Mouthful Of Spice Chicken Vegetable Soup Recipes

HEARTY CHICKEN VEGETABLE SOUP

Hearty Chicken Vegetable Soup image

I've made this soup many times for my husband and four sons. Even though they're married and have homes of their own, my sons still like to come to our house to eat. This recipe is always a hit with them.

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 5 quarts.

Number Of Ingredients 15

Ingredients

3 large green peppers, chopped
3 large onions, chopped
2 tablespoons canola oil
3 cans (two 28 ounces, one 14-1/2 ounces) diced tomatoes, undrained
4 cups fresh or frozen corn
3 cups cubed cooked chicken
3 large potatoes, diced
1 can (16 ounces) butter beans, rinsed and drained
2 cups water
1 cup frozen peas
1 cup frozen chopped okra
1/2 cup sugar
3 jalapeno peppers, chopped
1/4 cup white vinegar
3 to 4 tablespoons salt

Steps:

In a stock pot, saute green peppers and onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 40 minutes or until potatoes are tender, stirring occasionally.

Nutrition Facts : Calories 199 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 1360mg sodium, Carbohydrate 33g carbohydrate (13g sugars, Fiber 5g fiber), Protein 11g protein.

HEARTY CHICKEN VEGETABLE SOUP III

Hearty Chicken Vegetable Soup III image

This soup is so good and so good for you....if possible use fresh veggies....only use the canned as a last resort!

Provided by LORIEANN29

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

Time 2h25m

Yield 12

Number Of Ingredients 14

Ingredients

1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 large white onion, diced
¼ pound fresh green beans, trimmed and snapped
¾ cup frozen corn kernels, thawed
1 (15 ounce) can white hominy
1 (15 ounce) can chickpeas
8 whole chicken wings, split
3 cubes chicken bouillon
5 tablespoons tomato sauce
1 tablespoon garlic powder
2 white potatoes, peeled and cubed
2 jalapeno peppers, julienned
6 ½ cups water

Steps:

In a large pot, combine zucchini, yellow squash, onion, green beans, corn, hominy, chickpeas, chicken, bouillon, tomato sauce, garlic powder, potatoes, jalapenos and water. Bring to a boil, reduce heat and simmer until chicken falls off the bone and flavors are well blended, 1 to 2 hours.

Nutrition Facts : Calories 128.4 calories, Carbohydrate 22.6 g, Cholesterol 5.9 mg, Fat 2.2 g, Fiber 4.2 g, Protein 5.5 g, SaturatedFat 0.5 g, Sodium 475.6 mg, Sugar 3.2 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

CHICKEN VEGETABLE SOUP

Chicken Vegetable Soup image

I love eating a big bowl of this colorful, fresh-tasting soup on a winter's day. What a great way to warm up! -Ruth Wimmer, Bland, Virginia

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 cups chicken broth
1 cup fresh or frozen corn
1 small celery rib, chopped
1 small carrot, chopped
1 small onion, chopped
1 cup shredded cooked chicken
1/2 cup canned diced tomatoes
Salt and pepper to taste

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.

Nutrition Facts : Calories 254 calories, Fat 7g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 1166mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 25g protein.

POTLUCK CHICKEN VEGETABLE SOUP

Potluck Chicken Vegetable Soup image

I experimented with different variations, and this is the best chicken vegetable soup recipe I came up with. It's especially good to take to potlucks or share with friends. I often take a bowl to work to heat up for a fast lunch. -Bertha Vogt, Tribune, Kansas

Provided by Taste of Home

Categories Dinner Lunch

Time 2h35m

Yield 16 servings (about 4 quarts).

Number Of Ingredients 16

Ingredients

1 roasting chicken (about 5 pounds), cut up and skin removed
2 celery ribs, sliced
1 large onion, chopped
2-1/2 quarts water
1 can (14-1/2 ounces) stewed tomatoes
4 medium carrots, sliced
2 medium potatoes, peeled and cubed
1 medium turnip, peeled and cubed
2 tablespoons chicken bouillon granules
1/2 teaspoon minced fresh parsley
3/4 teaspoon each dried basil, oregano and tarragon
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon garlic powder
2 cups fresh broccoli florets
2 cups frozen peas, optional

Steps:

Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer until chicken is tender, 1-1/2 to 2 hours. Remove chicken; cool. , Remove meat from bones and cut into bite-size pieces; return to pan. Add the tomatoes, carrots, potatoes, turnip, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add broccoli and peas if desired; simmer until vegetables are tender, 15-20 minutes longer.

Nutrition Facts : Calories 195 calories, Fat 9g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 537mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.

CREAMY CHICKEN VEGETABLE SOUP

Creamy Chicken Vegetable Soup image

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

Ingredients

1 small onion, finely chopped
1 celery rib, chopped
1 medium carrot, chopped
1 garlic clove, minced
1 tablespoon butter
2 cans (14-1/2 ounces each) chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
2 cups cubed cooked chicken breast
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 round (8 ounces) Brie cheese, rind removed and chopped

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.

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 I

Chicken Veggie Soup I image

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

Ingredients

2 (14.5 ounce) cans chicken broth
1 cup baby carrots, halved
2 potatoes, peeled and cubed
½ (4.5 ounce) can mushrooms, drained

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

SPICY CHICKEN VEGETABLE SOUP

Spicy Chicken Vegetable Soup image

With the onset of winter I'm always on the outlook for new soup recipes to warm me up and this one, from UK chef Lindsey Bareham, caught my eye. I modified it to suit my taste. You can also use cooked chicken pieces in this recipe, just add them right at the end instead of earlier in the process.

Provided by Sackville

Categories Chicken

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

200 g new potatoes, peeled and diced
1 small onion, thinly sliced
2 leeks, trimmed and sliced
1 hot chili pepper, sliced and seeded if desired
2 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon finely chopped ginger
250 g boned and skinless chicken, diced
2 roasted peppers, diced (I use the jarred variety)
750 ml chicken stock
2 tablespoons coarsely chopped coriander
salt and pepper

Steps:

Heat the oil in a large pan and soften the onions, garlic, ginger and chilli for 3-4 minutes.
Increase the heat slightly and add the leeks and potatoes.
Season with salt and pepper, cover and let cook for about 5 minutes, stirring occasionally, until the leeks begin to soften.
Stir the chicken and cook until it browns in patches.
Now add the peppers and the stock.
Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes until the chicken is tender and cooked through and the potatoes are also cooked.
Taste and adjust the seasoning before serving.
Sprinkle over some coriander.
You may also like to add a bit of lemon juice.

MOUTHFUL OF SPICE CHICKEN VEGETABLE SOUP

Mouthful of Spice Chicken Vegetable Soup image

I usually make a nice Chicken Tortilla Soup recipe that I got from Taste of Home, but this particular night, I wanted something a little different. I had a couple containers of arugula in my refrigerator and wanted to see if I could use that in the soup recipe.....I did! This soup really is quite spicy, but I am approximating on all the spice and vegetable amounts. Please feel free to alter the spices and veggie content to your liking. As I have it right now, there remains a nice heat in my mouth after a couple bites but not so much so that I am feeling a need for bread or milk. ;) Note--you can definitely leave the chicken out to have just a vegetarian soup; the vegetables are the main appearance here, not the chicken! You could also very easily add tofu cubes to the soup instead of the chicken. If you try this, I do hope you enjoy it and find it as simple as I did to make.

Provided by FoodExplorer

Categories Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

2 cups carrots, chopped
1/2-3/4 cup celery, chopped
1 tablespoon minced onion
2 teaspoons minced garlic
1 teaspoon chili powder
3/4 teaspoon cumin
1/2 teaspoon lemon pepper
1 bay leaf
42 ounces fat-free low-sodium chicken broth (three 14-oz cans)
1 large tomatoes
1/2 small onion
10 ounces rotel original diced tomatoes
10 ounces rotel diced tomatoes with lime and cilantro
12 1/2 ounces 98% fat free chicken breasts, chopped (you can use canned, but I would recommend emptying chicken into strainer first and rinsing thoroughl)
3/4 cup frozen corn (again, if you use canned, please rinse well to get rid of that sodium!)
2 1/2 ounces fresh arugula

Steps:

In medium saucepan, pour one can of chicken broth, carrots, celery, minced onion, garlic, Rotel lime and cilantro diced tomatoes, chili powder, cumin, lemon pepper and bay leaf.
Simmer for about 20 minutes, or until carrots are tender.
Meanwhile, slice the tomato and onion into quarters.
Broil the tomato and onion for five minutes (sprayed with nonstick spray or rubbed with 1/2 teaspoons oil, whichever you prefer) or until tender; puree the tomato and onion with the other can of Rotel tomatoes.
When carrots are tender, add the 2nd can of chicken broth, the pureed tomato mixture, chicken, corn, and arugula.
Let the soup mixture simmer for another 20 minutes, then enjoy!

Nutrition Facts : Calories 193.9, Fat 7.3, SaturatedFat 2, Cholesterol 37.8, Sodium 148.9, Carbohydrate 15.8, Fiber 3.3, Sugar 5.1, Protein 18.6

SPICY CHICKEN VEGETABLE SOUP

Spicy Chicken Vegetable Soup image

A spicy, healthy, relatively-quick chicken vegetable soup. Great as leftovers. Easy to freeze.

Provided by My Edible Yard

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

Time 55m

Yield 8

Number Of Ingredients 11

Ingredients

2 (49.5 fluid ounce) cans chicken broth
1 large white onion, chopped
4 large cloves garlic, sliced, or to taste
2 pounds skinless, boneless chicken thighs, cut into chunks
2 (16 ounce) bags frozen mixed vegetables
1 (28 ounce) can diced tomatoes with juice
1 (16 ounce) package frozen turnip greens with turnip pieces
1 (16 ounce) package frozen sliced okra
1 tablespoon dried oregano
1 teaspoon red pepper flakes
salt and ground black pepper to taste

Steps:

Bring chicken broth, onion, and garlic to a boil in a large pot. Reduce heat to low. Add chicken thighs; simmer until juices run clear, about 10 minutes. Add mixed vegetables, tomatoes, turnips, okra, oregano, red pepper flakes, salt, and pepper. Simmer, stirring occasionally, until flavors combine, about 30 minutes.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 29.1 g, Cholesterol 77.2 mg, Fat 9.3 g, Fiber 8.7 g, Protein 28.2 g, SaturatedFat 2.3 g, Sodium 2005.9 mg, Sugar 6.8 g

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

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