Chicken Veggie Soup Ii 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

CHICKEN VEGGIE SOUP



Chicken Veggie Soup image

Provided by Nancy Fuller

Categories     main-dish

Time 7h5m

Yield 8 servings

Number Of Ingredients 23

1 tablespoon olive oil
Two 6-ounce boneless, skinless chicken breasts, cubed
1 cup quinoa, rinsed
2 stalks celery, chopped
2 carrots, diced
1 sweet potato, cubed
1 small yellow onion, diced
1 Yukon gold potato, cubed
Kosher salt and ground black pepper
6 cups Beef Bone Broth, recipe follows
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
3 leaves kale, cut into ribbons
4 pounds beef bones, including marrow, knuckles and feet
1 tablespoon tomato paste
2 carrots, roughly chopped
2 stalks celery, roughly chopped
1 head garlic, sliced in half
1 yellow onion, cubed
1 tablespoon peppercorns
2 sprigs fresh thyme
2 bay leaves

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the chicken, quinoa, celery, carrots, sweet potato, onion, Yukon gold potato and some salt and pepper to the pot. Top with the Beef Bone Broth and bring to a simmer. Cover and cook until the vegetables are tender and the chicken and quinoa are cooked through, 12 to 15 minutes. Stir in the oregano, thyme, sage and kale and cook until the kale is tender, another 3 minutes.
  • Preheat the oven to 450 degrees F.
  • Rinse the beef bones thoroughly with cold water, then pat dry and put on a baking sheet. Add the tomato paste, carrots, celery, garlic and onion and mix with the bones. Roast until the bones char, about 20 minutes.
  • Transfer the bones and veggies to a slow cooker. Add the peppercorns, thyme and bay leaves. Cover with water and cook on high for 6 hours.
  • Strain the broth through a colander into a bowl (discard the bones and vegetables).

Nutrition Facts : Calories 179, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 31 milligrams, Sodium 212 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 15 grams, Sugar 2 grams

CHICKEN VEGGIE SOUP II



Chicken Veggie Soup II image

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

1 tablespoon olive oil
½ pound skinless, boneless chicken breast meat - cut into bite-size pieces
1 onion, chopped
2 cloves garlic, minced
1 cup sliced carrots
1 cup broccoli florets
1 cup chopped cauliflower
1 cup chopped celery
2 cups whole peeled tomatoes with liquid, chopped
4 cups fat free chicken broth
1 cup chopped fresh spinach
6 drops hot pepper sauce
salt and pepper to taste

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



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 AND VEGETABLE SUPPER SOUP



Chicken and Vegetable Supper Soup image

This recipe is from one of the best recipe books I have ever had, Favorite Recipes II from Sunset Magazine. Every recipe I have ever tried is great. I used some canned chicken broth and when I ran out, I used Better than Bouillon Chicken Base. It was delicious. I used boneless, skinless chicken thighs.

Provided by Lavender Lynn

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

7 cups chicken broth
1/2 cup rice
3 medium carrots, sliced 1/8-inch thick
3 stalks celery, sliced 1/4-inch thick
2 small zucchini, sliced 1/4-inch thick
6 tablespoons butter or 6 tablespoons margarine
6 tablespoons flour
2 cups milk or 2 cups half-and-half
4 cups cooked chicken, chopped into bite-sized pieces
1/2 cup green onion, thinly sliced
salt and pepper, to taste
1/4 cup parsley, minced

Steps:

  • In a 5 qt kettle over high heat, bring broth to boil.
  • Add rice, cover, and reduce heat.
  • Simmer for 10 minutes.
  • Add carrots, celery, and zucchini, cover and simmer until veges are crisp-tender(about 10 more minutes).
  • In a small pan, over medium heat, melt butter.
  • Blend in flour with butter and cook, stirring until bubbly.
  • Gradually stir in half-and-half.
  • or milk. Stir in 1 C of broth from soup mixture. Continue cooking and stirring until sauce boils and thickens. Add to soup mixture.
  • Add chicken and green onions. Season to taste.
  • Cook until just heated through.
  • Sprinkle with parsley.

Nutrition Facts : Calories 466.6, Fat 22.7, SaturatedFat 11.4, Cholesterol 111.9, Sodium 1126.1, Carbohydrate 29.3, Fiber 2.3, Sugar 3.5, Protein 34.8

VICTORY GARDEN CHICKEN-VEGETABLE SOUP



Victory Garden Chicken-Vegetable Soup image

Categories     Soup/Stew     Chicken     Potato     Tomato     Basil     Corn     Green Bean     Spinach     Zucchini     Fall     Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 14

1 3 1/2-pound chicken, cut into 8 pieces
8 cups water
3/4 cup dry white wine
2 teaspoons salt
2 teaspoons olive oil
1 medium onion, finely chopped
1 pound red-skinned potatoes, peeled, cut into 1/2-inch pieces
1 pound tomatoes, coarsely chopped
3 medium carrots, peeled, sliced
4 ounces green beans, trimmed, cut into 1-inch pieces
2 medium zucchini, trimmed, cut into 1/2-inch pieces
1 cup fresh or frozen corn kernels
2 cups (packed) thinly sliced fresh spinach leaves
1/3 cup thinly sliced fresh basil

Steps:

  • Bring chicken, water, wine and 1 teaspoon salt to boil in large pot, skimming surface. Cover; simmer until chicken is cooked through, about 25 minutes. Transfer chicken breast and thigh pieces to platter (leave remaining chicken and stock in pot). Remove meat from bones; cut into 1/2-inch pieces. Cover and chill meat. Return scraps and bones to pot.
  • Cover stock and simmer 1 hour. Strain. Cool stock slightly. Chill overnight. Spoon fat off top and discard.
  • Heat 2 teaspoons oil in large pot over medium heat. Add onion; sauté until golden, about 6 minutes. Add stock and bring to boil. Add potatoes, tomatoes, carrots, green beans and 1 teaspoon salt. Simmer 10 minutes. Add zucchini and corn; simmer until vegetables are tender, about 15 minutes. Stir in spinach and chicken meat. Simmer until chicken is heated through, about 3 minutes. Stir in basil. Season with salt and pepper.

CHICKEN VEGGIE SOUP



Chicken Veggie Soup image

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

1 large sweet onion, chopped
1 cup sliced baby portobello mushrooms
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 tablespoon butter
1 tablespoon olive oil
5 garlic cloves, minced
3/4 pound boneless skinless chicken breasts, cut into 1/2-in. cubes
1 can (49-1/2 ounces) chicken broth
1 can (28 ounces) crushed tomatoes, undrained
2 medium carrots, cut into 1/4-inch slices
1/2 cup medium pearl barley
1-3/4 teaspoons Italian seasoning
1-1/2 teaspoons pepper
1/2 teaspoon salt

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 VEGGIE SOUP



Chicken Veggie Soup image

Make and share this Chicken Veggie Soup recipe from Food.com.

Provided by Pastryjem

Categories     Chicken

Time 7h15m

Yield 8-12 serving(s)

Number Of Ingredients 12

4 cups chicken, cut up (can be precooked)
4 cups chicken broth
2 medium onions
4 large carrots
4 potatoes
4 celery ribs
2 teaspoons basil
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 bay leaf
salt and pepper, as desired

Steps:

  • Place all ingredients in a slow-cooker on low for a minimum of 7 hours, or on high for 4 hours. Soup is ready when all ingredients are soft and can be easily cut with a fork. Remove bay leaf. Serve as desired.
  • Note: This is a fairly chunky soup, If you want this meal to go farther or want more broth, up the amount of chicken broth to 6 cups.

Nutrition Facts : Calories 130.6, Fat 0.9, SaturatedFat 0.2, Sodium 429.7, Carbohydrate 25.9, Fiber 4.1, Sugar 4.4, Protein 5.3

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