Chicken Soup With Loads Of Vegetables Food

HOMEMADE CHICKEN AND VEGETABLE SOUP

Steps:

• In a large sauce pot, heat the olive oil. Season the chicken with Creole seasoning. When the oil is hot, add the chicken, bones, and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Creole seasoning. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and bring the liquid to a boil. Add the pasta. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the pasta is tender. Reseason if necessary. Serve hot. Ladle the soup into thermoses and seal tightly with the lid. Place a spoonful of the parsley into each bag and seal completely.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

CHICKEN STEW

Steps:

• Heat the olive oil in a large pot over medium high heat. Season the chicken generously with salt and pepper.
• Cook the chicken in a single layer for 4-5 minutes on each side or until golden brown. You may need to cook in batches.
• Remove the chicken from the pot; cover to keep warm.
• Add the onions, carrots and celery to the pot. Cook for 4-5 minutes or until vegetables are softened.
• Add the garlic to the pot; cook for 30 seconds. Remove the vegetables from the pot.
• Melt the butter in the pot. Add the flour and whisk until combined. Cook for 1 minute.
• Slowly pour the broth into the pot, whisking constantly.
• Add the chicken and vegetables to the pot of broth along with the potatoes, Italian seasoning, thyme sprigs and bay leaf. Season the stew with salt and pepper to taste.
• Bring the stew to a simmer. Cook for 30 minutes or until potatoes are tender.
• Stir in the frozen peas and green beans. Cook for another 5 minutes. Remove the bay leaf and thyme sprigs.
• Sprinkle with parsley, then serve.

CHICKEN VEGETABLE SOUP

Steps:

• In soup pot, saute chicken in butter for 3 minutes.
• Add onion, celery, green pepper and garlic.
• Saute for another 3 minutes.
• Add broth, boullion, thyme and pepper.
• Bring to a boil.
• Add potatoes and carrots.
• Reduce heat and simmer for 20 minutes, or until vegetables are tender.
• Remove from heat; quickly stir in cream.

CHICKEN SOUP RECIPE | HOW TO MAKE INDIAN CHICKEN SOUP

Steps:

• Add chicken, potatoes, mixed vegetables, and 3 cup water to a cooker or pot.
• Tear the bay leaf to pieces and break the cinnamon. Add them along with pepper corn.
• Pressure cook for 3 whistles or boil until the chicken is tender & falls off the bone.
• Set the chicken aside. Shred the meat and discard the bones.

PERFECT CHICKEN VEGETABLE SOUP

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.

INSTANT POT CHICKEN NOODLE SOUP

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.

EASY CHICKEN NOODLE SOUP

Steps:

• Season chicken generously with salt and pepper.
• Heat 1 tbsp oil in a dutch oven or large pot over medium high heat.
• Add chicken, skin side down, and cook until brown - 1 1/2 to 2 minutes. Turn and cook the other side for 2 minutes. Transfer to a plate.
• Turn the heat down to medium low. Discard all but about 1 tbsp fat from the pot. If you don't have any fat, add 1 tbsp olive oil (or 2 tbsp if there is not much chicken fat), then add the onion, garlic, thyme and oregano.
• Cook for 2 minutes, then add the celery and carrots. Cook for 3 minutes.
• Add a splash of the chicken broth and mix in, scraping the bottom of the pot.
• Return the chicken and juices into the pot, add the chicken broth and water.
• Turn the heat up to medium to bring to a simmer. Place the lid on and cook for 30 minutes, or until the chicken is cooked enough to shred.
• Remove the chicken into a large bowl or plate.
• Add the pasta into the pot. (Note 3)
• While the pasta is cooking, remove the skin from the chicken and scared it. Then shred the flesh into chunks using 2 forks.
• Return the chicken to the pot. Season to taste with salt and pepper.
• Serve, garnished with parsley if desired.

CHICKEN SOUP

Steps:

• Heat the olive oil in a large heavy-based pan. Add the onions, carrots and thyme leaves, then gently fry for 15 mins.
• Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins.
• Add the leftover roast chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, the peas and seasoning, then simmer for 5 mins until hot through.
• Mix the Greek yogurt, garlic and lemon juice together. Ladle the soup into bowls, swirl in the garlic yogurt, then serve.
• If you want to use a slow cooker, gently fry the onions, carrots and thyme leaves for 15 mins, then tip them into the slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass, remove it now, shredding any remaining chicken from the bones. Stir back into the soup, or add the leftover roast chicken and frozen peas. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.

POACHED CHICKEN AND VEGETABLE SOUP

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.

CLASSIC CHICKEN-VEGETABLE SOUP

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.

COLD-BUSTING GINGER CHICKEN NOODLE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook in hot oil until chicken breast is browned and onions start to turn translucent, about 5 minutes . Pour water, white wine, and lemon juice over the chicken mixture; stir sliced ginger, peppercorns, chicken bouillon, bay leaves, and white sugar into the liquid. Bring to a simmer, reduce heat to medium-low, and cook for 45 minutes.
• Remove and discard the crushed garlic cloves. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces.
• Add carrot, celery, kohlrabi, rosemary, and thyme to the soup. Reduce heat to low until the vegetables begin to soften, about 20 minutes.
• Bring the soup to a boil. Return chopped chicken to the soup along with the egg noodles, minced garlic, and grated ginger; remove the pot from heat and let sit until the noodles have softened, about 10 minutes. Season with salt. Garnish with parsley.

CHICKEN AND VEGETABLE SOUP

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.

SPICY CHICKEN SOUP

Steps:

• In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon.
• Bring to a boil, then reduce heat and simmer for 20-30 minutes or until chicken is cooked through. Remove chicken to a plate and shred.
• In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned.
• Stir in salsa, diced tomatoes, tomato sauce, sugar, chili powder, cumin, corn, chili beans, shredded chicken, and 3 1/2 cups of the reserved water. Simmer 30 minutes.
• Stir in sour cream. Taste and add extra salt, or additional seasonings, if needed.
• Garnish with cilantro, cheese, avocado, crushed tortilla chips, or whatever you like!

CHICKEN VEGETABLE SOUP

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.

CHICKEN SOUP WITH LOADS OF VEGETABLES

Steps:

• 1. Put the water and the chicken in a large pot and bring the water to a boil. Skim off the froth.
• 2. Add the marrow bones, onions, parsnips, celery, 3/4 of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tablespoons of the dill, and the salt and pepper. Cover and simmer of 2 1/2 hours, adjusting the seasoning to taste.
• 3. Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify. Remove the skin and bones from the chicken and cut the meat into bite-size chunks. Refrigerate. Remove the fat from the soup.
• 4. Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well as a few pieces of chicken. Simmer about 15 minutes or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill. You can also add noodles, marrow, or clos (matzah) balls.

MEDITERRANEAN-STYLE TURMERIC LEMON CHICKEN SOUP

Steps:

• In a large Dutch oven or pot, combine the chicken with 6 cups of water. Season generously with salt and pepper. Add the onion and 2 whole garlic cloves. Bring to a boil over medium-high heat, then lower the heat and let simmer gently for 15 to 20 minutes or until the chicken is cooked.
• When ready, remove the chicken from the pot and carefully shred it using two forks. Strain the broth using a mesh strainer over a large bowl. Discard the onion and garlic. Set the broth in its bowl aside for now.
• Carefully wipe the pot and return to the heat. Add a couple tablespoons extra virgin olive oil and warm over medium heat. Add the minced garlic, carrots, and spices.
• Return the shredded chicken to the pot. Stir to combine. Season with kosher salt.
• Add the cooking broth and bring to a boil, then lower the heat to medium-low, and cover partly. Cook for another 15 to 20 minutes (the carrots should be tender and cooked through).
• Stir in the spinach, herbs, and lemon juice and zest. Transfer to serving bowls. Enjoy!