Janes Chuncky Chicken Veggie Soup Recipes

CHUNKY CHICKEN VEGETABLE SOUP

Steps:

• In a Dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; stir in the beans, vegetables and seasonings. Cook, stirring occasionally, for 8-10 minutes or until vegetables are tender. Garnish with cheese.

CHUNKY CHICKEN + VEGGIE SOUP

Steps:

• In a large pot or dutch over bring your broth to a simmer and add carrots
• Simmer for 5 minutes and add your onions and celery
• Simmer another 5 minutes
• Add in cauliflower and simmer 5 minutes
• Add the kale and chicken
• If using pecorino, add now
• Salt and pepper to taste

CHUNKY CHICKEN-VEGETABLE NOODLE SOUP

Steps:

• Heat a soup pot with the EVOO over medium-high heat. Add the carrots, celery and onions. Cook, partially covered, 3 to 4 minutes. Add the bay leaf, zucchini and some salt and pepper. Partially cover and cook 5 minutes more. Then add the garlic and leeks. Stir 1 to 2 minutes. Add the tomato paste, and stir for 1 minute. Add the grated tomatoes, chicken and stock. Bring to a low boil, adjust the salt and pepper to taste, cool and store. Reheat over medium heat.
• To serve, heat a medium pot of salted water to boil. Cook the noodles to al dente, 5 minutes or so. Drain and toss the noodles with the butter, herbs and some salt and pepper.
• Stir a little lemon zest into the soup. Place a small mound of noodles in each bowl and ladle chunky chicken and vegetable soup over top.
• Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string, sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in the stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Cut half of the meat into bite-size chunks for the soup. Thinly slice or pull the remaining meat, and reserve for another use.

JANE'S CHUNCKY CHICKEN VEGGIE SOUP

Steps:

• While frying the ground chicken, cut up the veggies and put into a slow cooker along with chicken broth, water, garlic, and barly.
• Have an extra can of chicken broth just in case you think it to be to chunky.
• Add meat when cooked and slow cook for about 4 hrs, stirring and add salt and pepper and cajun spice to flavor.

CHUNKY CHICKEN & VEGETABLE SOUP

Steps:

• Make soup according to directions on pkt.
• Add creamed corn, stir thoroughly.
• Add chicken pieces& vegetables (if using fresh ones).
• Bring to boil, stirring occasionally.
• Add pasta& vegies if using frozen ones.
• Simmer for approx 1 hour, or until vegies are very soft.
• You may like to leave soup overnight as creamed corn will cause it to thicken more.
• Serve with herb bread.
• enjoy!

CHUNKY CHICKEN VEGGIE SOUP

Steps:

• In a large soup kettle, bring the broth, carrots and onions to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the zucchini and garlic; simmer 5 minutes longer or until vegetables are crisp-tender. Stir in the remaining ingredients; heat through.

CHUNKY CHICKEN VEGETABLE SOUP

Steps:

• Cook chicken in hot oil; in large saucepan on medium high heat for 5 minutes or until cooked through.
• Add broth, water, vegetables and salad dressing mix. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes.
• Stir in rice and parsley; cover. Remove from heat Let stand 5 minutes.
• Enjoy!

CHUNKY CHICKEN VEGETABLE SOUP

Steps:

• Cook and stir chicken in hot oil in large saucepan on medium-high heat 5 min. or until done.
• Add broth, water, vegetables and dressing; stir. Bring to boil; cover. Simmer on low heat 5 min.
• Stir in rice and parsley. Remove from heat. Let stand, covered, 5 min.

CHUNKY CHICKEN VEGGIE SOUP

Steps:

• In a large soup kettle, bring the broth, carrots and onions to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the zucchini and garlic; simmer 5 minutes longer or until vegetables are crisp-tender. Stir in the remaining ingredients; heat through.