CHUNKY CHICKEN NOODLE SOUP
Marjoram and thyme come through nicely in this old-fashioned soup that tastes just like Grandma used to make. You can modify the recipe to include vegetables your family enjoys. My kids love carrots, so I always toss in extra. -Coleen Martin, Brookfield, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Saute the carrot, celery and onion in butter in a Dutch oven until tender. Stir in the broth, chicken and seasonings. Bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley.
Nutrition Facts : Calories 126 calories, Fat 4g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 1370mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.
CHUNKY CHICKEN VEGETABLE SOUP
This smart Chunky Chicken Vegetable soup is cozy as a pair of fuzzy slippers: A steaming bowl of chicken, rice and veggies that would make Grandma proud.
Provided by My Food and Family
Categories Cooked Chicken Recipes
Time 25m
Yield 5 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Cook and stir chicken in hot oil in large saucepan on medium-high heat 5 min. or until done.
- Add broth, water, vegetables and dressing; stir. Bring to boil; cover. Simmer on low heat 5 min.
- Stir in rice and parsley. Remove from heat. Let stand, covered, 5 min.
Nutrition Facts : Calories 120, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 25 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g
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
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.
CHUNKY CREAMY CHICKEN SOUP
I am a stay-at-home mom who relies on my slow cooker for fast, nutritious meals with minimal cleanup and prep time. I knew this recipe was a hit when I didn't have any leftovers and my husband asked me to make it again. -Nancy Clow, Mallorytown, Ontario
Provided by Taste of Home
Time 4h45m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- In a large skillet over medium-high heat, brown chicken in oil. Transfer to a 5-qt. slow cooker; add the onion, carrots, celery and corn., In a large bowl, whisk the soup, broth and dill until blended; stir into slow cooker. Cover and cook on low until chicken and vegetables are tender, about 4 hours ., Stir in peas and cream. Cover and cook until heated through, about 30 minutes longer.
Nutrition Facts : Calories 229 calories, Fat 7g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 629mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.
CHUNKY CHICKEN & VEGETABLE SOUP
Make and share this Chunky Chicken & Vegetable soup recipe from Food.com.
Provided by Chris in Australia
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Make soup according to directions on pkt.
- Add creamed corn, stir thoroughly.
- Add chicken pieces& vegetables (if using fresh ones).
- Bring to boil, stirring occasionally.
- Add pasta& vegies if using frozen ones.
- Simmer for approx 1 hour, or until vegies are very soft.
- You may like to leave soup overnight as creamed corn will cause it to thicken more.
- Serve with herb bread.
- enjoy!
Nutrition Facts : Calories 190.3, Fat 2, SaturatedFat 0.5, Cholesterol 13.7, Sodium 981.3, Carbohydrate 41.1, Fiber 3.6, Sugar 5, Protein 6.1
CHUNKY CHICKEN VEGETABLE SOUP
From a package of Good Seasons Italian dressing mix. Sounds Yummy and easy. My newest kick is soup, so my poor family has to endure. This one seems like it would appeal to the kiddos. I'll probably use reduced sodium chicken broth and either orzo pasta or my left over white rice ... or maybe pre-cooked wild rice.
Provided by PeytonandKaylansMama
Categories One Dish Meal
Time 30m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Cook chicken in hot oil; in large saucepan on medium high heat for 5 minutes or until cooked through.
- Add broth, water, vegetables and salad dressing mix. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes.
- Stir in rice and parsley; cover. Remove from heat Let stand 5 minutes.
- Enjoy!
Nutrition Facts : Calories 122.7, Fat 5.2, SaturatedFat 1.3, Cholesterol 29.1, Sodium 30.7, Carbohydrate 7.9, Fiber 0.2, Protein 10.2
CHUNKY CHICKEN SOUP
Here's a satisfying soup that you'll find yourself serving year-round. Every spoonful is loaded with the fantastic flavor of chicken, celery, carrots and peas.
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the chicken, celery and onion in oil until chicken is no longer pink. , Add the broth, carrots, thyme, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. , Stir in macaroni and peas. Cover and simmer for 15 minutes or until the macaroni is tender.
Nutrition Facts : Calories 140 calories, Fat 6g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 109mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges
CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)
I make this super-easy vegetarian vegetable soup about every other week. It's thick and hearty, almost like a stew. Served with warm whole grain bread it makes a filling meal. Use green peas or green peas in place of okra if preferred.
Provided by jbr319
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 10
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
- Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
- Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
- Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
- Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 113.7 calories, Carbohydrate 19.7 g, Fat 3.3 g, Fiber 3.6 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 436.1 mg, Sugar 5.6 g
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