Chicken And Root Vegetable Soup Recipes

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CHICKEN AND ROOT VEGETABLE SOUP



Chicken and Root Vegetable Soup image

Looking for a hearty dinner? Then check out this chicken and veggies soup that is ready in 50 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 10

2 tablespoons butter or margarine
1 small onion, finely chopped (1/4 cup)
2 medium carrots, thinly sliced (1 cup)
3 medium parsnips, peeled and sliced (1 cup)
1 medium leek, sliced (2 cups)
7 cups ready-to-serve chicken broth
1 cup uncooked orzo or rosamarina pasta (6 ounces)
2 cups shredded cooked chicken
2 tablespoons chopped fresh or 2 teaspoons dried dill weed
1/2 teaspoon salt

Steps:

  • Melt butter in Dutch oven over medium heat. Cook onion, carrots, parsnips and leek in butter about 5 minutes, stirring occasionally, until carrots are tender.
  • Stir in broth and pasta. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender.
  • Stir in remaining ingredients. Cover and simmer about 5 minutes or until hot.

Nutrition Facts : Calories 285, Carbohydrate 34 g, Cholesterol 40 mg, Fiber 5 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 1520 mg

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 SOUP WITH ROOT VEGETABLES



Chicken Soup With Root Vegetables image

From Bon Appetit Sept. 2010, by Lora Zarubin. Read More http://www.epicurious.com/recipes/food/views/Chicken-Soup-with-Root-Vegetables-360590#ixzz1guhfwInt Per serving: 285 calories, 9 g fat, 4 g fiber

Provided by Queen Dana

Categories     Chicken

Time 3h

Yield 6 serving(s)

Number Of Ingredients 17

1 roast chicken (3 1/4 to 3 1/2 lbs)
1 chicken carcass, reserved from carved roast chicken
5 quarts water
1 large onion, halved, plus 1 cup chopped
4 peeled garlic cloves, 2 whole, 2 sliced
3 carrots, cut into chunks, plus 1 1/2 cups 1/3-inch cubes peeled carrot
3 celery ribs, cut into chunks
4 turkish bay leaves, divided
4 large fresh italian parsley sprigs plus chopped parsley (for garnish)
4 large fresh fresh thyme sprigs, plus 2 teaspoons chopped
12 whole allspice
2 tablespoons olive oil
2 cups celery root, 1/3-inch cubes peeled
1 1/2 cups red-skinned sweet potatoes, 1/3-inch cubes peeled (yams)
1 cup parsnip, 1/3-inch cubes peeled
1 teaspoon fine sea salt
fresh ground black pepper

Steps:

  • Cut meat off chicken and dice. Place both carcasses, 5 quarts water, halved onion, whole garlic cloves, carrot chunks, celery chunks, 2 bay leaves, parsley sprigs, thyme sprigs, and allspice in 8-to 10-quart pot. Bring to boil. Reduce heat. Simmer 1 1/4 hours.
  • Strain broth; return to pot and boil until reduced to 7 cups.
  • Heat oil in another large pot over medium-high heat. Add chopped onion, sliced garlic, and 2 bay leaves; sauté 2 minutes. Add carrot cubes, chopped thyme, celery root, sweet potatoes, parsnips, 1 teaspoon sea salt, and 7 cups broth; bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add diced chicken; season with more salt and pepper. Garnish with chopped parsley.

Nutrition Facts : Calories 377, Fat 18.9, SaturatedFat 4.7, Cholesterol 56.7, Sodium 598.3, Carbohydrate 43.6, Fiber 11.1, Sugar 6.2, Protein 18.3

WINTER ROOT VEGETABLE SOUP



Winter Root Vegetable Soup image

I needed to use up root vegetables I had on hand and came up with this recipe. A creamy, savory, and slightly sweet soup that is comforting on a cold winter night.

Provided by LOOSENUP

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

Time 1h35m

Yield 6

Number Of Ingredients 15

3 parsnips, peeled and cut into 1/2-inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
1 celery root, peeled and cut into 1/2-inch pieces
2 turnips, quartered
1 sweet potato, peeled and cut into 1/2-inch pieces
1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
¼ cup olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoons butter
1 stalk celery, diced
½ sweet onion, diced
1 quart vegetable broth
½ cup half-and-half cream
salt and ground black pepper to taste

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
  • Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
  • Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 40.7 g, Cholesterol 22.7 mg, Fat 18 g, Fiber 10.4 g, Protein 5.2 g, SaturatedFat 6.4 g, Sodium 1786.4 mg, Sugar 9.2 g

ROOT VEGETABLE SOUP



Root Vegetable Soup image

There's nothing better than a bowl of hot soup on a cold winters day, although, my DH will eat soup during a summers heat wave. I recently found this recipe in our local Sunday newspaper. I've yet to try it but it looks and sounds amazing. Having not made it as yet, it's difficult for me to list the exact prep and cook time, but I would say they're pretty accurate.

Provided by dojemi

Categories     < 4 Hours

Time 2h

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 large Spanish onion, finely chopped
2 shallots, finely chopped
salt and pepper, to taste
2 lbs carrots, peeled and cut into 1/2-inch pieces
2 parsnips, peeled and cut into 1/2-inch pieces (about 1/2 pound total)
1 large turnip, peeled and cut into 1/2-inch pieces (about 2 pounds)
4 cups chicken stock
2 cups water
1 pinch of grated nutmeg
1 grated lemon, rind of
3 tablespoons chopped of fresh mint
4 scallions, finely chopped (white part only)

Steps:

  • In a large flameproof casserole, melt the butter.
  • Add the onion, shallots, salt and pepper.
  • Cover and cook over medium-low heat for 15 minutes, stirring often, or until the vegetables soften.
  • Add the carrots, parsnips, turnips, chicken stock, water, and nutmeg.
  • Bring the mixture to a boil.
  • Turn the heat to medium-low, cover the pot, and simmer the soup for 40 to 50 minutes or until vegetables are tender.
  • Taste for seasoning and add more salt and pepper if you like.
  • Remove 1 cup of solids from the soup and mash them on a plate with a fork until the mixture is pureed.
  • Stir the puree back into the soup.
  • Return the soup to a boil.
  • In a small bowl, combine the lemon rind, mint, and scallions.
  • Ladle the soup into bowls, sprinkle with the mint mixture and serve at once.

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CHICKEN SOUP WITH ROOT VEGETABLES RECIPE | BON APPéTIT
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2010-08-04 Cut meat off chicken and dice. Place both carcasses, 5 quarts water, halved onion, whole garlic cloves, carrot chunks, celery chunks, 2 bay …
From bonappetit.com
3.9/5 (22)
Author Lora Zarubin
Servings 6
Total Time 3 hrs
  • Cut meat off chicken and dice. Place both carcasses, 5 quarts water, halved onion, whole garlic cloves, carrot chunks, celery chunks, 2 bay leaves, parsley sprigs, thyme sprigs, and allspice in 8- to 10-quart pot. Bring to boil. Reduce heat. Simmer 1 1/4 hours.
  • Heat oil in another large pot over medium-high heat. Add chopped onion, sliced garlic, and 2 bay leaves; sauté 2 minutes. Add carrot cubes, chopped thyme, celery root, sweet potatoes, parsnips, 1 teaspoon sea salt, and 7 cups broth; bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add diced chicken; season with more salt and pepper. Garnish with chopped parsley.
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