Five Minute Chicken Vegetable Soup Recipes

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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

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 VEGETABLE SOUP



Chicken Vegetable Soup image

Perfect for chilly nights or lazy afternoons, chicken vegetable soup is the ultimate go-to comfort food!

Provided by Holly Nilsson

Categories     Chicken     Main Course     Side Dish     Slow Cooker     Soup

Time 35m

Number Of Ingredients 11

1 onion (diced)
2 tablespoons butter
2 potatoes ( peeled and cut into 1/2" cubes)
1 tablespoon flour
4 cups chicken broth
14 ½ ounces can diced tomatoes (with juices)
½ teaspoon dried basil
½ teaspoon dried oregano
2 cups frozen mixed vegetables (defrosted)
2 cups cooked chicken
2 teaspoons fresh parsley (chopped)

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.

Nutrition Facts : Calories 272 kcal, Carbohydrate 22 g, Protein 27 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 75 mg, Sodium 1153 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

HEARTY CHICKEN VEGETABLE SOUP I



Hearty Chicken Vegetable Soup I image

This thick and hearty chicken soup makes a great meal on those cold winter days. Try different types of pasta like bow ties, elbow macaroni, shells, rotini, spiral etc. This soup can not be beat when served with fresh thick sliced bread on the side!!

Provided by Diane H

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

Time 1h55m

Yield 40

Number Of Ingredients 14

1 (3 pound) whole chicken
1 onion, cut into thick slices
5 stalks celery, thickly sliced
1 tablespoon salt
1 teaspoon packed fresh basil leaves
1 teaspoon coarse ground black pepper
5 carrots, sliced
1 yellow squash, thinly sliced
1 zucchini, thinly sliced
1 pound fresh mushrooms, sliced
1 red bell pepper, sliced
12 ounces fresh tortellini pasta
2 tablespoons chicken soup base
2 cups uncooked egg noodles

Steps:

  • Place chicken, onion, celery, salt, basil, and pepper in a 10 quart stock pot. Fill stock pot with water until ingredients are fully covered and bring to a boil. Let simmer for 1 and 1/2 hours or until chicken is tender.
  • Remove chicken from pot with slotted spoon and set aside for later.
  • Add carrots, squash, zucchini, mushrooms, red pepper, tortellini, chicken soup base and uncooked noodles to stock pot and increase temperature to medium heat.
  • While noodles and vegetables are cooking, tear chicken apart from bones. Cut up into pieces and add to soup in stock pot. Be sure to add additional water if ingredients are not fully covered. Bring to a boil, then reduce to a simmer for about 10 minutes or just until noodles are cooked. Enjoy

Nutrition Facts : Calories 79.9 calories, Carbohydrate 6.3 g, Cholesterol 18.7 mg, Fat 3.2 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 1.1 g, Sodium 328 mg, Sugar 1.3 g

FIVE- MINUTE CHICKEN VEGETABLE SOUP



Five- Minute Chicken Vegetable Soup image

Make and share this Five- Minute Chicken Vegetable Soup recipe from Food.com.

Provided by Gregg

Categories     Chicken

Time 6m

Yield 4 serving(s)

Number Of Ingredients 6

4 cups commercial low-sodium chicken broth, heated
1/2 medium cucumbers or 1 medium zucchini, sliced very thin
4 fresh mushrooms, sliced
2 cups lettuce or 2 cups cabbage, shredded
1 medium tomatoes, cubed
1/2 cup chicken or 1/2 cup lean meat, cooked, shredded

Steps:

  • Put all of the ingredients in a large saucepan.
  • Bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes.

Nutrition Facts : Calories 18.6, Fat 0.2, Sodium 15, Carbohydrate 3.7, Fiber 1.1, Sugar 1.9, Protein 1.5

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

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

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