CHICKEN VEGETABLE SOUP
Perfect for chilly nights or lazy afternoons, chicken vegetable soup is the ultimate go-to comfort food!
Provided by Holly Nilsson
Categories Chicken Main Course Side Dish Slow Cooker Soup
Time 35m
Number Of Ingredients 11
Steps:
- Cook onion in butter over medium heat until it starts to soften, about 3 minutes.
- Add potatoes and cook an additional 3-4 minutes. Stir in flour and cook 1 minute more.
- Add broth, tomatoes and seasonings. Simmer 12 minutes or until potatoes are softened.
- Stir in vegetables and chicken. Simmer 5 minutes more.
- Taste and season with salt and pepper.
- Garnish with parsley and serve.
Nutrition Facts : Calories 272 kcal, Carbohydrate 22 g, Protein 27 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 75 mg, Sodium 1153 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
CHICKEN VEGETABLE SOUP
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
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.
SUPER EASY CHICKEN POT PIE
Serve this easy chicken pot pie made using just four ingredients. Pillsbury™ Pie Crusts, mixed veggies and Progresso™ chicken soup come together in this scrumptious family dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 4
Steps:
- Soften pie crusts as directed on pkg. Thaw and drain vegetables. Make pie crust as directed on pkg for two-crust pie, using 9-inch pie pan.
- Heat oven to 425°F. Stir together soup, vegetables and flour. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
- Bake 30 to 35 min or until crust is golden brown. Cover edge of crust with aluminum foil after 15 min of baking to prevent excessive browning.
Nutrition Facts : Calories 445, Carbohydrate 49 g, Cholesterol 0 mg, Fat 4, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg
CLASSIC CHICKEN-VEGETABLE SOUP
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
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
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 FROM SCRATCH
Chicken soup is one of the most painless and pleasing recipes a home cook can master. This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for. A whole bird provides the right combination of fat, salt and flavor. Don't be tempted to use all white meat, as the flavor won't be as round. Because making soup involves the bones and deep tissues of the bird, it is particularly reassuring here to use the highest-quality poultry you can find. This method produces a fragrant, golden, savory soup you want to eat all winter long; it's a perfect backdrop for noodles, rice or matzo balls.
Provided by Julia Moskin
Categories dinner, lunch, soups and stews, appetizer, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.
- Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is "smiling": barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.
- When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).
- Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.
- When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)
- Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.
- Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.
- Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.
- Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.
CHICKEN AND VEGETABLE SUPPER SOUP
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
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
More about "chicken vegetable supper soup recipes"
CHICKEN VEGETABLE SOUP [VIDEO] - THE RECIPE REBEL
From thereciperebel.com
CHICKEN VEGETABLE SOUP - DINNER AT THE ZOO
From dinneratthezoo.com
13 ONE-PAN CHICKEN AND VEGETABLE RECIPES THAT MAKE DINNER EASY
From bhg.com
SUMMER CHICKEN VEGETABLE SOUP - JO COOKS
From jocooks.com
35 CHICKEN SOUP RECIPES TO MAKE FOR DINNER | TASTE OF HOME
From tasteofhome.com
CHICKEN VEGETABLE SOUP - THE KITCHEN MAGPIE
From thekitchenmagpie.com
CHICKEN VEGETABLE SOUP - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 85Servings 6Cuisine AmericanCategory Soup
CHICKEN VEGETABLE SOUP RECIPE + VIDEO - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
CHICKEN SPINACH CASSEROLE RECIPE - LIVING ON A DIME
From livingonadime.com
TOPS FRIENDLY MARKETS - RECIPE: CHICKEN RAVIOLI SOUPER SUPPER
From topsmarkets.com
CHICKEN VEGETABLE SOUP RECIPE - THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
60 EASY DINNER RECIPES - A BEAUTIFUL MESS
From abeautifulmess.com
CHICKEN OR TURKEY VEGETABLE SOUP USDA - HEALTHY SCHOOL RECIPES
From healthyschoolrecipes.com
QUICK + EASY DINNER RECIPES AND DINNER IDEAS - PILLSBURY.COM
From pillsbury.com
DUMPLING SOUP RECIPES - BETTYCROCKER.COM
From bettycrocker.com
HEARTY CHICKEN AND VEGETABLE SOUP RECIPE | COSMO APPLIANCES
From cosmoappliances.com
CREAMY CHICKEN VEGETABLE SOUP - THE FAMILY FOOD KITCHEN
From thefamilyfoodkitchen.com
CHICKEN POT PIE SOUP RECIPE - PILLSBURY.COM
From pillsbury.com
CHICKEN VEGETABLE SOUP RECIPE - COOKIN CANUCK
From cookincanuck.com
CHICKEN VEGETABLE SOUP (EASY ONE-POT RECIPE) - FOOLPROOF LIVING
From foolproofliving.com
BOURSIN CHICKEN AND VEGETABLE SOUP - ALLRECIPES
From allrecipes.com
EASY CHICKEN ENCHILADAS - THE RECIPE REBEL
From thereciperebel.com
CHICKEN GNOCCHI SOUP RECIPE
From southernliving.com
SIMPLE POTATO AND CHICKEN SOUP (FEEL BETTER SOUP) - RECIPES ARE …
From recipesaresimple.com
CHICKEN VEGETABLE SOUP - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
CHICKEN AND VEGETABLE SOUP RECIPE | MYRECIPES
From myrecipes.com
CHICKEN AND SPRING VEGETABLE SOUP - CANADA'S FOOD GUIDE
From food-guide.canada.ca
£1 MEALS: TOM KERRIDGE’S BUDGET RECIPES FOR CHICKEN PIE AND …
From theguardian.com
CHICKEN VEGETABLE SOUP - THE COZY COOK
From thecozycook.com
25+ LAZY SUNDAY DINNER IDEAS THAT ACTUALLY TASTE GREAT - MSN
From msn.com
CREAMY VEGETABLE SOUP RECIPE - HAPPY FOODS TUBE
From happyfoodstube.com
SOUP RECIPES IN HINDI 4+ - APP STORE
From apps.apple.com
CHICKEN VEGETABLE SOUP RECIPE - PRIMAVERA KITCHEN
From primaverakitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love