V8 CHICKEN VEGETABLE SOUP
Make and share this V8 Chicken Vegetable Soup recipe from Food.com.
Provided by weekend cooker
Categories Chicken
Time 5h10m
Yield 4-6 soups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except corn, peas, and chicken in a slow cooker.
- Cover, and cook on low 4-6 hours.
- Add vegetables and chicken 1 hour before serving.
Nutrition Facts : Calories 368.4, Fat 8.1, SaturatedFat 2.2, Cholesterol 46.4, Sodium 1337.3, Carbohydrate 51, Fiber 13.3, Sugar 6.5, Protein 27.9
INSTANT POT CHICKEN NOODLE SOUP
An Instant Pot® can handle a whole chicken, which is perfect for this comforting soup.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield about 6 servings
Number Of Ingredients 10
Steps:
- Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot add the carrots, celery, garlic, onions, 1 tablespoon salt and a large pinch of pepper. Cook, stirring, until the vegetables are slightly softened, 4 to 5 minutes.
- Add the chicken, ginger, if using, and 8 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes.
- After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the ginger and discard. Use a pair of tongs to remove the chicken from the pot and put into a large bowl and allow to cool for several minutes.
- Switch the Instant Pot® to the high saute setting and bring the soup to a boil. Once boiling, add the noodles and cook until al dente, 5 to 7 minutes.
- While the noodles are cooking, use 2 forks to remove the skin and bones from the chicken and shred the meat into bite-size pieces. Season the chicken generously with salt and pepper, then add the meat back to the pot along with the dill. Season the soup with additional salt and pepper if needed.
CHICKEN TORTILLA SOUP WITH V8
I absolutely love tortilla soup and I've realized more is not always necessary. This is amazing and there never seems to be leftovers.
Provided by cuteandbublee
Categories Very Low Carbs
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large microwaveable dish heat 2 cups of water till boiling and add bouillon cubes, stir to dissolve them.
- In a large pot sauté vegetable oil, chopped small white onion and minced garlic together.
- Add remaining ingredients to include the bouillon.
- Cover and bring to a boil.
- You may add additional vegetables at this time if you chose to add 30 minutes to the cooking time.
- .
- I love the taste of tortilla strips so I layer the bottom of each bowl and then pour soup in and top with tortilla strips, cheese, avocado, and plenty of cilantro.
Nutrition Facts : Calories 179.7, Fat 9.4, SaturatedFat 2.3, Cholesterol 46.6, Sodium 667.5, Carbohydrate 7.5, Fiber 1.1, Sugar 4.3, Protein 16.4
V8 VEGETABLE SOUP
My mom always makes vegetable soup this way, and it's perfect when you feel like you're coming down with something. Packed full of vitamins without tasting like it! This is also extremely versatile and can be changed according to your tastes. Serve with crusty bread or crackers.
Provided by Lady Wheeler
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium stock pot, cook beef, onion and garlic over medium heat until onion is tender and beef is slightly pink in the center.
- Drain excess fat and return to pot.
- Combine the rest of the ingredients and bring to a boil.
- Reduce heat and simmer for 15-20 minutes or until vegetables reach desired tenderness. (In case your mixed vegetables contain carrots or other roots).
Nutrition Facts : Calories 321.8, Fat 15.2, SaturatedFat 6, Cholesterol 50.6, Sodium 970.9, Carbohydrate 28.4, Fiber 6.9, Sugar 13.7, Protein 19.3
V8 SOUP
Freezes well. Can easily be made low-sodium by using the low- or reduced-sodium canned or bottled ingredients.
Provided by Millereg
Categories Grains
Time 1h
Yield 2/3 gallon, 10 serving(s)
Number Of Ingredients 11
Steps:
- Place potatoes and onions in soup pot and just cover with water.
- Add butter and boil until potatoes are tender but not too soft.
- Add the canned tomatoes, broth or stock, Worcestershire sauce, and V8® juice.
- Bring to a boil, and then reduce heat to low and cook for 15 minutes.
- Just before serving stir in milk and salt and pepper.
Nutrition Facts : Calories 113.1, Fat 1.1, SaturatedFat 0.6, Cholesterol 2.4, Sodium 304.4, Carbohydrate 24.2, Fiber 3.6, Sugar 7.6, Protein 3.2
V8 VEGETABLE SOUP (PRESSURE COOKER)
Good version of that diet soup everyone has a recipe for. You'll need a large (6 to 8 litre) pressure cooker for this. Alternatively just use a regular stock pot - but it will take longer. Freezes and reheats well.
Provided by RemyGage
Categories Clear Soup
Time 26m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in a large pressure cooker and add spring water to cover.
- Lock the lid in place and bring to pressure over high heat. Lower the heat and cook for 6 minutes.
- Remove from the heat and use a quick release method to release pressure.
Nutrition Facts : Calories 129.2, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.2, Sodium 1071.4, Carbohydrate 29.2, Fiber 7.8, Sugar 15.3, Protein 5
EASY CHICKEN NOODLE SOUP
This comforting classic is so easy to make, you'll never eat the store-bought version again.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a large pot, heat oil over medium-high. Add celery, carrots, and onion and cook until celery and carrots are crisp-tender, about 5 minutes; season with salt and pepper. Add broth and 4 cups water and bring to a boil. Add chicken, reduce to a simmer, and cover. Cook until chicken is cooked through, about 10 minutes. With tongs, remove chicken and chop or shred into bite-size pieces. Add pasta to pot and cook until tender, about 4 minutes; season with salt and pepper. To serve, stir in chicken and dill.
Nutrition Facts : Calories 204 g, Fat 4 g, Fiber 2 g, Protein 16 g, SaturatedFat 1 g
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
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
CHICKEN VEGETABLE SOUP
Make and share this Chicken Vegetable Soup recipe from Food.com.
Provided by Davina Cook Master
Categories Stocks
Time 45m
Yield 6 1 1/2 cup serving, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a med to large size sauce pan add the 5 cups of water.
- Add the drained corn, and green beans to the water.
- Cut all the carrot slices into 3rds then add to the water.
- Cut the potato into real small cubes and then add to water.
- Add chicken and tomato bouillon cube to the water.
- Add onion powder, garlic powder, and Italian seasoning to the water.
- Add the chicken tenders to the water.
- Place on medium to high heat until it becomes a rapid boil.
- Turn heat down once at a rapid boil to medium to low heat so it is simmering.
- Remove chicken from sauce pan and cut into real small cubes.
- Add cubed chicken back to sauce pan.
- Simmer soup for 20 minute at medium to low heat.
Nutrition Facts : Calories 103.5, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.1, Sodium 215.8, Carbohydrate 23.1, Fiber 4.1, Sugar 4.1, Protein 3.3
CHICKEN VEGETABLE SOUP
Make and share this Chicken Vegetable Soup recipe from Food.com.
Provided by Lvs2Cook
Categories Chicken Breast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a soup pot, combine broth and water and bring to a boil.
- Add potatoes, reduce heat to medium-low and cook, covered, for 8 minutes.
- Add chicken, carrot and celery; continue to cook for 10 minutes more.
- Add remaining ingredients, except salt and pepper. Reduce heat, cover and simmer 5 minutes or until vegetables are tender and chicken is cooked thoroughly. Season with salt and pepper, if desired.
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