Jennifers Spicy Chicken Vegetable Pasta Soup Recipes

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

SPICY CHICKEN VEGETABLE SOUP

Spicy Chicken Vegetable Soup image

With the onset of winter I'm always on the outlook for new soup recipes to warm me up and this one, from UK chef Lindsey Bareham, caught my eye. I modified it to suit my taste. You can also use cooked chicken pieces in this recipe, just add them right at the end instead of earlier in the process.

Provided by Sackville

Categories Chicken

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

200 g new potatoes, peeled and diced
1 small onion, thinly sliced
2 leeks, trimmed and sliced
1 hot chili pepper, sliced and seeded if desired
2 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon finely chopped ginger
250 g boned and skinless chicken, diced
2 roasted peppers, diced (I use the jarred variety)
750 ml chicken stock
2 tablespoons coarsely chopped coriander
salt and pepper

Steps:

Heat the oil in a large pan and soften the onions, garlic, ginger and chilli for 3-4 minutes.
Increase the heat slightly and add the leeks and potatoes.
Season with salt and pepper, cover and let cook for about 5 minutes, stirring occasionally, until the leeks begin to soften.
Stir the chicken and cook until it browns in patches.
Now add the peppers and the stock.
Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes until the chicken is tender and cooked through and the potatoes are also cooked.
Taste and adjust the seasoning before serving.
Sprinkle over some coriander.
You may also like to add a bit of lemon juice.

JENNIFER'S SPICY CHICKEN VEGETABLE PASTA SOUP

Jennifer's Spicy Chicken Vegetable Pasta Soup image

This is great when you're getting over having a cold -- or at other times, too. If you don't like it too spicy, reduce the amount of cayenne pepper. The salsa is definitely optional. You can alter the recipe a great deal just by changing the vegetable combination. I cook the chicken in the microwave because it's quick and easy. I use canned chicken broth and chop the vegetables fresh, though you could buy the veggies frozen. I buy jars of minced garlic to have on hand for other cooking. Makes a good-sized potful.

Provided by Ladydaungerous

Categories Clear Soup

Time 55m

Yield 7-9 serving(s)

Number Of Ingredients 8

Ingredients

9 cups chicken broth
3 -4 chicken breasts, cooked and cut into bite-sized chunks
3 cups vegetables, sliced (onion, celery, and carrots)
3/4 tablespoon fresh garlic, minced
3/4 tablespoon dried oregano
3 tablespoons salsa
1/2 teaspoon cayenne pepper
8 ounces bow tie pasta

Steps:

Heat the broth almost to boiling.
Add vegetables and seasonings.
Simmer for maybe half an hour to soften vegetables.
Add the pasta and chicken.
Simmer until the pasta and veggies are done.

Nutrition Facts : Calories 288, Fat 9, SaturatedFat 2.5, Cholesterol 67.1, Sodium 1112.4, Carbohydrate 25.9, Fiber 1.5, Sugar 2, Protein 24.1

VEGETABLE PASTA SOUP

Vegetable Pasta Soup image

Make and share this Vegetable Pasta Soup recipe from Food.com.

Provided by DaHomeCooker

Categories Vegetable

Time 2h

Yield 16 serving(s)

Number Of Ingredients 12

Ingredients

8 cups water
6 vegetable bouillon cubes
2 vegetable stock cubes
1/2 cup corn
1/2 cup peas
1/2 cup carrot, diced
1/2 cup dried large lima beans, soak over night
1 small onion, chopped
1 cup orzo pasta
1 tablespoon basil
1 tablespoon garlic, minced
1 teaspoon black pepper

Steps:

Soak Lima beans over night to re-hydrate.
In a large stock pot, add all ingredients except orzo and bring to a medium boil.
Reduce to a slow simmer for 30 minutes.
Check flavor and add additional seasonings as desired.
Add orzo and simmer for an additional 60 minutes.
Reduce to low and keep warm until serving.

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