Easy Chicken Vegetable Soup Recipes

PERFECT CHICKEN VEGETABLE SOUP

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.

CHICKEN VEGETABLE SOUP

Steps:

• Cook onion in butter over medium heat until it starts to soften, about 3 minutes.
• Add potatoes and cook an additional 3-4 minutes. Stir in flour and cook 1 minute more.
• Add broth, tomatoes and seasonings. Simmer 12 minutes or until potatoes are softened.
• Stir in vegetables and chicken. Simmer 5 minutes more.
• Taste and season with salt and pepper.
• Garnish with parsley and serve.

CREAMY CHICKEN VEGETABLE SOUP

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.

CLASSIC CHICKEN-VEGETABLE SOUP

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.

OH-SO-GOOD CHICKEN VEGETABLE SOUP

Steps:

• Place water and chicken thighs in a pot. Bring to a boil; reduce heat and simmer until chicken is tender, about 30 minutes. Occasionally skim off scum as it forms.
• Heat olive oil in a large pot over medium heat. Cook and stir carrots and onions until they begin to soften, 3 or 4 minutes. Stir in garlic and salt; cook for 1 minute.
• Transfer chicken and cooking water to large pot. Add chicken broth. Bring mixture to a boil; reduce heat to low. Cover, leaving lid slightly ajar, and simmer at least 1 hour or up to 4 hours. Remove from heat.
• Transfer chicken to a work surface. Remove skin, bones, and cartilage. Shred chicken meat using 2 forks. Return chicken to pot. Add broccoli, cauliflower, and zucchini. Bring back to a simmer over medium-high heat. Reduce heat so soup gently simmers. Cook until vegetables are tender, 20 to 30 minutes.

CHICKEN VEGETABLE SOUP

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.

EASY CHICKEN VEGETABLE SOUP

Steps:

• Heat 1 Tbsp olive oil, med-high heat, in large (8qt) stock pan.
• Saute carrots, celery, and onion for a couple of minutes. Add garlic, a couple pinches of salt, and continue to saute until you smell the garlic (about a minute or two).
• Add Chicken Stock, Fire Roasted Tomatoes, Rosemary, Basil and about 1/4 tsp ground red pepper (more or less for your taste), 1/4 tsp salt and pepper. Bring to a boil, reduce heat, cover and simmer about 30 minutes. Remove rosemary sprig.
• Add Chicken, frozen veggies and broccoli. Heat through. Salt and pepper if needed for taste. More red pepper can be added if you want a little more heat, and if you want a little more garlic flavor you can add some garlic powder.
• Drizzle with remaining 2 tbsp olive oil and sprinkle with the fresh parsley and serve.

QUICK AND EASY CHICKEN VEGETABLE SOUP

Steps:

• Pour cream of chicken soup, chicken broth, and frozen vegetable in a pot, heat just to boiling, stirring occasionally.
• Add chicken and chicken bouillon, keep stirring until bouillon is completely dissolved and chicken heated.
• Reduce heat and simmer uncovered for 5 more minutes.
• Serve and enjoy!