HEARTY CHICKEN VEGETABLE SOUP I
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
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
HEARTY ITALIAN CHICKEN VEGETABLE SOUP
A hearty chicken soup good for cold weather. This is a scratch recipe of my own creation. Can be done in a crock pot
Provided by DaHomeCooker
Categories Chicken
Time 2h30m
Yield 16 3/4 cup serving
Number Of Ingredients 17
Steps:
- In a large stock pot on high heat, Sauté the chicken, onions, and celery in olive oil until chicken if browned and onions are translucent, (if using the crock-pot, uses a skillet for this step).
- For Stove top: Add remaining ingredients and bring to a boil.
- Once the soup comes to a medium boil reduce heat to a simmer.
- Soup should just gently bubble from here on out.
- After 30 minute do a taste test of the broth add additional spices to your taste.
- simmer for an additional hour then test vegetables for doneness.
- For Crock-Pot: Transfer ingredients from skillet and add remaining ingredients.
- Set crockpot on high for two hours then reduce to low.
- After 2 hours do a taste test of the broth add additional spices to your taste.
- Let simmer for an additional 4 hours.
- (Warning if you have a high powered crock-pot and the soup begins to boil to hard reduce the setting to warm if it has one, otherwise unplug your crock-pot for awhile).
HEARTY ITALIAN SOUP
Macaroni and Italian sausage makes this tomato-veggie soup thick and hearty. "It offers a nice change of pace from my chili recipe," notes Robin Sabrowsky of Plymouth, Wisconsin.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the sausage, onion and green pepper until sausage is browned; drain. Stir in the tomatoes, water, tomato sauce, sugar, bouillon and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. , Stir in macaroni. Cover and simmer 10-15 minutes longer or until macaroni is tender. Sprinkle with cheese.
Nutrition Facts : Calories 122 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 943mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 2g fiber), Protein 5g protein.
HEARTY CHICKEN AND VEGETABLE SOUP
This is the perfect winter warming soup...thick and hardy, a stick to your ribs meal when served with some crusty bread.
Provided by Stardustannie
Categories Chowders
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 2 minutes or until soft but not coloured.
- Add carrot, celery, zucchini and swede. Cook for 2 minutes.
- Stir in soup mix, stock, chicken and 1 cup cold water. Increase heat to high. Bring to the boil.
- Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetables are tender add a little more water/stock if required.
- Remove chicken legs from soup. Allow to cool slightly. Remove meat from bones.
- Roughly chop chicken meat and add to soup.
- Season with salt and pepper.
- Ladle soup into bowls. Serve.
Nutrition Facts : Calories 401.8, Fat 15, SaturatedFat 3.3, Cholesterol 142.9, Sodium 639.9, Carbohydrate 21.8, Fiber 2.9, Sugar 10.7, Protein 43.4
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