Chicken And Vegetable Supper Soup Recipes

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

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 AND VEGETABLE SUPPER SOUP

Chicken and Vegetable Supper Soup image

This recipe is from one of the best recipe books I have ever had, Favorite Recipes II from Sunset Magazine. Every recipe I have ever tried is great. I used some canned chicken broth and when I ran out, I used Better than Bouillon Chicken Base. It was delicious. I used boneless, skinless chicken thighs.

Provided by Lavender Lynn

Categories Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

7 cups chicken broth
1/2 cup rice
3 medium carrots, sliced 1/8-inch thick
3 stalks celery, sliced 1/4-inch thick
2 small zucchini, sliced 1/4-inch thick
6 tablespoons butter or 6 tablespoons margarine
6 tablespoons flour
2 cups milk or 2 cups half-and-half
4 cups cooked chicken, chopped into bite-sized pieces
1/2 cup green onion, thinly sliced
salt and pepper, to taste
1/4 cup parsley, minced

Steps:

In a 5 qt kettle over high heat, bring broth to boil.
Add rice, cover, and reduce heat.
Simmer for 10 minutes.
Add carrots, celery, and zucchini, cover and simmer until veges are crisp-tender(about 10 more minutes).
In a small pan, over medium heat, melt butter.
Blend in flour with butter and cook, stirring until bubbly.
Gradually stir in half-and-half.
or milk. Stir in 1 C of broth from soup mixture. Continue cooking and stirring until sauce boils and thickens. Add to soup mixture.
Add chicken and green onions. Season to taste.
Cook until just heated through.
Sprinkle with parsley.

Nutrition Facts : Calories 466.6, Fat 22.7, SaturatedFat 11.4, Cholesterol 111.9, Sodium 1126.1, Carbohydrate 29.3, Fiber 2.3, Sugar 3.5, Protein 34.8

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