This seafood caprese salad is appropriate for special occasions like Christmas Eve in Italy, when we typically serve a fish meal after another! Buffalo mozzarella, poached prawns, and caramelized tomatoes make up this dish. Toasted breadcrumbs offer some extra crunch.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
Ingredients
- 2 (14.5 ounce) cans chicken broth
- 2 cups baby carrots
- 1 onion, chopped
- 1 clove garlic, minced
- ⅛ teaspoon celery salt
- 2 skinless, boneless chicken breast halves
- 1 tablespoon chopped fresh cilantro (Optional)
Instructions
- Bring broth to a boil in a medium saucepan over medium-high heat. Add carrots, onion, garlic, and celery salt.
- Reduce heat to low and add chicken. Cover and simmer until chicken is longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken to a cutting board, cut into bite-sized chunks, and return to the saucepan. Stir in cilantro.
- You can use dill instead of cilantro.
Nutrition Facts
| Calories | 266 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 5 g |
| Protein | 37 g |
| Saturated Fat | 1 g |
| Sodium | 1568 mg |
| Sugars | 10 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Great basic recipe! I cooked my chicken (used 3 breasts) first with some garlic salt and pepper. Used 2 cartons of chicken broth. Also added the celery stalk per other reviewers. My husband loves celery so I added a half tsp of celery seed, (not the salt). Finally I added a dash of lemon juice and added Japanese noodles for a ramen like touch. Delicious!
It’s perfect for when you are in a hurry. I only followed the recipe loosely. Sautéed veggies first in olive oil, used veggie bullion because I didn’t have chicken broth. Added a lot of black pepper. Also added noodles about half way through. And I added a load of diced garlic and ginger. But the basic recipe is legit in terms of the general order of operations for quick chicken soup. It was so yummy.
While this is certainly simple, it is very bland as written. The only seasoning, the 1/8tsp of celery salt, is undetectable. I ended up bumping it up to 1 teaspoon and that gave it much more flavor. Are you supposed to chop the baby carrots or leave them whole? I chopped them, but found this soup to be very carrot heavy. I would recommend using half carrots and half celery instead. Black pepper would be a good addition too. This makes way more than 2 servings – at least 4. With these changes, you’d have a tasty and healthy soup that is perfect for lunches.
It was alright for a change.
Used 4 cups of broth, 1/4 tsp garlic powder, 1/8 tsp pepper, 1/8 tsp celery salt, boiled the carrots, celery and onions, reduced to simmer and added 2 chicken breasts. Simmered 20 min. Wasnt enough broth so added 2 more cups of broth and a dash of each seasoning. Let chicken rest on cutting board while added 1/2 bag egg noodles. Cooked per instructions in soup. Reduced heat to just below a simmer. Diced and added chicken back into soup. Sprinkled with parsley
I sautéed the onion, carrot and (added) celery till tinder in EVOO…then added minced garlic. Threw in a bay leaf with the broth during simmering with a bit of poultry seasoning. I used leftover roasted chicken picked from the bones…I also plopped in about a cup of leftover inst. potatoes ( the BF loves to make them when I’m working late) for a thicker mix for the man. He loved the soup! Served it with a ham and cheese panini for an easy dinner.
Very good. I used real celery, sliced regular carrots and no cilantro (personal preference). Easy and delicious.
This quick recipe is great however with kitchen basics chicken broth! I see that a lot of other people had to add to the recipe. I didn’t add anything extra with the exception of pasta but the only thing I did differently was use kitchen basics broth. That broth is the closest to homemade
This was a great base recipe, I added wild rice and used boneless chicken thighs, plus I put in 1/2 teaspoon sage and a little thyme and a pinch of red pepper flakes, and fresh celery chopped.
So simple and easy! Was a bit low on chicken broth so I added water and a bit of consommé. Also threw in sliced cabbage and subbed garlic powder for real garlic. 🙂 now I have a happy sick hubby!
Not impressed and wouldn’t make it again. Not much flavor, and the chicken is tough.
Loved it but did add Ditalini and a few less carrots substituted with peas.
very good quick to fix will share with friends.
Real easy and tasty for those who like simple.
Taste was OK but not great, but that OK taste pretty much comes from the MSG in the chicken broth. No other ingredient from the recipe contributes any flavor or taste to this dish.
This recipe is the best ! I love that I can change it up a bit and also I can use my slow cooker when I have the time 🙂 So versatile 🙂 The family can’t wait until we have it again !
Tried with some modifications,turned out great!
It was really good… But I added some olive oil, a cup of chopped fresh parsley instead of cilantro, a lot more celery salt (because my broth was low sodium), a few spoons of tomato paste and cheese ravioli that I cooked separately and added at the very end. I also feel like it would be too bland just as the recipe call it. Have fun with it 🙂
Try adding a little bit of anise seed.
Excellent! This is so easy and simple! and… what an opportunity to use the leftover Sunday Roast chicken.. and that veggie side… and maybe that leftover white rice or barley or pasta.. YUMMMY Just add your favorite broth and herbs/spices. This is a perfect example of a delicious basic as is and versatile when you need it to be recipe. Hats off to the author!!
I’ve been making this soup for years, but I add mushrooms and fresh celery, noodles or rice – very tasty…..