Chicken Veggie Soup I Recipes

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CHICKEN VEGGIE SOUP



Chicken Veggie Soup image

This satisfying veggie soup hits the spot at lunch or dinner. Add a side salad and some whole grain bread for a delicious, nutritious meal. -Amy Cheatham, Sandusky, Ohio

Provided by Taste of Home

Categories     Lunch

Time 5h25m

Yield 7 servings (2-3/4 quarts).

Number Of Ingredients 15

1 large sweet onion, chopped
1 cup sliced baby portobello mushrooms
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 tablespoon butter
1 tablespoon olive oil
5 garlic cloves, minced
3/4 pound boneless skinless chicken breasts, cut into 1/2-in. cubes
1 can (49-1/2 ounces) chicken broth
1 can (28 ounces) crushed tomatoes, undrained
2 medium carrots, cut into 1/4-inch slices
1/2 cup medium pearl barley
1-3/4 teaspoons Italian seasoning
1-1/2 teaspoons pepper
1/2 teaspoon salt

Steps:

  • In a large skillet, saute the onion, mushrooms and peppers in butter and oil until tender. Add garlic; cook 1 minute longer., Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low until chicken and barley are tender, 5-6 hours. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 212 calories, Fat 6g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 1236mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 6g fiber), Protein 15g protein.

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

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

CHICKEN VEGGIE SOUP



Chicken Veggie Soup image

Provided by Nancy Fuller

Categories     main-dish

Time 7h5m

Yield 8 servings

Number Of Ingredients 23

1 tablespoon olive oil
Two 6-ounce boneless, skinless chicken breasts, cubed
1 cup quinoa, rinsed
2 stalks celery, chopped
2 carrots, diced
1 sweet potato, cubed
1 small yellow onion, diced
1 Yukon gold potato, cubed
Kosher salt and ground black pepper
6 cups Beef Bone Broth, recipe follows
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
3 leaves kale, cut into ribbons
4 pounds beef bones, including marrow, knuckles and feet
1 tablespoon tomato paste
2 carrots, roughly chopped
2 stalks celery, roughly chopped
1 head garlic, sliced in half
1 yellow onion, cubed
1 tablespoon peppercorns
2 sprigs fresh thyme
2 bay leaves

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the chicken, quinoa, celery, carrots, sweet potato, onion, Yukon gold potato and some salt and pepper to the pot. Top with the Beef Bone Broth and bring to a simmer. Cover and cook until the vegetables are tender and the chicken and quinoa are cooked through, 12 to 15 minutes. Stir in the oregano, thyme, sage and kale and cook until the kale is tender, another 3 minutes.
  • Preheat the oven to 450 degrees F.
  • Rinse the beef bones thoroughly with cold water, then pat dry and put on a baking sheet. Add the tomato paste, carrots, celery, garlic and onion and mix with the bones. Roast until the bones char, about 20 minutes.
  • Transfer the bones and veggies to a slow cooker. Add the peppercorns, thyme and bay leaves. Cover with water and cook on high for 6 hours.
  • Strain the broth through a colander into a bowl (discard the bones and vegetables).

Nutrition Facts : Calories 179, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 31 milligrams, Sodium 212 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 15 grams, Sugar 2 grams

OH-SO-GOOD CHICKEN VEGETABLE SOUP



Oh-So-Good Chicken Vegetable Soup image

A hearty and healthy soup loaded with flavor and comfort.

Provided by A Day In the Kitchen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h35m

Yield 8

Number Of Ingredients 11

4 cups water
6 bone-in chicken thighs
2 tablespoons olive oil
2 carrots, chopped
½ onion, diced
4 cloves garlic, chopped
1 ½ teaspoons salt
1 (32 ounce) carton chicken broth
1 head broccoli, trimmed and chopped
¼ head cauliflower, trimmed and chopped
1 zucchini, trimmed and chopped

Steps:

  • Place water and chicken thighs in a pot. Bring to a boil; reduce heat and simmer until chicken is tender, about 30 minutes. Occasionally skim off scum as it forms.
  • Heat olive oil in a large pot over medium heat. Cook and stir carrots and onions until they begin to soften, 3 or 4 minutes. Stir in garlic and salt; cook for 1 minute.
  • Transfer chicken and cooking water to large pot. Add chicken broth. Bring mixture to a boil; reduce heat to low. Cover, leaving lid slightly ajar, and simmer at least 1 hour or up to 4 hours. Remove from heat.
  • Transfer chicken to a work surface. Remove skin, bones, and cartilage. Shred chicken meat using 2 forks. Return chicken to pot. Add broccoli, cauliflower, and zucchini. Bring back to a simmer over medium-high heat. Reduce heat so soup gently simmers. Cook until vegetables are tender, 20 to 30 minutes.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 8 g, Cholesterol 50.9 mg, Fat 12.3 g, Fiber 2.4 g, Protein 15.9 g, SaturatedFat 2.9 g, Sodium 1049 mg, Sugar 3.4 g

HEARTY CHICKEN VEGETABLE SOUP I



Hearty Chicken Vegetable Soup I image

This thick and hearty chicken soup makes a great meal on those cold winter days. Try different types of pasta like bow ties, elbow macaroni, shells, rotini, spiral etc. This soup can not be beat when served with fresh thick sliced bread on the side!!

Provided by Diane H

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

Time 1h55m

Yield 40

Number Of Ingredients 14

1 (3 pound) whole chicken
1 onion, cut into thick slices
5 stalks celery, thickly sliced
1 tablespoon salt
1 teaspoon packed fresh basil leaves
1 teaspoon coarse ground black pepper
5 carrots, sliced
1 yellow squash, thinly sliced
1 zucchini, thinly sliced
1 pound fresh mushrooms, sliced
1 red bell pepper, sliced
12 ounces fresh tortellini pasta
2 tablespoons chicken soup base
2 cups uncooked egg noodles

Steps:

  • Place chicken, onion, celery, salt, basil, and pepper in a 10 quart stock pot. Fill stock pot with water until ingredients are fully covered and bring to a boil. Let simmer for 1 and 1/2 hours or until chicken is tender.
  • Remove chicken from pot with slotted spoon and set aside for later.
  • Add carrots, squash, zucchini, mushrooms, red pepper, tortellini, chicken soup base and uncooked noodles to stock pot and increase temperature to medium heat.
  • While noodles and vegetables are cooking, tear chicken apart from bones. Cut up into pieces and add to soup in stock pot. Be sure to add additional water if ingredients are not fully covered. Bring to a boil, then reduce to a simmer for about 10 minutes or just until noodles are cooked. Enjoy

Nutrition Facts : Calories 79.9 calories, Carbohydrate 6.3 g, Cholesterol 18.7 mg, Fat 3.2 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 1.1 g, Sodium 328 mg, Sugar 1.3 g

CHICKEN VEGGIE SOUP II



Chicken Veggie Soup II image

This is a great tasting, simple to make soup. It consists of diced chicken breast with an array of mixed vegetables. It's relatively low in fat and high in taste.

Provided by Stephanie

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

Time 45m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
½ pound skinless, boneless chicken breast meat - cut into bite-size pieces
1 onion, chopped
2 cloves garlic, minced
1 cup sliced carrots
1 cup broccoli florets
1 cup chopped cauliflower
1 cup chopped celery
2 cups whole peeled tomatoes with liquid, chopped
4 cups fat free chicken broth
1 cup chopped fresh spinach
6 drops hot pepper sauce
salt and pepper to taste

Steps:

  • Heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned; set aside.
  • To the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes. Then add the broccoli, cauliflower, celery, tomatoes, chicken broth and reserved chicken.
  • Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. Stir in the spinach, hot pepper sauce and salt and pepper to taste.

Nutrition Facts : Calories 197.9 calories, Carbohydrate 15.8 g, Cholesterol 32.9 mg, Fat 5.9 g, Fiber 4.4 g, Protein 21.1 g, SaturatedFat 1.1 g, Sodium 1048.8 mg, Sugar 7.7 g

CHICKEN VEGETABLE SOUP



Chicken Vegetable Soup image

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

2 cups chicken broth
1 cup fresh or frozen corn
1 small celery rib, chopped
1 small carrot, chopped
1 small onion, chopped
1 cup shredded cooked chicken
1/2 cup canned diced tomatoes
Salt and pepper to taste

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.

CHICKEN AND CAULIFLOWER RICE SOUP



Chicken and Cauliflower Rice Soup image

Sometimes you need the comfort and healing power of chicken noodle soup but could do without the noodles. For those times, there's this herby and aromatic soup featuring fresh ginger, jalapeño, green onion, basil and cilantro, and made complete with tender chunks of chicken thighs and a rich chicken broth. In place of noodles, this soup features cauliflower rice-find it in the freezer section of your grocery store. This cruciferous vegetable does double duty here by making a satisfying textural substitute for the rice or noodles you might normally add to your chicken soup, while also adding some healthful benefits-cauliflower is loaded with nutrients, fiber, vitamins and potassium. The final twist in this soup recipe is the tablespoon of soy sauce stirred in at the end for extra savory flavor that'll have you coming back for a second bowl! So next time you need to heal your body or soul, do it with the help of this non-traditional but just-as-soothing chicken soup!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 18

4 teaspoons vegetable oil
1 1/4 lb boneless skinless chicken thighs, cut into 1/2-inch pieces
1/2 teaspoon toasted sesame oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 oz) white mushrooms, sliced (about 2 1/2 cups)
4 green onions, sliced, white parts and green parts separated
1 tablespoon finely chopped fresh gingerroot
2 teaspoons finely chopped garlic
2 teaspoons seeded, finely chopped jalapeño chile
1 large carrot, halved lengthwise and thinly sliced (about 1 cup)
1 carton (32 oz) Progresso™ reduced sodium chicken broth
1 package (10 oz) frozen riced cauliflower
1 tablespoon soy sauce
1/4 cup coarsely chopped fresh basil
1/4 cup coarsely chopped fresh cilantro
Lime wedges, if desired
Sliced jalapeño chiles, if desired

Steps:

  • In 5-quart Dutch oven, heat 2 teaspoons of the vegetable oil over medium-high heat. Toss chicken with sesame oil, 1/4 teaspoon of the salt and the black pepper. Add chicken to Dutch oven; cook 6 to 8 minutes, stirring once, until chicken is browned. Using slotted spoon, transfer mixture to bowl; cover to keep warm.
  • Reduce heat to medium. Add remaining 2 teaspoons oil to Dutch oven. Add mushrooms and remaining 1/4 teaspoon salt; cook 4 to 5 minutes, stirring occasionally, until mushrooms are tender and starting to brown. Add white parts of onion, gingerroot, garlic, chopped jalapeño and carrots to Dutch oven; cook over medium heat 2 to 3 minutes, stirring frequently, until vegetables are starting to soften and are fragrant.
  • Stir in broth; heat to boiling. Stir in chicken and cauliflower; return to boiling. Reduce heat; simmer uncovered 6 to 8 minutes, stirring occasionally, until cauliflower is tender. Stir in soy sauce and green parts of onion; divide among serving bowls.
  • Garnish with basil and cilantro.

Nutrition Facts : Calories 290, Carbohydrate 10 g, Cholesterol 135 mg, Fiber 3 g, Protein 34 g, SaturatedFat 3 g, ServingSize 2 Cups, Sodium 1150 mg, Sugar 4 g, TransFat 0 g

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