 cup celery finely chopped
- 2 ounce red onion finely chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Kosher salt
- 1/3 teaspoon ground black pepper
- 1 1/2 tablespoon Italian parsley chopped
For the Chicken Soup:
- 8 ounce whole wheat elbow pasta or any small whole wheat pasta
- 2 tablespoon extra virgin olive oil
- 3 ounce red onion diced
- 1 clove garlic finely chopped
- 1 each large carrot diced
- 2 rib celery diced
- ⅓ teaspoon freshly ground black pepper
- 1 1/2 tablespoon Italian parsley chopped
Cooking Tools Required
5-quart saucepot, Colander, Cutting board, Measuring cups and spoons, Sharp Knives, Tongs, Top Stove, Wooden SpatulaReheating/Serving Instructions
Heat soup in the microwave on high power until heated through.
Nutrition
Calories: 448kcal | Carbohydrates: 41g | Protein: 32g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 78mg | Sodium: 811mg | Potassium: 707mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3176IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 3mg
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