Chicken Vegetables And Pasta Soup Recipes

CHICKEN AND PASTA SOUP

Chicken and Pasta Soup image

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings (about 9 cups)

Number Of Ingredients 11

Ingredients

1 cup orzo or favorite shaped little pasta
1 tablespoon extra-virgin olive oil
1/2 medium onion, diced
1 clove garlic, minced
1 medium carrot, shredded
1 rib celery, peeled and minced
1/2 teaspoon kosher salt
3 cups cooked chicken
1 bay leaf
1 sprig fresh thyme
5 cups chicken broth, low-sodium canned or homemade

Steps:

Bring a large pot of cold water to a boil over high heat and salt it generously. Add the pasta and boil, stirring occasionally, until al dente, about 8 minutes. Drain.
Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, celery, and salt; cook until tender, about 8 minutes. Add the chicken, bay leaf, thyme, and broth to the vegetables, cover, and simmer for 10 minutes.
Add the pasta to the soup just before serving. Ladle into warm bowls and serve. Soup can be made in advance and frozen, just omit the pasta and add when serving.

CHICKEN AND PASTA CASSEROLE WITH MIXED VEGETABLES

Chicken and Pasta Casserole with Mixed Vegetables image

I dreamt up this recipe on my way home from work one night to use the ingredients I had on hand. It's a great comfort food for chilly winter evenings!

Provided by JENTOP

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

1 cup dry fusilli pasta
3 tablespoons olive oil
6 chicken tenderloins, cut into chunks
1 tablespoon dried minced onion
salt and pepper to taste
garlic powder to taste
1 tablespoon dried basil
1 tablespoon dried parsley
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups frozen mixed vegetables
1 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
Bake 30 minutes in the preheated oven until bubbly and lightly browned.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 35.4 g, Cholesterol 47 mg, Fat 19.8 g, Fiber 3.7 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 926 mg, Sugar 2.8 g

CHICKEN, VEGETABLES, AND PASTA SOUP

Chicken, Vegetables, and Pasta Soup image

I love soups and during fall and winter I eat them 3-4 times a week. I always look for tasty, quick, and comforting recipes. This one you can change to whatever veggies you have on hand. But this is my favorite combination.

Provided by Asha1126

Categories Stocks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

12 ounces boneless chicken breasts
2 tablespoons olive oil
1 medium onion, diced
1 1/2 cups carrots, diced
8 ounces cauliflower florets
4 cups low-sodium low-fat chicken broth
2 teaspoons dried herbs
4 1/2 ounces small shaped pasta
salt and pepper
parmesan cheese (optional)

Steps:

Finely dice the chicken, discarding any skin.
Heat the oil and quickly saute the chicken and vegetables until they are lightly colored.
Stir in the stock and herbs. Bring to a boil and add pasta. Return to boil, cover, and simmer for 15 minutes.
Season to taste and sprinkle with Parmesan cheese (if using) Serve with crusty bread for a complete meal.

Nutrition Facts : Calories 367.6, Fat 15.3, SaturatedFat 3.3, Cholesterol 54.4, Sodium 101.8, Carbohydrate 33.7, Fiber 4, Sugar 5, Protein 23.7

CHICKEN VEGETABLE PASTA SOUP

Chicken Vegetable Pasta Soup image

This is a clean out the fridge and pantry sort of soup. Feel free to substitute whatever vegetables you have around. Now I like my soup with a high goodies to broth ratio, more like a stew perhaps, so you may want to add more liquid. This would easily work in a large crock pot if you added the pasta at the end.

Provided by helowy

Categories Chicken Breast

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 ounce) can corn, with liquid
1 (15 ounce) can tomatoes seasoned with basil garlic & oregano, with liquid
1 cup frozen peas
1 cup frozen green beans
5 ounces frozen chopped broccoli
2 large carrots, chopped
1 large onion, chopped
2 stalks celery, chopped
1 lb boneless skinless chicken breast, cut into 1-inch pieces
7 -10 cups chicken broth (or more, or use half chicken broth, half vegetable broth)
1 cup orzo pasta

Steps:

Combine all ingredients except broth and orzo in a large pot.
Add broth until there is a little more broth than you like in a soup (the orzo will absorb some liquid).
Slowly bring the soup to a simmer and simmer for an hour or more.
Add orzo and continue to cook until orzo is tender.

Nutrition Facts : Calories 180.8, Fat 2.1, SaturatedFat 0.5, Cholesterol 21.9, Sodium 507.8, Carbohydrate 25.4, Fiber 3.2, Sugar 3.9, Protein 16

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