PERFECT CHICKEN VEGETABLE SOUP
Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!
Provided by JAMINA1
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h6m
Yield 4
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
- Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
- Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.
Nutrition Facts : Calories 233 calories, Carbohydrate 22.9 g, Cholesterol 127.1 mg, Fat 7.8 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 1.7 g, Sodium 1067.8 mg, Sugar 6 g
CREAMY CHICKEN SOUP
Provided by Mel
Time 1h
Number Of Ingredients 18
Steps:
- For the soup, in a 4-quart or larger saucepan, heat the olive oil over medium heat. Add the carrots, celery and onion. Pour in the broth and add the chicken bouillon, bay leaves, parsley, herbs de provence, turmeric, garlic powder, and pepper. Stir to combine.
- Bring the mixture to a simmer and cook, uncovered or partially covered, for 12-15 minutes until the vegetables are tender.
- For the roux, while the soup simmers, in a small saucepan, add the olive oil and butter and cook on medium heat until the butter is melted. Add the flour and whisk to combine until a smooth paste forms. Remove from the heat.
- Add the milk (and/or half-and-half) to the soup and heat through. Add the roux to the soup and cook, stirring or whisking constantly, over medium heat until the soup thickens and gently simmers, 5-7 minutes.
- Stir in the chicken, season to taste with salt and pepper (this is important for flavor!) and heat through.
- Remove the bay leaves and serve with a sprinkle of Parmesan, asiago or gruyere on top.
Nutrition Facts : ServingSize 1 serving, Calories 206 kcal, Carbohydrate 14 g, Protein 17 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 42 mg, Sodium 574 mg, Fiber 1 g, Sugar 7 g
CREAM OF CHICKEN SOUP
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 first-course servings
Number Of Ingredients 15
Steps:
- Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
- Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
- Stir in the chicken and bring to a boil. Remove from the heat.
- Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.
CREAMY CHICKEN VEGETABLE SOUP
It's easy to entice kids of all ages to eat their veggies when they appear in a creamy chicken soup created in our Test Kitchen. Brie cheese adds a delightfully mild flavor.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute the onion, celery and carrot in butter until crisp-tender. Add garlic; saute for 1 minute more. Stir in the broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the chicken, spinach and cheese. Cook and stir for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 408 calories, Fat 24g fat (15g saturated fat), Cholesterol 131mg cholesterol, Sodium 1324mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.
HEARTY CHICKEN VEGETABLE SOUP III
This soup is so good and so good for you....if possible use fresh veggies....only use the canned as a last resort!
Provided by LORIEANN29
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h25m
Yield 12
Number Of Ingredients 14
Steps:
- In a large pot, combine zucchini, yellow squash, onion, green beans, corn, hominy, chickpeas, chicken, bouillon, tomato sauce, garlic powder, potatoes, jalapenos and water. Bring to a boil, reduce heat and simmer until chicken falls off the bone and flavors are well blended, 1 to 2 hours.
Nutrition Facts : Calories 128.4 calories, Carbohydrate 22.6 g, Cholesterol 5.9 mg, Fat 2.2 g, Fiber 4.2 g, Protein 5.5 g, SaturatedFat 0.5 g, Sodium 475.6 mg, Sugar 3.2 g
WINNING CREAM OF VEGETABLE SOUP
Several people told me it was the best soup that they'd ever had. The biggest compliment I ever received, though, came from my 93-year old grandfather. He usually ate as few vegetables as possible-but he asked for a second bowlful! -Mary Parker, Copperas Cove, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8-10 servings (about 3 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute onion in butter until tender. Add flour; stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. , Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through.
Nutrition Facts : Calories 283 calories, Fat 21g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 828mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.
CREAMY CHICKEN VEGETABLE SOUP
This is great for a cold winter night. Use a good canned or homemade chicken broth. I sometimes use a store bought rotisserie chicken, which adds another dimension to the flavor.
Provided by Hey Jude
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Bring broth to a boil in a 5-qt.Dutch oven.
- Add rice, cover, reduce heat and simmer for 10 minutes.
- Add carrots, celery and zucchini, cover and simmer until vegetables are crisp tender, about 10 more minutes.
- In a small pan over medium heat, melt butter.
- Stir in flour and cook, stirring, until mixture is bubbly.
- Remove from heat and gradually stir in cream, then stir in about 1 C. of the broth from soup mixture.
- Return to heat and cook, stirring, until sauce is smooth, thick and boiling.
- Stir sauce into soup mixture.
- Stir in chicken and onions, season to taste with salt and pepper.
- Cook until heated through, about 1 more minute.
- Sprinkle with parsley.
- Serve with warm rolls and a salad.
Nutrition Facts : Calories 789.7, Fat 50.2, SaturatedFat 28, Cholesterol 203.8, Sodium 1460.4, Carbohydrate 42.1, Fiber 3.8, Sugar 6.3, Protein 41.8
RICH CREAM OF CHICKEN SOUP WITH VEGETABLES
I have made this a couple times now and it's time to make it again! From "The Big Book of Soups & Stews". I have used FF half and half and it turned out well.
Provided by Chicagoland Chef du
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a soup pot over medium heat, melt butter.
- Add onion, celery, and carrot. Saute' for 2 minutes.
- Add mushrooms and saute' until vegetables are soft, about 5 minutes longer.
- Add flour and stir until bubbly.
- Add stock, thyme, salt and pepper; stir until thickened and smooth, about 5 minutes.
- Reduce heat to medium-low.
- Add half and half and chicken and simmer, uncovered,until flavors are blended, about 5 minutes.
- NOTE: FF half and half can be used or combine with the real thing for a lighter alternative.
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