Oh So Good Chicken Vegetable Soup Recipes

OH-SO-GOOD CHICKEN VEGETABLE SOUP

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.

OH-SO-GOOD CHICKEN SOUP

Steps:

• In a large saucepan, bring broth to a boil. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until pasta is tender, stirring occasionally., Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken and green onions; cook and stir 5 minutes. Add asparagus, mushrooms and garlic; cook and stir 2-3 minutes or until chicken is no longer pink and asparagus is crisp-tender. Sprinkle with pepper., Add chicken mixture to pasta mixture; heat through. Sprinkle with cheese. Freeze option: Before adding cheese, cool soup. Freeze soup and cheese separately in freezer containers. To use, partially thaw soup in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with cheese.

CLASSIC CHICKEN-VEGETABLE SOUP

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.

OH-SO-GOOD CHICKEN VEGETABLE SOUP

Steps:

• In a 2-quart pot, combine fresh chicken thighs and 4 cups water and bring to a boil. Reduce heat to a simmer and let cook for 30 minutes, skimming the broth every few minutes until most of the scum is gone.
• Heat stockpot over medium heat. Add oil and cook onions, carrots, and garlic. Add 1 1/2 tsp salt and cook until tender, about 5 minutes, stirring occasionally so garlic does not burn.
• Add chicken and stock to the onions and carrots in the stockpot.
• Add the 1L carton of organic chicken broth.
• Bring entire mixture to a boil, then reduce heat to low and let simmer for at least 1 - 1 1/2 hours. Cover with lid, leaving a small gap.
• Remove chicken pieces from the soup. Add tender vegetables (broccoli, cauliflower, zucchini, etc.) to the soup.
• Remove chicken meat from the bones, discarding the skin and cartilage. Shred the chicken meat and return to the soup.
• Heat through until vegetables are tender.
• Feel free to add 1/2-1 cup water if the soup has reduced too much after 3-4 hours of simmering.
• Season to taste with salt and fresh ground black pepper.

OH-SO-GOOD CHICKEN

Steps:

• In a skillet, heat oil over medium heat. Saute mushrooms.
• Combine mushrooms, sour cream, cheese, salsa, rice, and chicken. Place in a greased casserole dish.
• Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes.

CHICKEN SOUP WITH LOADS OF VEGETABLES

Steps:

• 1. Put the water and the chicken in a large pot and bring the water to a boil. Skim off the froth.
• 2. Add the marrow bones, onions, parsnips, celery, 3/4 of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tablespoons of the dill, and the salt and pepper. Cover and simmer of 2 1/2 hours, adjusting the seasoning to taste.
• 3. Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify. Remove the skin and bones from the chicken and cut the meat into bite-size chunks. Refrigerate. Remove the fat from the soup.
• 4. Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well as a few pieces of chicken. Simmer about 15 minutes or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill. You can also add noodles, marrow, or clos (matzah) balls.

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.

POTLUCK CHICKEN VEGETABLE SOUP

Steps:

• Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer until chicken is tender, 1-1/2 to 2 hours. Remove chicken; cool. , Remove meat from bones and cut into bite-size pieces; return to pan. Add the tomatoes, carrots, potatoes, turnip, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add broccoli and peas if desired; simmer until vegetables are tender, 15-20 minutes longer.

CHICKEN VEGETABLE SOUP

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.