Comfort Essentials Easypeasy Chicken Veggie Soup Recipes

PERFECT CHICKEN VEGETABLE SOUP

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.

COMFORT ESSENTIALS: LEMONY CHICKEN FENNEL SOUP

Steps:

• 1. PREP/PREPARE
• 2. For this recipe I am using leftover chicken from a recipe I made the other day. It is a combination of dark and white meat. If you do not have any leftover chicken, then you need to cook up a few pieces. How about one or two medium boneless, skinless breasts, and a thigh or two... does not matter what you choose, just wind up with about 2 pounds of shredded chicken.
• 3. Gather your ingredients (mise en place).
• 4. Zest the lemon, then remove the white pith, and chop up the pulp. Discard the seeds and pith... Save the chopped lemon pulp and zest.
• 5. Add the grapeseed oil and butter to a soup pot over medium heat, then add the fennel, carrot, celery, onion, and garlic. Stir until the veggies begin to soften, about 3 - 5 minutes.
• 6. Add the lemon zest, and pulp, then stir for an additional 3 - 5 minutes.
• 7. Add the dill and stir for an additional 3 - 5 minutes.
• 8. Add the chicken stock, and the chicken, then allow the soup to simmer for an additional 3 - 5 minutes.
• 9. While the soup is simmering, season it with salt, pepper, and red-pepper flakes.
• 10. PLATE/PRESENT
• 11. Serve while nice and warm with a dollop of sour cream; possibly some crackers and/or crusty bread. Enjoy.
• 12. Keep the faith, and keep cooking.

CHICKEN, RICE AND VEGETABLE SOUP

Steps:

• In a large saucepan over high heat, combine 4 cups water and the chicken broth and bring to a boil. Add the chicken, carrots, onion, celery and bouillon and reduce heat to low. Cover and simmer for about 15 minutes or until the vegetables are soft.
• Add more water as necessary. Add the rice and allow to simmer for another 15 minutes, or until the rice is tender. Add salt and pepper to taste.

COMFORT ESSENTIALS: EASY/PEASY CHICKEN VEGGIE SOUP

Steps:

• PREP/PREPARE
• This is a brilliant soup, but one of the things I love about it is that it fills the air with an intoxicating aroma. My gardener and housekeeper's daughter were out-and-about, and when they came into the kitchen, they both went, WOW, what is that amazing smell. I do not care how down-in-the-dumps you might be, a couple of sniffs of this soup will totally lift your spirits... Of course, actually eating it is not too bad either :-)
• You will need a medium sized soup pot with a lid, to make this recipe. A good Dutch oven comes to mind; however, use use whatever is handy.
• The Base In making the base, we are creating our very own chicken stock. I usually add a bit of chicken stock to the water, just to give the flavors a head start. The Chicken I am using one half of a spatchcocked chicken to make this soup; however, you can use whatever parts are available: (Thighs, Legs, Breasts, etc.). Parts are parts. The Veggies The veggies can be any combination you choose; for example, the most common would be a French mirepoix of onions, carrots, and celery. I threw in a fennel bulb and smashed garlic to give the base more depth of flavor. However, fennel is not something most folks have hanging about their kitchen, and during these times we are experiencing, I want to give you recipes that you can create without necessarily making additional trips to the grocer. So, if you do not have a fennel bulb lying about, you could always drop in a bit of fennel seed... if you have some anise seeds or licorice root, that will work too. Or just leave it out. As to the dried dill, and parsley, you can substitute fresh, if you have some. Just double the amount.
• Gather your ingredients (mise en place).
• THE BASE
• Chop up the veggies. You do not have to be fancy; these veggies are used to create the flavor for the base and will be discarded before we make the soup.
• Add the veggie to the pot, place the chicken on top, and fill with water to about 1-inch (2.5cm) above the chicken.
• Bring up to a simmer, skimming off the foam, and continue to simmer, until the chicken is cooked through, about an hour.
• Remove the chicken, allow it to cool, then strip the meat from the bones. Reserve the chicken, return the bones to the pot, and simmer, covered, for about an additional hour.
• Use a strainer to separate the solids from the stock. Then discard the solids and return the stock to the pot.
• THE SOUP
• Add the soup veggies to the base and simmer until they begin to soften, about 20 - 30 minutes
• Add the reserved chicken and simmer until warmed through, about an additional 10 - 15 minutes.
• PLATE/PRESENT
• Serve while nice and warm with some crusty bread, soup crackers, or whatever you choose. Enjoy.
• Keep the faith and keep cooking.

25-MINUTE COMFORTING VEGGIE SOUP

Steps:

• Set a large saucepan over medium heat. When hot, add the olive oil. Add the onion, carrots, and celery and cook, stirring, until softened, about 5 minutes. While these veggies cook, chop the garlic, zucchini, and parsley.
• Add the garlic, thyme, salt, and black pepper and cook, stirring, for one more minute. Add the tomatoes, vegetable broth, and beans. Increase heat to medium-high. As soon as the soup comes to a boil, reduce heat and simmer uncovered until the zucchini is tender, about 5 minutes.
• Stir in the parsley and simmer for one more minute. Remove from heat and stir in red wine vinegar. Taste and add additional salt and pepper if desired. Ladle into bowls and top with parsley sprigs and an extra drizzle of olive oil, if desired.

CHICKEN VEGGIE SOUP II

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.