Country Chicken And Vegetable Soup Food

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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

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

CHICKEN AND VEGETABLE BEAN SOUP



Chicken and Vegetable Bean Soup image

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

1 cup dried great northern beans
6 cups water
1 cup chopped onion
1 medium fennel bulb, trimmed and cut into 1/2-inch pieces
2 medium carrots, chopped
2 garlic cloves, minced
2 tablespoons snipped fresh parsley
1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
4 1/2 cups chicken broth
2 1/2 cups cooked chicken (shredded or chopped)
1 (14 1/2 ounce) can diced tomatoes, undrained

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

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