POACHED CHICKEN AND VEGETABLE SOUP
This chicken soup is chock full of goodness and flavour, and it's super filling too
Provided by Jamie Oliver
Categories Healthy lunchbox Chicken Gorgeous Winter Soups British Vegetables Light meals Mains
Time 2h15m
Yield 6
Number Of Ingredients 8
Steps:
- Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.
- Simmer on a medium heat for 1½ hours or until the chicken is cooked through.
- Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there's about 2 litres left.
- Meanwhile, tear the cooked chicken into long chunks. Once the broth has reduced, throw the vegetables back in the pan with the peas, leeks and chicken. Simmer for a further 5 minutes, then remove the sprigs of thyme.
- Serve in warm bowls sprinkled with chopped parsley and the celery leaves.
Nutrition Facts : Calories 462 calories, Fat 24.9 g fat, SaturatedFat 6.9 g saturated fat, Protein 36.4 g protein, Carbohydrate 20.5 g carbohydrate, Sugar 5.9 g sugar, Sodium 0 g salt, Fiber 0 g fibre
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 AND VEGETABLE SOUP
This is a soup recipe using some vegetables that were a little unknown to me.
Provided by ewilliams
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 13
Steps:
- Combine chicken broth, water, chicken breast, kale, turnips, kohlrabi, spinach, celery, leek, carrots, garlic, and barley in a large pot; season with salt and pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until barley is cooked through but firm to the bite, about 1 hour.
Nutrition Facts : Calories 125 calories, Carbohydrate 18.9 g, Cholesterol 19.6 mg, Fat 1.6 g, Fiber 6.1 g, Protein 10.1 g, SaturatedFat 0.2 g, Sodium 1062.3 mg, Sugar 6.7 g
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
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.
CHICKEN AND VEGETABLE SOUP
This soup is so thick you'll only need some of your favourite crusty bread to make it a complete meal. This makes a huge amount of soup so get out your big soup pot.
Provided by busyozmum
Categories < 4 Hours
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for a few minutes until soft but not coloured.
- Add diced carrot, celery, zucchini, swede and pumpkin. Cook for a further 2 minutes.
- Stir in the rinsed dry soup mix, water, both chicken and vegetable stock powder, bay leaves and chicken legs. Bring to boil.
- Lower heat and simmer for approx 45 minutes Add the peas and corn and bring back to simmering point. Allow to cook for a further 20 minutes. Remembering to stir regularly during cooking time to prevent the soup catching on the bottom of the saucepan.
- Remove the meat and bay leaves. Separate the meat from the bones, chop roughly and replace into the soup. Season to your taste with salt and pepper. Enjoy!
Nutrition Facts : Calories 179.2, Fat 6.2, SaturatedFat 1.1, Cholesterol 50, Sodium 113, Carbohydrate 16.4, Fiber 3.7, Sugar 5.5, Protein 15.7
CHICKEN, RICE AND VEGETABLE SOUP
I pulled down a recipe for Chicken Rice soup and then started adding stuff, so what I ended up with was very different then the original. I think it turned out very good and made a nice supper, great for a cool day.
Provided by John W Wenzelburger
Categories Low Cholesterol
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Mix, wash and cook the rice, I use a rice cooker.
- Put 3 cups of chicken broth in a 3 qt sauce pan.
- Add last cup of broth later IF you want it more soupy.
- Bring to a slow boil.
- Add Carrots, Celery, Onion and about three cloves of the minced Garlic.
- Cover and simmer for about 15 min until vegetables are soft.
- While broth mix is cooking, put enough wine in a shallow pan to cover the bottom about ¼ inch, then add spices and or Chicken seasoning.
- Add last clove of the minced Garlic.
- Mix well and bring to a slow boil.
- Add chicken and cover, stir chicken every few minutes until cooked through.
- When Chicken is done add contents of pan to broth mixture.
- When Rice is done add to broth mixture along with Mushrooms and Worcestershire Sauce.
- Salt to taste.
- (Taste first; chicken broth can be salty).
- Black Pepper to taste.
- Simmer until mushrooms are soft then serve.
Nutrition Facts : Calories 468.2, Fat 9.7, SaturatedFat 2.7, Cholesterol 48.4, Sodium 872.6, Carbohydrate 59.6, Fiber 3.5, Sugar 4.8, Protein 26.8
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
CHICKEN AND VEGETABLE SUPPER SOUP
This recipe is from one of the best recipe books I have ever had, Favorite Recipes II from Sunset Magazine. Every recipe I have ever tried is great. I used some canned chicken broth and when I ran out, I used Better than Bouillon Chicken Base. It was delicious. I used boneless, skinless chicken thighs.
Provided by Lavender Lynn
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a 5 qt kettle over high heat, bring broth to boil.
- Add rice, cover, and reduce heat.
- Simmer for 10 minutes.
- Add carrots, celery, and zucchini, cover and simmer until veges are crisp-tender(about 10 more minutes).
- In a small pan, over medium heat, melt butter.
- Blend in flour with butter and cook, stirring until bubbly.
- Gradually stir in half-and-half.
- or milk. Stir in 1 C of broth from soup mixture. Continue cooking and stirring until sauce boils and thickens. Add to soup mixture.
- Add chicken and green onions. Season to taste.
- Cook until just heated through.
- Sprinkle with parsley.
Nutrition Facts : Calories 466.6, Fat 22.7, SaturatedFat 11.4, Cholesterol 111.9, Sodium 1126.1, Carbohydrate 29.3, Fiber 2.3, Sugar 3.5, Protein 34.8
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