ITALIAN CHICKEN BEAN SOUP
This hearty soup is full of vegetables, chicken and two kinds of beans, all simmered in a tomato broth.
Provided by Rena
Categories Soup
Time 30m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots and season with salt and pepper to taste. Cook, stirring occasionally, until vegetables are just tender, 5-6 minutes.
- Add the tomatoes and chicken broth to the pot, and bring to a simmer.
- Stir in the chicken, beans, and zucchini and cook for 5-7 minutes more, until zucchini is tender.
- Add more salt and pepper as desired.
- Sprinkle with chopped parsley and serve.
Nutrition Facts : Calories 286 kcal, Carbohydrate 21 g, Protein 21 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 57 mg, Sodium 770 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
HERBY CHICKEN & BUTTER BEAN SOUP
This rustic, chunky soup uses up leftover roast chicken and is packed with flavour from fresh rosemary, sage and thyme
Provided by Cassie Best
Categories Lunch, Main course
Time 1h20m
Number Of Ingredients 13
Steps:
- If using a leftover chicken carcass, place in a large saucepan and cover with 2 litres of water. Bring to the boil, then cover with a lid and gently simmer for 20 mins. Meanwhile, heat the oil in another large saucepan. If using chicken thighs, add these and brown on all sides, then remove and set aside.
- Add the onions to the oil and cook for 10 mins until starting to caramelise. Add the carrots, herbs, spices and flour, and stir for 1-2 mins to toast the spices. If using a chicken carcass, strain the cooking liquid into the pan with the vegetables, otherwise add the browned chicken thighs and stock. Stir well, cover and simmer for 30 mins.
- If using chicken thighs, remove them from the pan, shred the meat and discard the bones. Add the meat (or the meat from the carcass) back into the soup, along with the butter beans, season and heat through for 1-2 mins.
- Use a hand-held blender to blitz the soup until smooth, or leave it chunky. Or blend about half, so it's creamy but still has chunks of chicken, carrot and butter bean. Serve with extra pepper, and good crusty bread.
Nutrition Facts : Calories 363 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 32 grams protein, Sodium 0.8 milligram of sodium
CHICKEN AND VEGETABLE BEAN SOUP
Fennel, tomatoes, and rosemary lend a Mediterranean note to this bean soup. Serve it with focaccia and a crisp green salad, with gelato for dessert. This hearty recipe can easily be made into a tasty meatless version by omitting the chicken.
Provided by Annacia
Categories Chicken
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse beans; drain.
- In a large saucepan, combine beans and the 6 cups water.
- Bring to boiling; reduce heat.
- Simmer, uncovered, for 10 minutes.
- Remove from heat.
- Cover and let stand for 1 hour.
- Drain and rinse beans.
- Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper.
- Place beans atop vegetables.
- Pour chicken broth over all.
- Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- If using low-heat setting stir in chicken and tomatoes.
- Cover and cook for 30 minutes longer or until heated through on high-heat setting.
Nutrition Facts : Calories 414.5, Fat 8.4, SaturatedFat 2.3, Cholesterol 65.6, Sodium 982.4, Carbohydrate 45.4, Fiber 14.1, Sugar 7.7, Protein 40
CHICKEN VEGETABLE BEAN SOUP
This is adapted from my Health Vegetable Soup recipe 493112 which I got from Woman's World Magazine as a "mix-and-match" recipe. I found that I was making that recipe the same way every time and this is the result. It makes quite a bit. I usually make it every Sunday during the winter months and the family eats it at various times during the week and I freeze some. Using bone-in chicken thighs is kind of a hassle and you have to be real careful about removing bones and cartilage after they're cooked but I think it's worth it because of the flavor added from the bones. Of course, you could use boneless instead. What I love about this recipe is that you can be chopping stuff while other stuff is cooking so you don't need a lot of room for all of the ingredients during the process. I don't know about you guys, but I don't have a sous chef that prepares all of my ingredients and puts them in little glass bowls like they do on TV cooking shows.
Provided by Oliver1010
Categories Clear Soup
Time 3h
Yield 12 pints, 12 serving(s)
Number Of Ingredients 18
Steps:
- Heat olive oil in 8 qt pot over medium heat.
- Cook mushrooms until softened, about 5 minutes.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook about 1 minute.
- Add water and turn heat to high.
- Remove skin from chicken thighs and add chicken to pot.
- Add cayenne pepper, black pepper, thyme, salt and bay leaves.
- Bring to boil.
- Reduce heat to low and simmer, covered, for 45 minutes.
- Remove chicken thighs and and carefully remove bones and cartilage.
- Cut chicken into bite-size pieces and return to pot.
- Add carrots, kale, red peppers, lentils, barley, quinoa and black beans.
- Return to boil.
- Reduce heat to low and simmer, covered, for 1 hour.
- Remove bay leaves.
- Enjoy.
Nutrition Facts : Calories 190.7, Fat 4.1, SaturatedFat 0.7, Cholesterol 14.2, Sodium 441.6, Carbohydrate 28.5, Fiber 7.6, Sugar 3.5, Protein 11.6
MOROCCAN CHICKEN AND VEGETABLE SOUP
This fragrant soup is a great way to use up leftover rotisserie chicken. Even if you only have half of a chicken left, use the bones for the stock and whatever meat you have left can go in at the end.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Remove the meat from the chicken and discard the skin. Chop the meat into large chunks. Cut the chicken carcass into 2 or 3 pieces and put in a large pot with the chicken broth, leek greens, chunked celery, carrot peels, garlic, cilantro stems and 1/2 teaspoon salt. Add 6 cups water to cover, bring to a simmer over medium heat and cook until the carcass is falling apart and the broth is flavorful, 20 to 25 minutes. Strain the broth, discarding any solids, and reserve.
- Wipe the pot clean and heat the olive oil over medium heat. Add the chopped leeks, celery, carrots, zucchini and yellow squash. Season with 1/2 teaspoon salt and cook until the leeks begin to wilt, 3 to 4 minutes. Add the harissa, ras el hanout and tomato paste and stir to coat the vegetables, cooking until the spices darken. Add the broth and chickpeas, cover and simmer until the vegetables are very tender, about 15 minutes. Stir in the chopped chicken, cilantro leaves and the spinach. Cook until the spinach is wilted, about 2 minutes. Serve with a spoonful of Greek yogurt on top.
VEGETABLE BEAN SOUP
Have not tried this yet. The recipe says two summer squash I am not sure just how much this would be since they do vary in size so it was suggested to me that around 1 - 2 cups should be Ok and since most veggie soups are so easily mixed around with how many veggies are added. I would leave this up to a persons individual tastes
Provided by wicked cook 46
Categories Easy
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Combine all ingredients in the slow cooker crock and mix.
- well. Cover and cook on LOW for 8 hours. Stir well before.
- serving. If desired, stir in Tabasco sauce before serving.
Nutrition Facts : Calories 298, Fat 11.8, SaturatedFat 4.7, Cholesterol 15.3, Sodium 1433.3, Carbohydrate 37.3, Fiber 10.1, Sugar 13.7, Protein 14.9
CHICKEN VEGETABLE BARLEY SOUP
Just what the doctor ordered for those long, cold winter days. I like to serve this with some garlic bread and a salad, but it is complete and nutritious on its own.
Provided by JackieOhNo
Categories Chicken
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil over medium heat in large soup pot or Dutch oven. Cook onions, celery, carrots and garlic until soft, about 8 minutes. Add thyme, salt and pepper, stir, and cook another minute to let vegetables absorb seasonings.
- Add water and chicken stock to pot and bring to a boil. Add barley and reduce heat. Cover and simmer for 45 minutes, or until barley is thoroughly cooked.
- Stir in diced chicken and fresh green beans. Cover and simmer an additional 15 minutes.
- Immediately stir in Parmesan cheese until dissolved. Serve.
Nutrition Facts : Calories 343.1, Fat 13.7, SaturatedFat 3.1, Cholesterol 39.4, Sodium 588.3, Carbohydrate 34.2, Fiber 5.8, Sugar 6.2, Protein 21.1
CROCK POT CHICKEN AND BEAN SOUP
Make and share this Crock Pot Chicken and Bean Soup recipe from Food.com.
Provided by Parsley
Categories Clear Soup
Time 8h10m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Place all ingredients in a slow-cooker.
- Cover and cook on low for 8-10 hours.
- Serve.
Nutrition Facts : Calories 275.5, Fat 6.3, SaturatedFat 1.7, Cholesterol 52.5, Sodium 874.7, Carbohydrate 26.4, Fiber 7.3, Sugar 6.3, Protein 28.3
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