Easy Veggie Soup With Chicken Food

QUICK AND EASY CHICKEN VEGETABLE SOUP

Steps:

• Pour cream of chicken soup, chicken broth, and frozen vegetable in a pot, heat just to boiling, stirring occasionally.
• Add chicken and chicken bouillon, keep stirring until bouillon is completely dissolved and chicken heated.
• Reduce heat and simmer uncovered for 5 more minutes.
• Serve and enjoy!

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.

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.

CHICKEN VEGETABLE SOUP

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.

CHICKEN VEGETABLE SOUP

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.

QUICKIE CHICKEN VEGGIE SOUP

Steps:

• Pour the chicken with juice into a pot, break the chicken up with a fork; pour the whole tomatoes into the pot; slice each tomato at least in half, this can be done in the pot with a shap knife. Add the rest of the ingredients; stir well.
• DO NOT ADD SALT, there is enough salt in the two canned ingredients.
• Bring to simmer, lower heat and simmer for about 25 minutes or until the veggies are tender crisp.
• The veggies can be any you have left in your fridge, except for the tomatoes and the chicken can be cooked left over chicken, if left over chicken is used add at least a cup of chicken broth.

CHICKEN VEGGIE SOUP

Steps:

• In a large skillet, saute the onion, mushrooms and peppers in butter and oil until tender. Add garlic; cook 1 minute longer., Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low until chicken and barley are tender, 5-6 hours. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

EASY CHICKEN AND VEGGIE SOUP

Steps:

• Heat oil in Dutch oven over medium-high heat until hot.
• Add chicken, mushrooms and onion; cook and stir 4 to 5 minutes or until chicken is no longer pink.
• Add broth and Worcestershire sauce; mix well.
• Bring to a boil, reduce heat.
• Stir in vegetables with pasta.
• Simmer 8 to 10 minutes or until thoroughly heated.

EASY CHICKEN VEGETABLE SOUP

Steps:

• Heat 1 Tbsp olive oil, med-high heat, in large (8qt) stock pan.
• Saute carrots, celery, and onion for a couple of minutes. Add garlic, a couple pinches of salt, and continue to saute until you smell the garlic (about a minute or two).
• Add Chicken Stock, Fire Roasted Tomatoes, Rosemary, Basil and about 1/4 tsp ground red pepper (more or less for your taste), 1/4 tsp salt and pepper. Bring to a boil, reduce heat, cover and simmer about 30 minutes. Remove rosemary sprig.
• Add Chicken, frozen veggies and broccoli. Heat through. Salt and pepper if needed for taste. More red pepper can be added if you want a little more heat, and if you want a little more garlic flavor you can add some garlic powder.
• Drizzle with remaining 2 tbsp olive oil and sprinkle with the fresh parsley and serve.

QUICK AND EASY VEGETABLE SOUP

Steps:

• In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

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.