Chunky Chicken Veggie Soup Food

CHUNKY CHICKEN VEGETABLE SOUP

Chunky Chicken Vegetable Soup image

With lots of beans, chicken and tons of veggies, this quick soup is a filling family-pleaser, and it tastes like it's been cooking all day! Simple and Delicious Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 7 cups.

Number Of Ingredients 14

Ingredients

3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 cup chopped onion
2 teaspoons olive oil
1-1/2 teaspoons minced garlic
2 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) vegetable broth
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1-1/2 cups frozen mixed vegetables, thawed
1 cup frozen chopped broccoli, thawed
1 can (4 ounces) chopped green chilies
3/4 teaspoon Italian seasoning
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese

Steps:

In a Dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; stir in the beans, vegetables and seasonings. Cook, stirring occasionally, for 8-10 minutes or until vegetables are tender. Garnish with cheese.

Nutrition Facts : Calories 332 calories, Fat 6g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 1387mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 12g fiber), Protein 28g protein.

CHUNKY CHICKEN SOUP

Chunky Chicken Soup image

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

Provided by mary winecoff

Categories Chicken

Time 56m

Yield 7 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs boneless skinless chicken breasts, cut into 2 inch strips
2 teaspoons vegetable oil
2/3 onion, finely chopped
2 medium carrots, chopped
2 celery ribs, chopped
1 cup corn, frozen
2 (10 3/4 ounce) cans condensed cream of potato soup, undiluted
1 1/2 cups chicken broth
1 teaspoon dill weed
1 cup frozen peas
1/2 cup half-and-half cream

Steps:

In a large skillet over medium high heat, brown chicken in oil. Transfer to a 5 quart slow cooker.
Add the onion, carrots, celery and corn.
In a small bowl, whisk the soup, broth and dill until blended; stir into slow cooker.
Cover and cook on low for 4 hours or until vegetables are tinder.
Stir in peas and cream. Cover and cook 30 minutes longer or until heated through.

CHUNKY CHICKEN VEGETABLE SOUP

Chunky Chicken Vegetable Soup image

This smart Chunky Chicken Vegetable soup is cozy as a pair of fuzzy slippers: A steaming bowl of chicken, rice and veggies that would make Grandma proud.

Provided by My Food and Family

Categories Cooked Chicken Recipes

Time 25m

Yield 5 servings, 1 cup each

Number Of Ingredients 8

Ingredients

1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. oil
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1-1/2 cups water
2 cups mixed fresh vegetables (broccoli florets, chopped red peppers, sliced carrots)
1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1/2 cup instant white rice, uncooked
2 Tbsp. chopped fresh parsley

Steps:

Cook and stir chicken in hot oil in large saucepan on medium-high heat 5 min. or until done.
Add broth, water, vegetables and dressing; stir. Bring to boil; cover. Simmer on low heat 5 min.
Stir in rice and parsley. Remove from heat. Let stand, covered, 5 min.

Nutrition Facts : Calories 120, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 25 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g

CHICKEN VEGETABLE SOUP

Chicken Vegetable Soup image

This is an easy, stove top soup you can make when the urge for something hot and comforting strikes.

Provided by MizzNezz

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups chopped chicken meat
2 tablespoons butter or 2 tablespoons margarine
1 cup chopped onion
1 cup chopped celery
1 tablespoon chopped green pepper
1 tablespoon minced garlic
6 cups chicken broth
2 chicken bouillon cubes
1/2 teaspoon thyme
1/2 teaspoon pepper
1 cup diced potato
1/4 cup diced carrot
1/2 cup light cream

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.

CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)

Chunky Vegetarian Vegetable Soup (Fast and Easy) image

I make this super-easy vegetarian vegetable soup about every other week. It's thick and hearty, almost like a stew. Served with warm whole grain bread it makes a filling meal. Use green peas or green peas in place of okra if preferred.

Provided by jbr319

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

Time 50m

Yield 10

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
½ onion, chopped
3 stalks celery, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 (15 ounce) can tomato sauce
4 carrots, peeled and cut into 1/4-inch rounds
2 baking potatoes, cut into bite-size pieces
1 cup frozen corn
1 cup frozen shelled edamame (green soybeans)
1 cup frozen sliced okra
2 leaves kale, roughly chopped
salt to taste
1 teaspoon ground black pepper

Steps:

Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 113.7 calories, Carbohydrate 19.7 g, Fat 3.3 g, Fiber 3.6 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 436.1 mg, Sugar 5.6 g

CHUNKY CHICKEN NOODLE SOUP

Chunky Chicken Noodle Soup image

Marjoram and thyme come through nicely in this old-fashioned soup that tastes just like Grandma used to make. You can modify the recipe to include vegetables your family enjoys. My kids love carrots, so I always toss in extra. -Coleen Martin, Brookfield, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 cup finely chopped carrot
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 teaspoon butter
6 cups chicken broth
1-1/2 cups cubed cooked chicken
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1-1/4 cups uncooked medium egg noodles
1 tablespoon minced fresh parsley

Steps:

Saute the carrot, celery and onion in butter in a Dutch oven until tender. Stir in the broth, chicken and seasonings. Bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley.

Nutrition Facts : Calories 126 calories, Fat 4g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 1370mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.

CHUNKY CHICKEN & VEGETABLE SOUP

Chunky Chicken & Vegetable soup image

Make and share this Chunky Chicken & Vegetable soup recipe from Food.com.

Provided by Chris in Australia

Categories Chicken

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 chicken breast fillet, cooked and sliced finely (left over roast chicken is good for this)
1 packet chicken noodle soup mix (or 6 cups homemade chicken broth & Angel hair pasta)
1 (400 g) can creamed corn
2 medium carrots, peeled & sliced thickly
1 cup corn kernel
mixed vegetables, chopped in largish pieces (I use cauliflower, broccoli, peas & capsicum fresh or frozen)
3/4 cup angel hair pasta (optional)

Steps:

Make soup according to directions on pkt.
Add creamed corn, stir thoroughly.
Add chicken pieces& vegetables (if using fresh ones).
Bring to boil, stirring occasionally.
Add pasta& vegies if using frozen ones.
Simmer for approx 1 hour, or until vegies are very soft.
You may like to leave soup overnight as creamed corn will cause it to thicken more.
Serve with herb bread.
enjoy!

Nutrition Facts : Calories 190.3, Fat 2, SaturatedFat 0.5, Cholesterol 13.7, Sodium 981.3, Carbohydrate 41.1, Fiber 3.6, Sugar 5, Protein 6.1

CHUNKY CHICKEN VEGETABLE SOUP

Chunky Chicken Vegetable Soup image

From a package of Good Seasons Italian dressing mix. Sounds Yummy and easy. My newest kick is soup, so my poor family has to endure. This one seems like it would appeal to the kiddos. I'll probably use reduced sodium chicken broth and either orzo pasta or my left over white rice ... or maybe pre-cooked wild rice.

Provided by PeytonandKaylansMama

Categories One Dish Meal

Time 30m

Yield 5 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb chicken breast, cut into bite sized pieces
1 teaspoon oil
1 (14 1/2 ounce) can chicken broth
1 1/2 cups water
2 cups assorted fresh vegetables, cut up (sliced carrots, broccoli florets, and chopped red peppers)
1 (2/3 ounce) envelope Italian salad dressing mix
1/2 cup instant rice, uncooked
2 tablespoons chopped fresh parsley

Steps:

Cook chicken in hot oil; in large saucepan on medium high heat for 5 minutes or until cooked through.
Add broth, water, vegetables and salad dressing mix. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes.
Stir in rice and parsley; cover. Remove from heat Let stand 5 minutes.
Enjoy!

Nutrition Facts : Calories 122.7, Fat 5.2, SaturatedFat 1.3, Cholesterol 29.1, Sodium 30.7, Carbohydrate 7.9, Fiber 0.2, Protein 10.2

CHUNKY CHICKEN SOUP

Chunky Chicken Soup image

Here's a satisfying soup that you'll find yourself serving year-round. Every spoonful is loaded with the fantastic flavor of chicken, celery, carrots and peas.

Provided by Taste of Home

Categories Lunch

Time 1h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

Ingredients

1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 cup sliced celery
1/2 cup chopped onion
2 tablespoons canola oil
6 cups chicken broth
1-1/2 cups sliced carrots
1 teaspoon dried thyme
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1/2 cup uncooked macaroni
1-1/2 cups frozen peas

Steps:

In a large saucepan, cook the chicken, celery and onion in oil until chicken is no longer pink. , Add the broth, carrots, thyme, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. , Stir in macaroni and peas. Cover and simmer for 15 minutes or until the macaroni is tender.

Nutrition Facts : Calories 140 calories, Fat 6g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 109mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges

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