Creamy Chicken Veggie Soup Recipes
CREAMY CHICKEN VEGETABLE SOUP
It's easy to entice kids of all ages to eat their veggies when they appear in a creamy chicken soup created in our Test Kitchen. Brie cheese adds a delightfully mild flavor.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute the onion, celery and carrot in butter until crisp-tender. Add garlic; saute for 1 minute more. Stir in the broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the chicken, spinach and cheese. Cook and stir for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 408 calories, Fat 24g fat (15g saturated fat), Cholesterol 131mg cholesterol, Sodium 1324mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.
CREAMY CHICKEN VEGETABLE SOUP
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
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
RICH CREAM OF CHICKEN SOUP WITH VEGETABLES
I have made this a couple times now and it's time to make it again! From "The Big Book of Soups & Stews". I have used FF half and half and it turned out well.
Provided by Chicagoland Chef du
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a soup pot over medium heat, melt butter.
- Add onion, celery, and carrot. Saute' for 2 minutes.
- Add mushrooms and saute' until vegetables are soft, about 5 minutes longer.
- Add flour and stir until bubbly.
- Add stock, thyme, salt and pepper; stir until thickened and smooth, about 5 minutes.
- Reduce heat to medium-low.
- Add half and half and chicken and simmer, uncovered,until flavors are blended, about 5 minutes.
- NOTE: FF half and half can be used or combine with the real thing for a lighter alternative.
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
CHICKEN VEGGIE SOUP I
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
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
CREAMY CHICKEN AND VEGETABLES
I own and operate a restaurant in our town. My customers love meat and potatoes, but occasionally I'll offer a tasty new menu item, like this flavorful chicken.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear.
Nutrition Facts :
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- Add chicken, carrots, potatoes, celery, mushroom, salt, pepper, thyme and stock to a large saucepan. Boil, then simmer for 15 minutes.
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