Chicken Vegetable Soup With Tomatoes Recipes

CHICKEN VEGETABLE SOUP WITH TOMATOES

Every grandmother knows that nothing cures a cold better than homemade soup. I find this recipe fits nicely to accommodate my great-grandson and me. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 2 servings.

Number Of Ingredients 11

Chicken Vegetable Soup with Tomatoes image

Steps:

In a large saucepan, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, chicken, marjoram, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Discard bay leaf.

Nutrition Facts : Calories 240 calories, Fat 10g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 786mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 24g protein.

Ingredients

1 medium onion, chopped
1 celery rib, chopped
2 teaspoons canola oil
1 garlic clove, minced
1-1/2 cups chicken broth
1 cup chopped tomatoes
1 cup cubed cooked chicken
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 bay leaf

PERFECT CHICKEN VEGETABLE SOUP

Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!

Provided by JAMINA1

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

Time 1h6m

Yield 4

Number Of Ingredients 10

Perfect Chicken Vegetable Soup image

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.

Nutrition Facts : Calories 233 calories, Carbohydrate 22.9 g, Cholesterol 127.1 mg, Fat 7.8 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 1.7 g, Sodium 1067.8 mg, Sugar 6 g

Ingredients

1 tablespoon vegetable oil
2 skinless, boneless chicken breasts, cut into bite-sized pieces
½ large white onion, chopped
2 cloves garlic, chopped
2 (14 ounce) cans chicken broth
2 small red potatoes, chopped
¼ head cabbage, chopped
1 large carrot, chopped
2 eggs, beaten
salt and ground black pepper to taste

CHICKEN VEGETABLE SOUP

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

Chicken Vegetable Soup image

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.

Ingredients

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

CHICKEN VEGETABLE SOUP WITH POTATOES

"I'm always looking for recipes that are low in fat but don't taste like it," notes Anna Overton of Lakewood, California. "Even my picky son likes this soup!"

Provided by Taste of Home

Categories Dinner Lunch

Time 50m

Yield 4 servings.

Number Of Ingredients 13

Chicken Vegetable Soup with Potatoes image

Steps:

In a large saucepan, combine the chicken, 1-3/4 cups broth, Italian seasoning, garlic and paprika. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the potatoes, carrots, celery, onion and celery leaves. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender., In a small bowl, combine flour and remaining broth until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and lemon juice.

Nutrition Facts : Calories 219 calories, Fat 3g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 619mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

Ingredients

1 pound boneless skinless chicken breasts, cut into cubes
2 cups chicken broth, divided
1 teaspoon Italian seasoning
1 garlic clove, minced
1/4 teaspoon paprika
4 small red potatoes, cut into 1-inch pieces
3 small carrots, cut into 1/2-inch pieces
5 celery ribs, cut into 1/2-inch pieces
1 medium onion, cut into wedges
2 tablespoons chopped celery leaves
2 tablespoons all-purpose flour
2 tablespoons minced fresh parsley
1-1/2 teaspoons lemon juice

CLASSIC CHICKEN-VEGETABLE SOUP

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

Classic Chicken-Vegetable Soup image

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

Ingredients

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

More about "chicken vegetable soup with tomatoes recipes"

CHICKEN VEGETABLE SOUP RECIPE - JESSICA GAVIN

Sep 7, 2020 28 ounces diced tomatoes, canned with juice 2 cups yukon gold potatoes, ½-inch cubes 64 ounces unsalted chicken stock, or broth, 8 cups 1 …
From jessicagavin.com
5/5 (163)
Total Time 1 hr
Category Soup
Calories 183 per serving

In a large pot or dutch oven, heat 1 tablespoon of olive oil over medium heat. Once hot, add the chicken, sear until the surface lightly browns, 3 to 4 minutes. Flip and cook for another 3 minutes. Transfer chicken to a plate.
Add 1 tablespoon olive oil to the pot. Once hot, add the onion, celery, and carrots. Saute and cook for about 3 minutes, or until the vegetables are lightly browned. Add the garlic, Italian seasoning, salt, and pepper. Saute for 30 seconds, until fragrant. Add the tomato paste, stir and cook for 1 minute.
Add the diced tomatoes, potatoes, chicken, and chicken stock to the pot. Bring the stock to a boil, cover the pot and reduce to a simmer over low heat. After 10 minutes, flip the chicken over and adjust heat as needed. Cover and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 to 10 minutes.

Chicken Vegetable Soup With Tomatoes Recipes

CHICKEN VEGETABLE SOUP WITH TOMATOES

Every grandmother knows that nothing cures a cold better than homemade soup. I find this recipe fits nicely to accommodate my great-grandson and me. -Ruby Williams, Bogalusa, Louisiana

PERFECT CHICKEN VEGETABLE SOUP

Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!

CHICKEN VEGETABLE SOUP

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

CHICKEN VEGETABLE SOUP WITH POTATOES

"I'm always looking for recipes that are low in fat but don't taste like it," notes Anna Overton of Lakewood, California. "Even my picky son likes this soup!"

CLASSIC CHICKEN-VEGETABLE SOUP

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.

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