Eat Your Veggies Chicken Soup Recipes

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

Ingredients

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 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

Ingredients

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

Ingredients

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

PLEASE EAT YOUR VEGGIES! (SOUP)

Please Eat Your Veggies! (Soup) image

This soup is the perfect remedy for those fussy eaters who refuse to eat their vegetables, yet will eat all sorts of vegetables when served in soup. This recipe was created for the RSC #14 cooking contest.

Provided by AcadiaTwo

Categories Vegetable

Time 1h41m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons peanut oil
1 onion (sweet)
1 cup baby portabella mushrooms (sliced)
1 tablespoon garlic (minced)
1/4 cup green onion (diced green tops only)
48 ounces vegetable stock
1/2 cup carrot (sliced)
2 cups napa cabbage (shredded)
1 cup wax bean (fresh, cleaned, cut into bite sized pieces)
1 tablespoon soy sauce
2 tablespoons dill (dried)
1 tablespoon sesame oil
1/2 tablespoon Worcestershire sauce
1 tablespoon rosemary (dried)
salt & pepper (to taste)

Steps:

In a 4-quart pot or dutch oven add peanut oil.
Saute sliced sweet onions on medium low heat until tender, stirring frequently.
Then toss in the mushrooms and saute them for about 5 minutes stirring frequently.
Add garlic and green onions. Saute for an additional minute.
Add vegetable stock, carrots, napa cabbage, wax beans, soy sauce, dill, sesame oil, Worcestershire sauce and rosemary.
Bring to a boil and then drop the temperature down to simmer, cover and cook for 60 minutes.
Salt & pepper to taste. Enjoy!

Nutrition Facts : Calories 91.3, Fat 6.9, SaturatedFat 1.1, Sodium 193.7, Carbohydrate 6.9, Fiber 1.9, Sugar 2.1, Protein 1.8

VEGETABLE CHICKEN SOUP

Vegetable Chicken Soup image

"I need to eat low-fat and my husband loves a good hearty soup, so this recipe fills the bill for both of us," reports Betty Kline of Panorama Village, Texas. "My friends have raved over this soup, and all our grandchildren gobble up their vegetables this way."

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 12 servings (3 quarts).

Number Of Ingredients 15

Ingredients

3 quarts water
2 large carrots, sliced
1 cup chopped onion
3 celery ribs, sliced
2 cups fresh broccoli florets
2 cups fresh cauliflowerets
2 garlic cloves, minced
3 tablespoons chicken bouillon granules
3 tablespoons picante sauce
2-1/4 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon cayenne pepper, optional
2 cups cubed cooked chicken breast
3-1/2 cups egg noodles, cooked and drained

Steps:

In a large soup kettle, combine the water, carrots, onion and celery. Bring to a boil. Reduce heat; cover and simmer until the vegetables are tender, about 20 minutes. , Add the broccoli, cauliflower, garlic, bouillon, picante sauce and seasonings. Cover and simmer until broccoli and cauliflower are tender, about 20 minutes. , Add chicken and noodles. Cover and simmer until heated through, about 5 minutes.

Nutrition Facts : Calories 133 calories, Fat 2g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 935mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges