Meghan And Jenns Veggie Chicken And Herb Soup Food

HERB CHICKEN SOUP WITH SPRING VEGETABLES

Steps:

• 1. Tie parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and place in a large saucepan with onion, carrots, celery, lemon zest, and chicken breasts. Pour in broth and bring to a boil over high heat. Immediately reduce heat to low and skim surface. Cover and cook until chicken is firm to touch, about 20 minutes. Remove from heat and transfer chicken to a platter. When chicken is cool enough to handle, pull meat in large strips from bones; discard bones.
• 2. Add asparagus, peas, and mushrooms to broth. Cook until vegetables are tender, about 3 to 5 minutes. Remove herb bundle, return chicken to broth and cook until heated through, 2 to 3 more minutes. Pour soup into 4 large bowls and garnish with chopped parsley and tarragon.

FRESH HERB AND VEGGIE CHICKEN NOODLE SOUP

Steps:

• Pour chicken broth into a large soup pot over medium high heat.
• Add onion, bell pepper and celery, bring to a boil and cook until tender (about 10 minutes).
• Add diced chicken.
• Add asparagus and carrots.
• Add white pepper and garlic powder.
• Next add frozen noodles to soup and cook until tender (see package directions). When noodles are halfway done stir in half and half and your fresh minced herbs.
• Cook until noodles and vegetables are tender.
• Add more pepper, and or salt to taste.

MEGHAN AND JENN'S VEGGIE, CHICKEN AND HERB SOUP

Steps:

• In a large pot, combine bell pepper, onion, celery (reserve leaves for garnish), broccoli, corn, chicken and garlic. Season with basil, oregano, rosemary, parsley, salt and pepper. Stir bouillon into mixture and pour in enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer 2 hours, stirring occasionally.