Chicken Vegetable Soup Recipes

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PERFECT CHICKEN VEGETABLE SOUP



Perfect Chicken Vegetable Soup image

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

1 tablespoon vegetable oil
2 skinless, boneless chicken breasts, cut into bite-sized pieces
½ large white onion, chopped
2 cloves garlic, chopped
2 (14 ounce) cans chicken broth
2 small red potatoes, chopped
¼ head cabbage, chopped
1 large carrot, chopped
2 eggs, beaten
salt and ground black pepper to taste

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

CLASSIC CHICKEN-VEGETABLE SOUP



Classic Chicken-Vegetable Soup image

You can't go wrong with this classic chicken-vegetable soothing soup-it's good for what ails you. This traditional recipe is delicious and easy to make.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 5

Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
4 medium carrots, cut into 1/4-inch rounds
3 medium celery stalks, cut into 1/4-inch slices
2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
Coarse salt and ground pepper

Steps:

  • In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes. Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes.

Nutrition Facts : Calories 269 g, Fat 7 g, Fiber 5 g, Protein 31 g, SaturatedFat 2 g

CHICKEN VEGETABLE SOUP



Chicken Vegetable Soup image

I love eating a big bowl of this colorful, fresh-tasting soup on a winter's day. What a great way to warm up! -Ruth Wimmer, Bland, Virginia

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 2 servings.

Number Of Ingredients 8

2 cups chicken broth
1 cup fresh or frozen corn
1 small celery rib, chopped
1 small carrot, chopped
1 small onion, chopped
1 cup shredded cooked chicken
1/2 cup canned diced tomatoes
Salt and pepper to taste

Steps:

  • In a large saucepan, combine the first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 25-30 minutes. Stir in the chicken, tomatoes, salt and pepper; heat through.

Nutrition Facts : Calories 254 calories, Fat 7g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 1166mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 25g protein.

HOMEMADE CHICKEN AND VEGETABLE SOUP



Homemade Chicken and Vegetable Soup image

Provided by Food Network

Time 55m

Yield about 10 to 12 servings

Number Of Ingredients 27

2 tablespoons olive oil
Pinch crushed red pepper
1 chicken (3 pounds) boned, skinned, and visible fat removed, diced, (save the bones and carcass)
3 quarts chicken stock
1 pound assorted small dried pasta shapes, such as stars, tubes, shells, etc.
12 small thermoses
Creole seasoning, recipe follows
1 1/2 cups chopped onions
1 cup chopped celery
1 cup diced carrots
1/2 cup chopped green onions
2 tablespoons minced garlic
1/4 cup fresh parsley leaves
2 tablespoons chopped fresh basil
4 bay leaves
2 cups assorted chopped fresh vegetables, such has beans, zucchini, yellow squash, or cabbage, small dice
1 1/2 cups torn spinach leaves, cleaned and stemmed
1 cup finely chopped fresh parsley leaves
12 small resealable plastic snack bags
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
2 tablespoons salt
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • In a large sauce pot, heat the olive oil. Season the chicken with Creole seasoning. When the oil is hot, add the chicken, bones, and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Creole seasoning. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and bring the liquid to a boil. Add the pasta. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the pasta is tender. Reseason if necessary. Serve hot. Ladle the soup into thermoses and seal tightly with the lid. Place a spoonful of the parsley into each bag and seal completely.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

CHUNKY CHICKEN-VEGETABLE NOODLE SOUP



Chunky Chicken-Vegetable Noodle Soup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 29

2 tablespoons EVOO
2 carrots, peeled, quartered lengthwise, cut into 1/2-inch thick pieces
3 to 4 ribs celery with leafy tops, spilt lengthwise, cut into 1/2-inch thick pieces
1 large onion, chopped 1/2-inch dice
1 fresh bay leaf
1 small to medium zucchini, quartered lengthwise and cut into 1/2-inch thick pieces
Salt and pepper
2 cloves garlic, sliced
2 leeks, halved lengthwise, cut into 1/2-inch half moons
2 tablespoons tomato paste
2 large tomatoes, grated on large side of box grater
1 to 1 1/2 pounds diced Poached Chicken, recipe follows
2 quarts chicken stock/poaching liquids from Poached Chicken
8 ounces extra-wide egg noodles
2 tablespoons butter
1/4 cup finely chopped parsley or parsley and dill combined
1/4 cup finely chopped parsley or parsley and dill combined
A little lemon zest, for garnish
1 whole chicken (4 to 5 pounds)
1 teaspoon whole black peppercorns
2 ribs celery, coarsely chopped
2 cloves garlic, crushed
1 large fresh bay leaf
1 carrot, peeled and coarsely chopped
1 lemon, sliced
1 onion, peeled and quartered
Herb bundle of parsley, rosemary and thyme
Herb bundle of parsley, rosemary and thyme
Salt

Steps:

  • Heat a soup pot with the EVOO over medium-high heat. Add the carrots, celery and onions. Cook, partially covered, 3 to 4 minutes. Add the bay leaf, zucchini and some salt and pepper. Partially cover and cook 5 minutes more. Then add the garlic and leeks. Stir 1 to 2 minutes. Add the tomato paste, and stir for 1 minute. Add the grated tomatoes, chicken and stock. Bring to a low boil, adjust the salt and pepper to taste, cool and store. Reheat over medium heat.
  • To serve, heat a medium pot of salted water to boil. Cook the noodles to al dente, 5 minutes or so. Drain and toss the noodles with the butter, herbs and some salt and pepper.
  • Stir a little lemon zest into the soup. Place a small mound of noodles in each bowl and ladle chunky chicken and vegetable soup over top.
  • Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string, sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in the stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Cut half of the meat into bite-size chunks for the soup. Thinly slice or pull the remaining meat, and reserve for another use.

GROUND CHICKEN AND VEGETABLE SOUP



Ground Chicken and Vegetable Soup image

Make and share this Ground Chicken and Vegetable Soup recipe from Food.com.

Provided by Red_Apple_Guy

Categories     Low Cholesterol

Time 25m

Yield 13 1/2 cups of soup, 9 serving(s)

Number Of Ingredients 10

16 ounces frozen vegetables (light)
64 ounces chicken broth
8 ounces ground chicken
1 medium onion
1/2 teaspoon thyme
1 teaspoon salt (or to taste)
1/4 teaspoon ground pepper
1 (14 1/2 ounce) can diced tomatoes (with juice)
1 tablespoon canola oil
1 1/2 ounces dry barley or 1 1/2 ounces brown rice

Steps:

  • Wilt diced onion in the oil and add the ground chicken and cook until crumbly and done.
  • Add vegetables and all other ingredients except salt and pepper.
  • Simmer for 15 minutes and add salt and pepper to taste.

Nutrition Facts : Calories 165.8, Fat 5.4, SaturatedFat 1.1, Cholesterol 21.4, Sodium 964.7, Carbohydrate 18.1, Fiber 4.6, Sugar 2.4, Protein 12.2

POTLUCK CHICKEN VEGETABLE SOUP



Potluck Chicken Vegetable Soup image

I experimented with different variations, and this is the best chicken vegetable soup recipe I came up with. It's especially good to take to potlucks or share with friends. I often take a bowl to work to heat up for a fast lunch. -Bertha Vogt, Tribune, Kansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h35m

Yield 16 servings (about 4 quarts).

Number Of Ingredients 16

1 roasting chicken (about 5 pounds), cut up and skin removed
2 celery ribs, sliced
1 large onion, chopped
2-1/2 quarts water
1 can (14-1/2 ounces) stewed tomatoes
4 medium carrots, sliced
2 medium potatoes, peeled and cubed
1 medium turnip, peeled and cubed
2 tablespoons chicken bouillon granules
1/2 teaspoon minced fresh parsley
3/4 teaspoon each dried basil, oregano and tarragon
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon garlic powder
2 cups fresh broccoli florets
2 cups frozen peas, optional

Steps:

  • Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer until chicken is tender, 1-1/2 to 2 hours. Remove chicken; cool. , Remove meat from bones and cut into bite-size pieces; return to pan. Add the tomatoes, carrots, potatoes, turnip, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add broccoli and peas if desired; simmer until vegetables are tender, 15-20 minutes longer.

Nutrition Facts : Calories 195 calories, Fat 9g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 537mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.

HEARTY CHICKEN VEGETABLE SOUP I



Hearty Chicken Vegetable Soup I image

This thick and hearty chicken soup makes a great meal on those cold winter days. Try different types of pasta like bow ties, elbow macaroni, shells, rotini, spiral etc. This soup can not be beat when served with fresh thick sliced bread on the side!!

Provided by Diane H

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h55m

Yield 40

Number Of Ingredients 14

1 (3 pound) whole chicken
1 onion, cut into thick slices
5 stalks celery, thickly sliced
1 tablespoon salt
1 teaspoon packed fresh basil leaves
1 teaspoon coarse ground black pepper
5 carrots, sliced
1 yellow squash, thinly sliced
1 zucchini, thinly sliced
1 pound fresh mushrooms, sliced
1 red bell pepper, sliced
12 ounces fresh tortellini pasta
2 tablespoons chicken soup base
2 cups uncooked egg noodles

Steps:

  • Place chicken, onion, celery, salt, basil, and pepper in a 10 quart stock pot. Fill stock pot with water until ingredients are fully covered and bring to a boil. Let simmer for 1 and 1/2 hours or until chicken is tender.
  • Remove chicken from pot with slotted spoon and set aside for later.
  • Add carrots, squash, zucchini, mushrooms, red pepper, tortellini, chicken soup base and uncooked noodles to stock pot and increase temperature to medium heat.
  • While noodles and vegetables are cooking, tear chicken apart from bones. Cut up into pieces and add to soup in stock pot. Be sure to add additional water if ingredients are not fully covered. Bring to a boil, then reduce to a simmer for about 10 minutes or just until noodles are cooked. Enjoy

Nutrition Facts : Calories 79.9 calories, Carbohydrate 6.3 g, Cholesterol 18.7 mg, Fat 3.2 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 1.1 g, Sodium 328 mg, Sugar 1.3 g

CHICKEN-VEGETABLE SOUP



Chicken-Vegetable Soup image

Serve your family this hearty soup featuring chicken, spinach and Progresso® reduced-sodium chicken broth - dinner that's ready in 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 13

1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
2 1/2 cups diced cooked chicken breast
1 container (8 oz) refrigerated prechopped celery, onion and bell pepper mix
1 cup frozen sliced carrots
1 bag (14 oz) frozen baby potato and vegetable blend
1 teaspoon roasted garlic (from 4-oz jar)
1/2 teaspoon Italian seasoning
1/2 teaspoon curry powder
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 1/2 cups coarsely chopped fresh baby spinach leaves
1 can (12 oz) evaporated fat-free milk
Freshly ground pepper, if desired

Steps:

  • In 5-quart Dutch oven, stir together broth, chicken, celery mixture and carrots. Cover; heat to boiling.
  • Meanwhile, place potato-vegetable blend in microwavable bowl. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 5 minutes. Add garlic, Italian seasoning, curry powder, 1/2 teaspoon pepper and the salt to broth mixture; cover and continue to cook.
  • Using kitchen scissors, cut cooked potato-vegetable blend into bite-size pieces; add to broth mixture. Stir in spinach and milk. Cover; cook over high heat 5 minutes or until carrots are tender. Sprinkle individual servings with additional pepper.

Nutrition Facts : Calories 200, Carbohydrate 20 g, Fiber 2 g, Protein 25 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 690 mg

CREAMY CHICKEN VEGETABLE SOUP



Creamy Chicken Vegetable Soup image

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

6 cups chicken broth
1/2 cup white rice
3 carrots, thinly sliced
3 celery ribs, thinly sliced
2 zucchini, thinly sliced
6 tablespoons butter
6 tablespoons flour
2 cups light cream or 2 cups milk
3 cups cooked chicken or 3 cups turkey, in pieces
1/2 cup thinly sliced green onion, including tops
salt and pepper
minced parsley

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

HEARTY CHICKEN VEGETABLE SOUP



Hearty Chicken Vegetable Soup image

Categories     Soup/Stew     Chicken     Poultry     Vegetable     Quick & Easy     Low/No Sugar     Celery     Carrot     Fall     Winter     Healthy     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 11

4 cups water
1 3/4 cups chicken broth
1 lb skinless boneless chicken breasts
1 medium onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
4 medium carrots, cut diagonally into 1/3-inch-thick slices
2 celery ribs, cut crosswise into 1/3-inch-thick slices
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons finely chopped fresh parsley

Steps:

  • Bring water and broth to a simmer in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered.
  • While chicken is poaching, cook onion in oil in a 4-quart heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes. Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes. Remove from heat.
  • While vegetables are cooking, shred chicken into 1/4-inch-wide strips (about 1 inch long). When vegetables are done simmering, stir chicken into soup along with parsley.

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CHICKEN AND SPRING VEGETABLE SOUP - CANADA'S FOOD GUIDE
In a medium pot with a lid, bring the water to a boil. Add the onion, peppercorns, bay leaves, and lemon juice. Reduce heat to low. Add the chicken and partially cover with lid. Poach chicken for 5 to 7 minutes, turning over once to cook evenly on both sides. Using a slotted spoon, remove the bay leaves and peppercorns and discard.
From food-guide.canada.ca


CHICKEN VEGETABLE SOUP RECIPE - THE CLEAN EATING COUPLE
2022-02-14 In a soup pot, heat olive oil. Sauté onions, garlic, and celery for 10 minutes until translucent. Add carrots, potatoes, chicken breasts, chicken broth, tomatoes and spices to the pot. Stir to combine. Bring to a boil and reduce to a simmer for …
From thecleaneatingcouple.com


CHICKEN VEGETABLE SOUP – LEMON TREE DWELLING
2019-01-08 Prepare vegetables by chopping into bite sized pieces. Set aside. In a large pot, combine cream of celery soup and chicken broth. Heat to boiling. Add potatoes; boil 5 minutes. Add vegetables and seasonings. Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender.
From lemontreedwelling.com


HEARTY CHICKEN VEGETABLE SOUP - SUPERGOLDEN BAKES
2019-03-19 Instructions. Heat the oil in a large pot. Add the onion, celery, carrots, potato and squash, stir in the salt and herbs and sauté over medium-low heat for 5 minutes. Pour in the stock and bring to a low simmer. Add the chicken and stir in the tomato paste. Simmer for 15 minutes over medium-low heat.
From supergoldenbakes.com


CREAMY CHICKEN-VEGETABLE SOUP RECIPE - PILLSBURY.COM
2011-01-11 1. Remove vegetables in cheese sauce from pouch; place in medium saucepan. Add all remaining ingredients; mix gently. 2. Cover; cook over medium heat for 10 to 12 minutes or until thoroughly heated and flavors are blended, …
From pillsbury.com


CHICKEN VEGETABLE SOUP - EASY HEALTHY RECIPE READY IN 35 MINUTES!
2019-03-07 A easy Chicken Vegetable Soup recipe that is ready in 35 minutes. This is my family's favorite Winter soup that uses fresh vegetables! We use Instant Potatoes to make the broth more creamy! Prep Time: 15 minutes. Cook Time: 20 minutes. Total Time 35 …
From brooklynfarmgirl.com


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