Chicken Veggie Soup Ii Recipes
POACHED CHICKEN AND VEGETABLE SOUP
This chicken soup is chock full of goodness and flavour, and it's super filling too
Provided by Jamie Oliver
Categories Healthy lunchbox Chicken Gorgeous Winter Soups British Vegetables Light meals Mains
Time 2h15m
Yield 6
Number Of Ingredients 8
Steps:
- Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.
- Simmer on a medium heat for 1½ hours or until the chicken is cooked through.
- Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there's about 2 litres left.
- Meanwhile, tear the cooked chicken into long chunks. Once the broth has reduced, throw the vegetables back in the pan with the peas, leeks and chicken. Simmer for a further 5 minutes, then remove the sprigs of thyme.
- Serve in warm bowls sprinkled with chopped parsley and the celery leaves.
Nutrition Facts : Calories 462 calories, Fat 24.9 g fat, SaturatedFat 6.9 g saturated fat, Protein 36.4 g protein, Carbohydrate 20.5 g carbohydrate, Sugar 5.9 g sugar, Sodium 0 g salt, Fiber 0 g fibre
CHICKEN VEGGIE SOUP II
This is a great tasting, simple to make soup. It consists of diced chicken breast with an array of mixed vegetables. It's relatively low in fat and high in taste.
Provided by Stephanie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned; set aside.
- To the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes. Then add the broccoli, cauliflower, celery, tomatoes, chicken broth and reserved chicken.
- Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. Stir in the spinach, hot pepper sauce and salt and pepper to taste.
Nutrition Facts : Calories 197.9 calories, Carbohydrate 15.8 g, Cholesterol 32.9 mg, Fat 5.9 g, Fiber 4.4 g, Protein 21.1 g, SaturatedFat 1.1 g, Sodium 1048.8 mg, Sugar 7.7 g
CLASSIC CHICKEN-VEGETABLE SOUP
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
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
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
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.
HEARTY CHICKEN VEGETABLE SOUP II
This is a very hearty and tasty chicken soup, full of vegetables and chicken!!
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 7
Steps:
- Combine carrots, beans, and water in saucepan. Cook over medium heat 6 to 8 minutes.
- Mix in cream of chicken soup, milk and chicken. Cook 4 to 5 minutes, or until heated through. Garnish individual servings with green onions.
Nutrition Facts : Calories 200.1 calories, Carbohydrate 17.9 g, Cholesterol 32.1 mg, Fat 8.6 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 2.9 g, Sodium 744.2 mg, Sugar 7.8 g
CHICKEN VEGGIE SOUP
This satisfying veggie soup hits the spot at lunch or dinner. Add a side salad and some whole grain bread for a delicious, nutritious meal. -Amy Cheatham, Sandusky, Ohio
Provided by Taste of Home
Categories Lunch
Time 5h25m
Yield 7 servings (2-3/4 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, saute the onion, mushrooms and peppers in butter and oil until tender. Add garlic; cook 1 minute longer., Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low until chicken and barley are tender, 5-6 hours. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 212 calories, Fat 6g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 1236mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 6g fiber), Protein 15g protein.
CHICKEN VEGETABLE SOUP RECIPE
Here we bring you a delicious soup recipe made with vegetables and chicken chunks. This soup recipe is perfect to keep yourself warm during this nippy winter season.
Provided by NDTV Food
Categories Soup
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Boil chicken with some salt till tender. Save the broth.
- In a separate pan, boil the broth, add the vegetables, some salt, black pepper powder and oregano.
- Boil till vegetables turn soft.
- Add boiled shredded chicken, cook for a couple of minutes.
- Garnish with coriander leaves. Serve hot.
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CHICKEN SOUP RECIPE | WOOLWORTHS
From woolworths.com.au
Cuisine EuropeanCategory MainsServings 4Total Time 1 hr 50 mins
- Pat chicken dry with paper towels. Place chicken, breast-side down, on a chopping board. Use kitchen scissors to cut along each side of the backbone, then remove and discard backbone. Turn chicken over and cut in half through the breast bone. Place chicken halves in a large stockpot and cover with cold water 5cm above chicken. Cover with a lid. Place over medium-high heat and bring to the boil.
- Add parsley stalks, and half each of the garlic and vegetables, except spinach, to stockpot. Cover and return to the boil, then reduce heat to medium-low and simmer, uncovered and skimming any scum from surface, for 1 hour or until chicken is cooked through. Stand for 20 minutes.
- Remove chicken from stockpot and place on a chopping board. Discard skin and bone, then shred the meat. Strain chicken stock, discarding solids, into a large saucepan. Bring to the boil over medium-high heat and reduce, if necessary, to 1.5 litres.
- Add chicken and remaining garlic and vegetables, except spinach, to pan. Return to the boil, then reduce heat to medium and simmer for 10 minutes or until vegetables are tender. Season well.
CHICKEN VEGETABLE SOUP - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (50)Calories 284 per servingCategory Soup
- Melt the butter in a large pot over medium high heat. Add the onion, carrots and celery to the pot.
- Cook for 5-6 minutes or until softened. Add the garlic and cook for 30 seconds more. Season with salt and pepper to taste.
- Add the chicken, tomatoes, tomato sauce, Italian seasoning, chicken broth and potato to the pot; bring to a simmer.
CREAMY CHICKEN AND VEGETABLE SOUP - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
5/5 (3)Total Time 26 minsCategory SoupCalories 515 per serving
- Add chicken, carrots, potatoes, celery, mushroom, salt, pepper, thyme and stock to a large saucepan. Boil, then simmer for 15 minutes.
- Add butter and onions to a large saucepan. Cook onions for 5-6 mins on a medium heat, until softened. Add the flour and mix using a balloon whisk. Add in a ladle of the reserved stock. Stir with the whisk until smooth. Repeat until stock is used. Pour in the milk and heat whilst stirring with the whisk until the soup thickens.
- Add the chicken and veggies back in. Add the kale. Heat through and add in half the lemon juice. Taste and add more lemon juice and seasoning if required. Sprinkle with parsley, then serve.
EASY CROCKPOT CHICKEN VEGETABLE SOUP - THE KITCHEN GIRL
From thekitchengirl.com
Ratings 44Calories 103 per servingCategory Dinner Recipes, Soup
- In a 3 quart slow cooker or crock-pot, add CHICKEN THIGHS and sprinkle with SALT and PEPPER. Add POTATOES, CELERY, CARROTS, ONION, GARLIC, BAY LEAF, THYME, and CHICKEN BROTH.
- Transfer chicken thighs to a plate and shred with two forks, then stir back into the soup, along with the PEAS. Allow soup to sit a few minutes until peas are warmed through.
HEALTHY VEGETABLE CHICKEN SOUP - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
4.7/5 (40)Category Main CourseCuisine AmericanTotal Time 30 mins
- Heat oil in a large soup pot over medium heat. Add garlic, onion, red bell pepper, green bell pepper, celery, and carrots.
- Saute until onions are translucent and the veggies have been tossed through with hot oil. Add stock and season with salt and pepper to taste. Add the soy sauce and hot sauce.
- Bring soup to a simmer and allow to simmer over low heat for about 40 minutes or until veggies are tender.
- Add the spinach and cover pot. The spinach will reduce quickly. Stir soup and add the noodles. Cook about five minutes or until tender. Stir in the chicken and simmer until chicken is heated through. You can add more broth if you want it thinner. Serve!
RECIPE FOR CHICKEN VEGGIE SOUP II : GLORIOUS SOUP RECIPES
From glorioussouprecipes.com
Estimated Reading Time 40 secs
- Heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned; set aside.
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