CHUNKY CHICKEN NOODLE SOUP
Marjoram and thyme come through nicely in this old-fashioned soup that tastes just like Grandma used to make. You can modify the recipe to include vegetables your family enjoys. My kids love carrots, so I always toss in extra. -Coleen Martin, Brookfield, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Saute the carrot, celery and onion in butter in a Dutch oven until tender. Stir in the broth, chicken and seasonings. Bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley.
Nutrition Facts : Calories 126 calories, Fat 4g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 1370mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.
CHUNKY CHICKEN VEGETABLE SOUP
With lots of beans, chicken and tons of veggies, this quick soup is a filling family-pleaser, and it tastes like it's been cooking all day! Simple and Delicious Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 cups.
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; stir in the beans, vegetables and seasonings. Cook, stirring occasionally, for 8-10 minutes or until vegetables are tender. Garnish with cheese.
Nutrition Facts : Calories 332 calories, Fat 6g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 1387mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 12g fiber), Protein 28g protein.
CHUNKY CREAMY CHICKEN SOUP
I am a stay-at-home mom who relies on my slow cooker for fast, nutritious meals with minimal cleanup and prep time. I knew this recipe was a hit when I didn't have any leftovers and my husband asked me to make it again. -Nancy Clow, Mallorytown, Ontario
Provided by Taste of Home
Time 4h45m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- In a large skillet over medium-high heat, brown chicken in oil. Transfer to a 5-qt. slow cooker; add the onion, carrots, celery and corn., In a large bowl, whisk the soup, broth and dill until blended; stir into slow cooker. Cover and cook on low until chicken and vegetables are tender, about 4 hours ., Stir in peas and cream. Cover and cook until heated through, about 30 minutes longer.
Nutrition Facts : Calories 229 calories, Fat 7g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 629mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.
CHUNKY CHICKEN SOUP
Make and share this Chunky Chicken Soup recipe from Food.com.
Provided by mary winecoff
Categories Chicken
Time 56m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet over medium high heat, brown chicken in oil. Transfer to a 5 quart slow cooker.
- Add the onion, carrots, celery and corn.
- In a small bowl, whisk the soup, broth and dill until blended; stir into slow cooker.
- Cover and cook on low for 4 hours or until vegetables are tinder.
- Stir in peas and cream. Cover and cook 30 minutes longer or until heated through.
CHUNKY CHICKEN CHOWDER
Provided by Sunny Anderson
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more.
- Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving.
- Cook's Note: Don't remove the bones from the soup. They have tasty morsels of chicken that you'll want to savor for the entire chowder experience.
OLD FASHIONED CHUNKY CHICKEN NOODLE SOUP
When winter holds Maple Grove, Minnesota in its icy grip, Sharon Skildum relies on this hearty, old-fashioned chicken soup to warm her right down to her toes. It's just like Grandma used to make-full of veggies and rich flavor.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Sprinkle with parsley.
Nutrition Facts : Calories 167 calories, Fat 6g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 511mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
CHUNKY CHICKEN SOUP
Here's a satisfying soup that you'll find yourself serving year-round. Every spoonful is loaded with the fantastic flavor of chicken, celery, carrots and peas.
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the chicken, celery and onion in oil until chicken is no longer pink. , Add the broth, carrots, thyme, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. , Stir in macaroni and peas. Cover and simmer for 15 minutes or until the macaroni is tender.
Nutrition Facts : Calories 140 calories, Fat 6g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 109mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges
HUNGRY CHICK CHUNKY SOUP
Provided by Cooking Channel
Time 3h20m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Evenly season chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place the chicken pieces, onion, carrots, coleslaw mix, white beans, stewed tomatoes, peas, chicken broth, 1/2 teaspoon fresh thyme, and bay leaf in the slow cooker and stir. Cover and cook until chicken is fully cooked, on high for 3 to 4 hours or on low for 7 to 8 hours.
- Remove and discard the bay leaf. Remove the chicken pieces and place them in a bowl. Shred each piece using 2 forks: one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the slow cooker, and stir into the soup.
- Season the soup with 1/4 teaspoon salt or to taste. Garnish with additional thyme, if using. Serve up and enjoy!
Nutrition Facts : Calories 150, Fat 1 grams, Sodium 570 milligrams, Carbohydrate 15 grams, Fiber 4.25 grams, Protein 20.5 grams, Sugar 5 grams
CHUNKY CHICKEN-VEGETABLE NOODLE SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 29
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.
CHUNKY CHICKEN AND BARLEY SOUP
This is a great soup that comes together fast. Great for those chilly fall evenings. This recipe comes from Southern Living.
Provided by mary winecoff
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute first 4 ingredients in hot oil in large Dutch oven over medium high heat 5 minutes.
- Add chicken broth, water, and next 3 ingredients.
- Bring to a boil; reduce heat and simmer, partially covered, 23 to 25 minutes or until vegetables are tender.
- Add chicken and barley. Cook 8 to 10 minutes or until barley is tender.
Nutrition Facts : Calories 131.8, Fat 2.9, SaturatedFat 0.5, Sodium 174.6, Carbohydrate 24.1, Fiber 5.5, Sugar 3.2, Protein 3.6
CHUNKY CHICKEN VEGETABLE SOUP
This smart Chunky Chicken Vegetable soup is cozy as a pair of fuzzy slippers: A steaming bowl of chicken, rice and veggies that would make Grandma proud.
Provided by My Food and Family
Categories Cooked Chicken Recipes
Time 25m
Yield 5 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Cook and stir chicken in hot oil in large saucepan on medium-high heat 5 min. or until done.
- Add broth, water, vegetables and dressing; stir. Bring to boil; cover. Simmer on low heat 5 min.
- Stir in rice and parsley. Remove from heat. Let stand, covered, 5 min.
Nutrition Facts : Calories 120, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 25 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g
CHUNKY CHICKEN SOUP WITH PASTA SHELLS
Chicken soup made with pasta shells and vegetables is perfect for a hearty dinner that's ready within an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in Dutch oven over medium-high heat. Cook onions, bell pepper, carrots and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir in broth, tomatoes, beans, chicken and basil. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally.
- Stir in pasta. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender. Top each serving with cheese.
Nutrition Facts : Calories 380, Carbohydrate 54 g, Cholesterol 35 mg, Fiber 11 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 serving, Sodium 1500 mg
KICK'N CHUNKY CHICKEN TORTILLA SOUP
A spicy chicken tortilla soup that warms your belly and makes your tastebuds dance! This recipe makes a lot so you can freeze half and reheat for another night.
Provided by miss_heyrara
Categories Mexican
Time 50m
Yield 14-16 serving(s)
Number Of Ingredients 23
Steps:
- Fillet chicken breasts in half and bake at 400 degrees for 20 minute While chicken is cooking, proceed with steps 2-6.
- Mix all spices & seasonings with flour and cornstarch in small bowl and set aside.
- In a large pot sautee onions, celery, carrots and garlic in oil until tender
- Add vegetable broth to the pot.
- Stir in corn, black beans and can of Rotel tomatoes and green chiles.
- Add seasoning mixture and stir on medium high heat.
- When chicken is done, cut into large chunks and add to the pot.
- Add 2 cans of cream of chicken soup to pot and mix well.
- Continue stirring soup on medium high heat about 20 minutes.
- When soup is done, place a handful of tortilla chips into soup bowls.
- Sprinkle cheese over the tortilla chips then spoon heaping ladle of soup over the tortilla chips.
- Top off with a dollop of sour cream and enjoy!
CHUNKY CHICKEN SOUP, MEDITERRANEAN STYLE
Make and share this Chunky Chicken Soup, Mediterranean Style recipe from Food.com.
Provided by Julie Bs Hive
Categories European
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a stockpot or 5-quart Dutch oven, heat the oil over moderate heat. Add the onion, green pepper, and garlic. Sauté until soft.
- Stir in tomatoes and juice, chicken stock, water, rice, and basil. Bring to a boil. Simmer gently, covered, for 10 minutes.
- Add carrots and cook about 5 minutes.
- Add chicken, green beans, and olives. Cook, uncovered, for 5 minutes until chicken is cooked through. Add black pepper.
Nutrition Facts : Calories 412.1, Fat 8.8, SaturatedFat 1.7, Cholesterol 65.8, Sodium 400.3, Carbohydrate 49.3, Fiber 8.6, Sugar 12.2, Protein 36.7
CHUNKY CHICKEN NOODLE SOUP
A nice hearty recipe. Freezes well. Sometimes I add a little minced garlic. It tastes good and is a nice soup for colds and flu and easy to prepare. I usually use chicken already prepared from the freezer and you can substitute dried carrots, onions and celery for fresh veg.
Provided by granny3 in illinois
Categories Very Low Carbs
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, sauté fresh carrots, celery, and onions in butter until tender.
- Add broth and chicken. Bring to a boil and then reduce heat and add noodles. Cook for 10 minutes and then add seasonings. Cook for 5 minutes longer. Makes 6 servings.
Nutrition Facts : Calories 140.6, Fat 4.7, SaturatedFat 1.5, Cholesterol 34.6, Sodium 805.7, Carbohydrate 8.4, Fiber 0.8, Sugar 1.6, Protein 14.9
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