Chicken Veggie Soup Ii Recipes

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HOMEMADE CHICKEN AND VEGETABLE SOUP

Provided by Food Network

Time 55m

Yield about 10 to 12 servings

Number Of Ingredients 27



Homemade Chicken and Vegetable Soup image

Steps:

  • In a large sauce pot, heat the olive oil. Season the chicken with Creole seasoning. When the oil is hot, add the chicken, bones, and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Creole seasoning. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and bring the liquid to a boil. Add the pasta. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the pasta is tender. Reseason if necessary. Serve hot. Ladle the soup into thermoses and seal tightly with the lid. Place a spoonful of the parsley into each bag and seal completely.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

2 tablespoons olive oil
Pinch crushed red pepper
1 chicken (3 pounds) boned, skinned, and visible fat removed, diced, (save the bones and carcass)
3 quarts chicken stock
1 pound assorted small dried pasta shapes, such as stars, tubes, shells, etc.
12 small thermoses
Creole seasoning, recipe follows
1 1/2 cups chopped onions
1 cup chopped celery
1 cup diced carrots
1/2 cup chopped green onions
2 tablespoons minced garlic
1/4 cup fresh parsley leaves
2 tablespoons chopped fresh basil
4 bay leaves
2 cups assorted chopped fresh vegetables, such has beans, zucchini, yellow squash, or cabbage, small dice
1 1/2 cups torn spinach leaves, cleaned and stemmed
1 cup finely chopped fresh parsley leaves
12 small resealable plastic snack bags
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
2 tablespoons salt
1 tablespoon dried oregano
1 tablespoon dried thyme

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.

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 VEGGIE SOUP II

This is a great tasting, simple to make soup. It consists of diced chicken breast with an array of mixed vegetables. It's relatively low in fat and high in taste.

Provided by Stephanie

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

Time 45m

Yield 4

Number Of Ingredients 13



Chicken Veggie Soup II image

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.

Nutrition Facts : Calories 197.9 calories, Carbohydrate 15.8 g, Cholesterol 32.9 mg, Fat 5.9 g, Fiber 4.4 g, Protein 21.1 g, SaturatedFat 1.1 g, Sodium 1048.8 mg, Sugar 7.7 g

1 tablespoon olive oil
½ pound skinless, boneless chicken breast meat - cut into bite-size pieces
1 onion, chopped
2 cloves garlic, minced
1 cup sliced carrots
1 cup broccoli florets
1 cup chopped cauliflower
1 cup chopped celery
2 cups whole peeled tomatoes with liquid, chopped
4 cups fat free chicken broth
1 cup chopped fresh spinach
6 drops hot pepper sauce
salt and pepper to taste

CHICKEN SOUP II

Delicious chicken soup with tortellini and spinach. Top with parmesan cheese.

Provided by ROZZZZZ

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

Time 1h45m

Yield 8

Number Of Ingredients 12



Chicken Soup II image

Steps:

  • Fill a large pot with water and place chicken thighs in the pot. Bring to a boil, then reduce heat and simmer until meat falls from the bone, 45 minutes. Remove chicken, cut up meat and return meat to the pot.
  • Stir in chicken bouillon, onion, garlic, celery, carrots and bell pepper; simmer until vegetables are tender, 10 to 15 minutes.
  • Stir in frozen spinach and cook until tender, 5 to 10 minutes.
  • Meanwhile, bring a large pot of water to a boil. Cook egg noodles in water until al dente, 8 to 10 minutes. Drain and reserve.
  • Stir tortellini into soup and cook until tender, 10 to 15 minutes. Stir in reserved egg noodles, salt and pepper. Heat through and serve.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 22.8 g, Cholesterol 81.2 mg, Fat 7.2 g, Fiber 3.6 g, Protein 17.5 g, SaturatedFat 2.1 g, Sodium 743.4 mg, Sugar 3.4 g

5 chicken thighs
2 quarts water
4 cubes chicken bouillon, crumbled
1 large onion, chopped
3 cloves garlic, minced
3 stalks celery, chopped
6 carrots, chopped
½ green bell pepper, chopped
1 (10 ounce) package frozen chopped spinach
4 ounces thin egg noodles
8 ounces meat tortellini
salt and pepper to taste

CHUNKY CHICKEN-VEGETABLE NOODLE SOUP

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 29



Chunky Chicken-Vegetable Noodle Soup image

Steps:

  • Heat a soup pot with the EVOO over medium-high heat. Add the carrots, celery and onions. Cook, partially covered, 3 to 4 minutes. Add the bay leaf, zucchini and some salt and pepper. Partially cover and cook 5 minutes more. Then add the garlic and leeks. Stir 1 to 2 minutes. Add the tomato paste, and stir for 1 minute. Add the grated tomatoes, chicken and stock. Bring to a low boil, adjust the salt and pepper to taste, cool and store. Reheat over medium heat.
  • To serve, heat a medium pot of salted water to boil. Cook the noodles to al dente, 5 minutes or so. Drain and toss the noodles with the butter, herbs and some salt and pepper.
  • Stir a little lemon zest into the soup. Place a small mound of noodles in each bowl and ladle chunky chicken and vegetable soup over top.
  • Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string, sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in the stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Cut half of the meat into bite-size chunks for the soup. Thinly slice or pull the remaining meat, and reserve for another use.

2 tablespoons EVOO
2 carrots, peeled, quartered lengthwise, cut into 1/2-inch thick pieces
3 to 4 ribs celery with leafy tops, spilt lengthwise, cut into 1/2-inch thick pieces
1 large onion, chopped 1/2-inch dice
1 fresh bay leaf
1 small to medium zucchini, quartered lengthwise and cut into 1/2-inch thick pieces
Salt and pepper
2 cloves garlic, sliced
2 leeks, halved lengthwise, cut into 1/2-inch half moons
2 tablespoons tomato paste
2 large tomatoes, grated on large side of box grater
1 to 1 1/2 pounds diced Poached Chicken, recipe follows
2 quarts chicken stock/poaching liquids from Poached Chicken
8 ounces extra-wide egg noodles
2 tablespoons butter
1/4 cup finely chopped parsley or parsley and dill combined
1/4 cup finely chopped parsley or parsley and dill combined
A little lemon zest, for garnish
1 whole chicken (4 to 5 pounds)
1 teaspoon whole black peppercorns
2 ribs celery, coarsely chopped
2 cloves garlic, crushed
1 large fresh bay leaf
1 carrot, peeled and coarsely chopped
1 lemon, sliced
1 onion, peeled and quartered
Herb bundle of parsley, rosemary and thyme
Herb bundle of parsley, rosemary and thyme
Salt

CHICKEN VEGGIE SOUP

This satisfying veggie soup hits the spot at lunch or dinner. Add a side salad and some whole grain bread for a delicious, nutritious meal. -Amy Cheatham, Sandusky, Ohio

Provided by Taste of Home

Categories     Lunch

Time 5h25m

Yield 7 servings (2-3/4 quarts).

Number Of Ingredients 15



Chicken Veggie Soup image

Steps:

  • In a large skillet, saute the onion, mushrooms and peppers in butter and oil until tender. Add garlic; cook 1 minute longer., Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low until chicken and barley are tender, 5-6 hours. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 212 calories, Fat 6g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 1236mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 6g fiber), Protein 15g protein.

1 large sweet onion, chopped
1 cup sliced baby portobello mushrooms
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 tablespoon butter
1 tablespoon olive oil
5 garlic cloves, minced
3/4 pound boneless skinless chicken breasts, cut into 1/2-in. cubes
1 can (49-1/2 ounces) chicken broth
1 can (28 ounces) crushed tomatoes, undrained
2 medium carrots, cut into 1/4-inch slices
1/2 cup medium pearl barley
1-3/4 teaspoons Italian seasoning
1-1/2 teaspoons pepper
1/2 teaspoon salt

CHICKEN, VEGGIE, NOODLE, AND DUMPLING SOUP WITH FLAVOR

This looks like a difficult recipe but it really isn't, just a lot of notes. It's really easy I promise. I have been tinkering with chicken soup the last two winters and found this to work for me. It's still a work in progress but by far this has been the tastiest way of making it. If you want to add the noodles please only put in half of the amount or cook them separately from the soup to help minimize the noodles from soaking up all the tasty broth. As you can see from my photos, the noodles that were cooked in the soup soaked up the majority of the broth, but no one cared as it tasted just fine. Also, pick the veggies that you like. That is the beauty of this soup, you can put what ever veggies that you like in the pot. If it's a softer veggie that will cook up quickly then you'll most likely want to add that towards the end of the cooking time, rather than towards the end unless you don't mind it being too mushy.

Provided by ChrissyVas

Categories     Clear Soup

Time 3h5m

Yield 4-6 serving(s)

Number Of Ingredients 17



Chicken, Veggie, Noodle, and Dumpling Soup With Flavor image

Steps:

  • Place chicken in 7 Quart pot fill with water, leaving about an inch from the top of the pot (don't want it to over flow while it cooks.).
  • Add the ingredients from the Chicken and Seasoning Section immediately after you have done the above step. NOTE: I like to crush up the parsley flakes and oregano in my hand over the pot after I've measured it. You don't have to, it's just something that I did. As for the garlic clove, either use a garlic press or mince finely as it will not be removed from the soup. This is so that you will have flavorful chicken and will be the start of the tasty broth.
  • Cook on a medium heat for at least an hour and a half to two hours, especially if frozen. I choose to use the chicken with skin and the one bone because it always seems to come out most tender and give the broth extra flavor. But if you use boneless skinless thighs or breasts that's entirely up to you, but I can't guarantee that it will turn out the same. At this time you want to prepare your carrots and slice them up so that you can just dump them in the pot in the next step to save you some time.
  • When the chicken has been cooked through, using tongs carefully remove the chicken and set on a plate. Then fish out the bay leaves, it will be easier to this now rather than later when you have lots of other goodies in your pot. And dump in the sliced baby carrots now as they are more of a hard vegetable and will take probably the most time to cook.
  • Using tongs and a knife set a piece of chicken on your cutting board and carefully remove the skin, bone, and any cartilage from the chicken. You want to do this while it's still hot as you're going to toss it back into the pot and don't want it to cool down too much.
  • Chop into big chunks and put back in the soup pot, you don't want them to be too small or they will fall apart and shred. I like my soups hearty so I do big chunks, but make this soup as you desire.
  • Wash your cutting board and knife, then wash (peel if you like), quarter and chop potatoes into bite size pieces not too thick and not too thin. Put into pot and do the same to your squash, you can do half of a yellow one and half of a green one if you want. Pick whatever veggies you want and keep in mind that if they're soft veggies like squash they will cook quickly and will need to be added to the end of the soup rather than at the beginning.
  • If you choose to put pasta in I would do this immediately after the last veggie is tossed in to help it cook up, I would probably only put half a bag of the pasta in as it swells up and will steal a lot of the broth. Or you could cook it in another pot and add it to the soup when it is cooked. It's up to you. I cooked mine with my soup and it stole all of the broth not leaving me very much broth. It was still tasty though and no one cared that the broth was missing.
  • If you chose to add the pasta, once you have added it to your soup or started it in a different pot I would recommend getting the dumpling mixture ready.
  • I doubled my mom's dumpling recipe as there never seems to be enough to go around. It makes around 12 -15 dumplings. Feel free to scale back if that's too much. Simply take all of the ingredients for the dumplings and put in a bowl and mix throughly. You should have a tacky ball of dough. If it's too dry either add a splash of milk, or more of the broth from the soup.
  • Gently drop golf ball size or slightly larger pieces of tacky dough into the soup to allow to cook. They cook for about 5 to 10 minutes before completely done. DO NOT cover with a lid while they are cooking or you'll have a very moist looking dumpling which for me was always harder to tell if it was cooked all the way or not. Better to leave uncovered. When the dumplings are cooked turn off the flame and serve with your favorite crackers.
  • NOTE: I used Casarecce Pasta which is not recognized by this site. It's a partially rolled long pasta pieces. But use whatever pasta that you prefer for this type of soup or none at all if you wish.

Nutrition Facts : Calories 825.8, Fat 33.2, SaturatedFat 7.2, Cholesterol 99.2, Sodium 1632.9, Carbohydrate 98.3, Fiber 10.4, Sugar 8.9, Protein 33.6

5 chicken thighs (with skin and bone in)
1 brown onion (medium in size)
1 garlic clove (large in size or two small sizes)
1 tablespoon parsley flakes
1 tablespoon oregano
1 teaspoon black pepper
2 tablespoons chicken bouillon powder
2 cups celery (Chopped)
2 cups baby carrots (sliced)
4 medium russet potatoes (quartered and cut into bite sized pieces)
1 yellow squash (quartered and cut into bite sized pieces)
17 5/8 ounces pasta (your choice pasta) (optional)
2 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
1 cup broth (from soup)
4 tablespoons oil

VICTORY GARDEN CHICKEN-VEGETABLE SOUP

Categories     Soup/Stew     Chicken     Potato     Tomato     Basil     Corn     Green Bean     Spinach     Zucchini     Fall     Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 14



Victory Garden Chicken-Vegetable Soup image

Steps:

  • Bring chicken, water, wine and 1 teaspoon salt to boil in large pot, skimming surface. Cover; simmer until chicken is cooked through, about 25 minutes. Transfer chicken breast and thigh pieces to platter (leave remaining chicken and stock in pot). Remove meat from bones; cut into 1/2-inch pieces. Cover and chill meat. Return scraps and bones to pot.
  • Cover stock and simmer 1 hour. Strain. Cool stock slightly. Chill overnight. Spoon fat off top and discard.
  • Heat 2 teaspoons oil in large pot over medium heat. Add onion; sauté until golden, about 6 minutes. Add stock and bring to boil. Add potatoes, tomatoes, carrots, green beans and 1 teaspoon salt. Simmer 10 minutes. Add zucchini and corn; simmer until vegetables are tender, about 15 minutes. Stir in spinach and chicken meat. Simmer until chicken is heated through, about 3 minutes. Stir in basil. Season with salt and pepper.

1 3 1/2-pound chicken, cut into 8 pieces
8 cups water
3/4 cup dry white wine
2 teaspoons salt
2 teaspoons olive oil
1 medium onion, finely chopped
1 pound red-skinned potatoes, peeled, cut into 1/2-inch pieces
1 pound tomatoes, coarsely chopped
3 medium carrots, peeled, sliced
4 ounces green beans, trimmed, cut into 1-inch pieces
2 medium zucchini, trimmed, cut into 1/2-inch pieces
1 cup fresh or frozen corn kernels
2 cups (packed) thinly sliced fresh spinach leaves
1/3 cup thinly sliced fresh basil

QUICK CHICKEN VEGGIE SOUP

This is a simple but filling chicken soup that's easy to whip up when all you have left in the fridge is a chicken breast and a few tired vegetables. Thanks to s'kat for the inspiration to make this dish, which was based on her recipe for Jewish Penicillin (#34486).

Provided by Sackville

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13



Quick Chicken Veggie Soup image

Steps:

  • In large pot, heat the butter or olive oil and sauté the onion, celery and carrots for 2-3 minutes.
  • Add in 6-8 cups hot water, depending on how far you want the soup to go and heat until boiling.
  • While the water is heating, cut the chicken breast into tiny, bite-sized, pieces.
  • When the soup starts to boil, dissolve the stock cubes in the water, put in the chicken and bouquet garni, and reduce to a simmer.
  • Add a few grindings of black pepper, to taste.
  • Cover and cook over very low heat for 15-20 minutes or until the carrots are cooked.
  • Meanwhile, make your matzo balls by whisking the melted butter and egg together.
  • Add the matzoh meal and salt and blend until thoroughly mixed.
  • When well blended, add the soup stock or water.
  • Cover the bowl and place in the fridge until the soup is done its first stage of cooking.
  • When the carrots in the soup are cooked, drop matzoh mixture by tablespoons into the soup.
  • They will form little balls and float to the top.
  • Cover pot and cook another 15-20 minutes.
  • Serve with a hearty roll.

Nutrition Facts : Calories 191.4, Fat 10.9, SaturatedFat 5.1, Cholesterol 91.6, Sodium 531.6, Carbohydrate 12.6, Fiber 1.8, Sugar 3.4, Protein 10.9

1 tablespoon butter or 1 tablespoon olive oil
1 onion, finely chopped
2 stalks celery, finely chopped
2 -4 carrots, sliced into rounds (depending on size)
1 chicken breast
2 chicken bouillon cubes
1 bouquet garni
fresh ground black pepper
1 tablespoon butter, melted
1 egg, slightly beaten
1/4 cup matzo meal
1 dash salt
1 tablespoon stock or 1 tablespoon water

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Simmer vegetable mixture 10 minutes or until tender. Return shredded chicken to pan. Stir in salt, pepper, and dill, if desired. Advertisement. Step 2. Cook noodles according to package …
From myrecipes.com


CHICKEN NOODLE VEGETABLE SOUP - IFOODREAL.COM
Instructions. Add chicken broth to a large pot and bring to a boil. Reduce heat to low - medium and add chicken, cabbage and bay leaves. Cook covered for 10 minutes. Add …
From ifoodreal.com


CREAMY CHICKEN AND VEGETABLE SOUP - NICKY'S KITCHEN SANCTUARY
Add butter and onions to a large saucepan. Cook onions for 5-6 mins on a medium heat, until softened. Add the flour and mix using a balloon whisk. Add in a ladle of the reserved …
From kitchensanctuary.com


CLASSIC CHICKEN AND VEGETABLE SOUP - FOODEVA MARSAY
INSTRUCTIONS. > Marinate the chicken cubes, with the garlic and all the spices, as well as lemon juice, mentioned. > Heat the oil, in a large enough pot. > Add in the Chopped …
From marriamsayed.com


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