Chicken Vegetable Soup With Tomatoes Food

CHICKEN VEGETABLE SOUP WITH TOMATOES

Chicken Vegetable Soup with Tomatoes image

Every grandmother knows that nothing cures a cold better than homemade soup. I find this recipe fits nicely to accommodate my great-grandson and me. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1 medium onion, chopped
1 celery rib, chopped
2 teaspoons canola oil
1 garlic clove, minced
1-1/2 cups chicken broth
1 cup chopped tomatoes
1 cup cubed cooked chicken
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 bay leaf

Steps:

In a large saucepan, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, chicken, marjoram, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Discard bay leaf.

Nutrition Facts : Calories 240 calories, Fat 10g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 786mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 24g protein.

TOMATO VEGETABLE SOUP

Tomato Vegetable Soup image

A savory, chunky tomato vegetable soup, perfect for those cold winter evenings! Apologies for the large quantity, I live in a HUGE family and we love leftovers!

Provided by Shakespearette

Categories Potato

Time 50m

Yield 16 cups, 10 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups of diced yellow onions
2 teaspoons salt
2 teaspoons pepper
2 tablespoons olive oil
2 cups of diced potatoes
2 cups of diced carrots
1 1/2 cups celery
2 cups kidney beans
2 cups black-eyed peas
2 1/2 cups corn
8 cups chicken broth
1 (14 1/2 ounce) can crushed tomatoes
1 (12 ounce) can stewed tomatoes
1 (6 ounce) can tomato paste

Steps:

Saute onions with olive oil, salt, and pepper until translucent.
Set aside.
Dice potatoes, carrots, and celery.
Set aside.
In a large sauce pan, whisk chicken broth, crushed tomatoes, and tomato past until smooth.
Add vegetables and stewed tomatoes.
Simmer on LOW for 30-45 minutes, or until carrots and potatoes are soft.

Nutrition Facts : Calories 257.4, Fat 5.2, SaturatedFat 0.9, Sodium 1712.4, Carbohydrate 43.6, Fiber 8.6, Sugar 10.6, Protein 12.8

CHICKEN VEGETABLE SOUP

Chicken Vegetable Soup image

Quick and easy to make and very yummy as well!! This a very savory soup!! Serve with crackers.

Provided by CORWYNN DARKHOLME

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Yield 10

Number Of Ingredients 10

Ingredients

1 boneless skinless chicken breasts, cut into 1 inch pieces
1 cup chopped onion
2 cloves garlic, minced
2 tablespoons margarine
1 (10 ounce) package frozen diced carrots
4 cups tomato-vegetable juice cocktail
4 cups water
1 ½ cups farfalle pasta
1 tablespoon Italian seasoning
1 (10 ounce) package frozen chopped spinach

Steps:

In a large saucepan over medium high heat, combine the chicken, onion, garlic and butter or margarine. Saute for about 5 minutes, or until the onions are tender. Add the carrots, tomato vegetable juice, water, macaroni and seasoning.
Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes. Add the spinach and cook 5 more minutes. Serve hot with the crackers.

Nutrition Facts : Calories 98.1 calories, Carbohydrate 13.5 g, Cholesterol 6.1 mg, Fat 2.8 g, Fiber 3.2 g, Protein 5.4 g, SaturatedFat 0.5 g, Sodium 319.2 mg, Sugar 5.2 g

CHICKEN VEGETABLE SOUP

Chicken Vegetable Soup image

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

Ingredients

2 cups chicken broth
1 cup fresh or frozen corn
1 small celery rib, chopped
1 small carrot, chopped
1 small onion, chopped
1 cup shredded cooked chicken
1/2 cup canned diced tomatoes
Salt and pepper to taste

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.

CHICKEN VEGETABLE SOUP

Chicken Vegetable Soup image

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

Ingredients

1 (49 1/2 ounce) can chicken broth
2/3 cup water
4 medium potatoes, cubed
3/4 lb boneless skinless chicken breast, and cut into cubes
1 large carrot, sliced
1 stalk celery, sliced
1 1/2 cups diced tomatoes
1 cup sliced mushrooms
3 green onions, sliced
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
salt and pepper (optional)

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 VEGETABLE SOUP

Chicken Vegetable Soup image

Make and share this Chicken Vegetable Soup recipe from Food.com.

Provided by hungrykitten

Categories Chicken

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 cups chicken broth
1 cup frozen corn
1 small celery rib, chopped
1 small carrot, chopped
1 small onion, chopped
1 cup cubed cooked chicken
1/2 cup canned diced tomato
salt and pepper

Steps:

In a saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
Stir in the chicken, tomatoes, salt and pepper; heat through.

Nutrition Facts : Calories 325.4, Fat 7.5, SaturatedFat 1.9, Cholesterol 52.5, Sodium 815.9, Carbohydrate 40.7, Fiber 5.3, Sugar 3.6, Protein 28.3

PERFECT CHICKEN VEGETABLE SOUP

Perfect Chicken Vegetable Soup image

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

Ingredients

1 tablespoon vegetable oil
2 skinless, boneless chicken breasts, cut into bite-sized pieces
½ large white onion, chopped
2 cloves garlic, chopped
2 (14 ounce) cans chicken broth
2 small red potatoes, chopped
¼ head cabbage, chopped
1 large carrot, chopped
2 eggs, beaten
salt and ground black pepper to taste

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

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