Comfort Essentials Easypeasy Chicken Veggie Soup Recipes

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25-MINUTE COMFORTING VEGGIE SOUP



25-Minute Comforting Veggie Soup image

This easy, veggie-packed vegan soup comes together in no time, but tastes like it simmered for hours.

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 15

1 tablespoon olive oil + more for drizzling (if desired)
1 medium onion (diced (about 2 cups))
4 medium carrots (diced (about 1 1/2 cup))
2 stalks celery (diced (about 1/2 cup))
1 medium clove garlic (minced)
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium or 2 small zucchini (diced)
1 14-ounce can diced tomatoes
4 cups vegetable broth
1 1/2 cups white beans (such as cannellini or pinto beans (or 1 [15-ounce] can))
1/2 cup chopped Italian parsley
1 tablespoon red wine vinegar
Additional salt and pepper to taste

Steps:

  • Set a large saucepan over medium heat. When hot, add the olive oil. Add the onion, carrots, and celery and cook, stirring, until softened, about 5 minutes. While these veggies cook, chop the garlic, zucchini, and parsley.
  • Add the garlic, thyme, salt, and black pepper and cook, stirring, for one more minute. Add the tomatoes, vegetable broth, and beans. Increase heat to medium-high. As soon as the soup comes to a boil, reduce heat and simmer uncovered until the zucchini is tender, about 5 minutes.
  • Stir in the parsley and simmer for one more minute. Remove from heat and stir in red wine vinegar. Taste and add additional salt and pepper if desired. Ladle into bowls and top with parsley sprigs and an extra drizzle of olive oil, if desired.

CHICKEN VEGGIE SOUP I



Chicken Veggie Soup I image

This is a simple way to make a flavorful soup without much effort. It's low in fat and has good flavor. Season it to your taste. It's also good with noodles added.

Provided by DAPH

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

Yield 4

Number Of Ingredients 4

2 (14.5 ounce) cans chicken broth
1 cup baby carrots, halved
2 potatoes, peeled and cubed
½ (4.5 ounce) can mushrooms, drained

Steps:

  • In a large saucepan over medium high heat, combine the chicken stock, carrots and potatoes and simmer for 20 minutes, or until potatoes are tender. Add the mushrooms and simmer for 5 more minutes.

Nutrition Facts : Calories 97.7 calories, Carbohydrate 22.2 g, Fat 0.2 g, Fiber 3.7 g, Protein 2.7 g, Sodium 99.5 mg, Sugar 2.7 g

LOW-CARB CHICKEN-VEGETABLE SOUP



Low-Carb Chicken-Vegetable Soup image

I wanted to make a simple chicken soup without noodles or rice that was low-carb, healthy, and delicious! Use this as a base and add your own take on spices and veggies.

Provided by Vanessa Punnett Lucas

Categories     Chicken Soup

Time 45m

Yield 6

Number Of Ingredients 13

6 cups water
2 cups chicken stock
4 medium celery stalks, sliced
3 medium carrots, sliced
½ cup chopped yellow onion
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon ground thyme
½ teaspoon paprika
salt and ground black pepper to taste
1 bay leaf
1 pound chopped cooked chicken
4 cups sliced yellow squash

Steps:

  • Combine water, stock, celery, carrots, onion, garlic, parsley, thyme, paprika, salt, black pepper, and bay leaf in a pot. Bring to a simmer, cover, and cook until vegetables are soft, 20 to 30 minutes.
  • Add cooked chicken and squash to the pot and simmer until squash is tender, about 10 minutes more.

Nutrition Facts : Calories 184.6 calories, Carbohydrate 9.5 g, Cholesterol 57 mg, Fat 6.2 g, Fiber 3.3 g, Protein 22.5 g, SaturatedFat 1.7 g, Sodium 350.2 mg, Sugar 2.7 g

QUICKIE CHICKEN VEGGIE SOUP



Quickie Chicken Veggie Soup image

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

Provided by Derf2440

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 (356 g) can cooked chicken breasts, with liquid
1 (796 ml) can whole tomatoes with juice
1/2 cup carrot, diced
1/2 cup snap peas, each cut in three
1/2 cup celery, sliced
1 cup cauliflower floret
1 cup broccoli spear
1/2 teaspoon pepper

Steps:

  • Pour the chicken with juice into a pot, break the chicken up with a fork; pour the whole tomatoes into the pot; slice each tomato at least in half, this can be done in the pot with a shap knife. Add the rest of the ingredients; stir well.
  • DO NOT ADD SALT, there is enough salt in the two canned ingredients.
  • Bring to simmer, lower heat and simmer for about 25 minutes or until the veggies are tender crisp.
  • The veggies can be any you have left in your fridge, except for the tomatoes and the chicken can be cooked left over chicken, if left over chicken is used add at least a cup of chicken broth.

Nutrition Facts : Calories 258.8, Fat 7.5, SaturatedFat 2, Cholesterol 74.8, Sodium 575.1, Carbohydrate 19.5, Fiber 5.4, Sugar 10.2, Protein 29.9

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