PERFECT CHICKEN VEGETABLE SOUP
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
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 LOADS OF VEGETABLES
Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM's addition.
Provided by Joan Nathan
Categories Soup/Stew Chicken Purim Sukkot Rosh Hashanah/Yom Kippur Carrot Parsnip Zucchini Kosher Rutabaga Dill Parsley
Yield Yield: about 10 servings (M)
Number Of Ingredients 16
Steps:
- 1. Put the water and the chicken in a large pot and bring the water to a boil. Skim off the froth.
- 2. Add the marrow bones, onions, parsnips, celery, 3/4 of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tablespoons of the dill, and the salt and pepper. Cover and simmer of 2 1/2 hours, adjusting the seasoning to taste.
- 3. Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify. Remove the skin and bones from the chicken and cut the meat into bite-size chunks. Refrigerate. Remove the fat from the soup.
- 4. Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well as a few pieces of chicken. Simmer about 15 minutes or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill. You can also add noodles, marrow, or clos (matzah) balls.
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