CHICKEN VEGETABLE SOUP
Perfect for chilly nights or lazy afternoons, chicken vegetable soup is the ultimate go-to comfort food!
Provided by Holly Nilsson
Categories Chicken Main Course Side Dish Slow Cooker Soup
Time 35m
Number Of Ingredients 11
Steps:
- Cook onion in butter over medium heat until it starts to soften, about 3 minutes.
- Add potatoes and cook an additional 3-4 minutes. Stir in flour and cook 1 minute more.
- Add broth, tomatoes and seasonings. Simmer 12 minutes or until potatoes are softened.
- Stir in vegetables and chicken. Simmer 5 minutes more.
- Taste and season with salt and pepper.
- Garnish with parsley and serve.
Nutrition Facts : Calories 272 kcal, Carbohydrate 22 g, Protein 27 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 75 mg, Sodium 1153 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
HEARTY ITALIAN CHICKEN AND VEGETABLE SOUP
This chicken soup is packed with zesty rich flavors and lots of good for you vegetables. By enhancing prepared low-sodium broth with lots of herbs and lemon and fresh chicken you get a soup that tastes like you simmered it all day long.
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- 1. Heat the oil in a Dutch oven set over medium heat. Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind. Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes. Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove the meat from the bones in large strips, and set aside.
- 2. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes. Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing.
ALL DAY CHICKEN VEGETABLE SOUP
Found this jewel in the latest issue of Taste of Home. Soup is a good thing, right? Any time of year. And when prepared in your slow cooker you don't have to heat up the kitchen when the weather is warm. Photo: Tasteofhome.com 05-30-14
Provided by Ellen Bales
Categories Vegetable Soup
Time 8h15m
Number Of Ingredients 14
Steps:
- 1. In a 4- or 5-quart slow cooker, combine the first 13 ingredients. If desired, cut chicken into bite-size pieces.
- 2. Cook, covered, on LOW for 8-10 hours or until potatoes are tender. Stir in spinach and cook until wilted, about 5 minutes. Serve immediately.
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
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
ALL-DAY SOUP
I start this soup in the morning, and by evening, dinner's ready to go! My family loves all of the hearty vegetable and steak pieces, all smothered in a zesty tomato broth.-Cathy Logan, Sparks, Nevada
Provided by Taste of Home
Categories Lunch
Time 8h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown steak and onion in oil; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until meat is tender.
Nutrition Facts : Calories 274 calories, Fat 8g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 679mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges
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
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.
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