BIG-BATCH CHICKEN SOUP
Use a whole chicken to make a big batch of family-friendly chicken soup. Treat the recipe as a base and add your choice of veg, or bulk it up with grains
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course, Soup
Time 1h40m
Yield Serves 4 with leftovers
Number Of Ingredients 8
Steps:
- Fry the sofrito mix in the rapeseed oil for about 10 mins until it is really soft and the onion is translucent. Do this over a low heat and don't let it brown. Tip into a casserole.
- Sit the chicken on top of the sofrito, add the bay leaf and stock melts and enough cold water to come most of the way up the chicken. Bring slowly to a simmer and then put a lid on the casserole. Cook for 1 hr then check whether the chicken is cooked through - the meat should have started to pull away from the ends of the legs if it is. Carefully lift the chicken out of the pan and let it cool a little then ease the breast meat from the carcass. (Cool and chill the breasts if you want to keep them for another day, or chop them if you want to make a generous batch of this soup.) Strip the remaining meat off the bones and chop it into cubes small enough to sit on a soup spoon.
- Taste the broth the chicken was cooked in and if it tastes weak, then boil it for 15-20 mins to reduce it then taste again. Don't season it until you are happy with the flavour. If you want to chill or freeze some of the soup base do it now and add the rest of the ingredients later when you reheat it. Stir in the peas and sweetcorn (if using) along with the soup pasta and bring back to a simmer. Add back the chicken meat.
Nutrition Facts : Calories 424 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.6 milligram of sodium
CHUNKY CHICKEN VEGETABLE SOUP
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
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
Perfect for chilly nights or lazy afternoons, chicken vegetable soup is the ultimate go-to comfort food!
Provided by Holly Nilsson
Categories Chicken Main Course Side Dish Slow Cooker Soup
Time 35m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 272 kcal, Carbohydrate 22 g, Protein 27 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 75 mg, Sodium 1153 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
CLASSIC CHICKEN-VEGETABLE SOUP
You can't go wrong with this classic chicken-vegetable soothing soup-it's good for what ails you. This traditional recipe is delicious and easy to make.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 5
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.
Nutrition Facts : Calories 269 g, Fat 7 g, Fiber 5 g, Protein 31 g, SaturatedFat 2 g
MIXED VEGETABLE AND CHICKEN SOUP
Make and share this Mixed Vegetable and Chicken Soup recipe from Food.com.
Provided by Kim Ong
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil water in a saucepan.
- Add in vegetables and simmer until soft.
- Add in chicken, light soy sauce and dash of pepper.
- When chicken is cooked, remove and serve in a soup bowl.
- Garnish with chopped spring onions.
Nutrition Facts : Calories 147.6, Fat 1.5, SaturatedFat 0.4, Cholesterol 28.6, Sodium 395.3, Carbohydrate 23.8, Fiber 3.5, Sugar 3.2, Protein 10.2
CHICKEN AND MIXED VEGETABLE STEW
Steps:
- Heat vegetable oil in heavy large Dutch oven over medium heat. Sprinkle chicken pieces with salt and pepper. Add chicken to pot in batches and cook until light brown, about 5 minutes per side. Transfer chicken to bowl. Pour off fat from pot and discard.
- Add butter to same pot and melt over medium heat. Add sliced parsnips, carrots, leeks and potatoes and stir to coat. Cook 8 minutes, stirring occasionally. Add flour and stir 2 minutes. Gradually mix in chicken broth. Increase heat and bring to boil. Return chicken to same pot. Add 1 tablespoon tarragon and bay leaf. Reduce heat, cover and simmer until chicken and vegetables are cooked through, turning chicken occasionally, about 30 minutes.
- Using tongs, transfer chicken pieces to large shallow bowl and tent with foil. Add whipping cream to pot; increase heat and simmer until liquids thicken to sauce consistency, about 10 minutes. Discard bay leaf. Mix in remaining 1 tablespoon tarragon. Season stew to taste with salt and pepper. Spoon sauce and vegetables over chicken and serve.
MIXED VEGETABLE AND CHICKEN SOUP
Steps:
- 1. Heat the oil in a saucepan and fry the shallots till fragrant.
- 2. Put in the diced chicken meat and fry over low heat.
- 3. Add water, chicken cube and vegetables.
- 4. Simmer gently until the vegetables are cooked.
- 5. Serve soup, garnished with coriander.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN AND VEGETABLE SOUP
This soup is so thick you'll only need some of your favourite crusty bread to make it a complete meal. This makes a huge amount of soup so get out your big soup pot.
Provided by busyozmum
Categories < 4 Hours
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for a few minutes until soft but not coloured.
- Add diced carrot, celery, zucchini, swede and pumpkin. Cook for a further 2 minutes.
- Stir in the rinsed dry soup mix, water, both chicken and vegetable stock powder, bay leaves and chicken legs. Bring to boil.
- Lower heat and simmer for approx 45 minutes Add the peas and corn and bring back to simmering point. Allow to cook for a further 20 minutes. Remembering to stir regularly during cooking time to prevent the soup catching on the bottom of the saucepan.
- Remove the meat and bay leaves. Separate the meat from the bones, chop roughly and replace into the soup. Season to your taste with salt and pepper. Enjoy!
Nutrition Facts : Calories 179.2, Fat 6.2, SaturatedFat 1.1, Cholesterol 50, Sodium 113, Carbohydrate 16.4, Fiber 3.7, Sugar 5.5, Protein 15.7
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5/5 (6)Total Time 1 hrCategory Dinner, LunchCalories 125 per serving
- Melt butter in a large Dutch oven over medium heat. Add the carrots, onion and celery and cook, stirring frequently, until the onions are translucent – about 6-8 minutes. Add the garlic and tomato paste and cook, stirring constantly, for 1 more minute.
- Stir in the chicken broth, rosemary, thyme, parsley, bay leaf, salt and pepper, mushrooms, potato, zucchini and tomatoes. Bring to a boil; reduce heat to low and simmer, uncovered, until the potato and vegetables are tender – about 20 minutes.
- Stir in the peas, corn and chicken. Simmer for 5-10 more minutes, or until heated through. Discard bay leaf. Garnish with additional fresh herbs and serve immediately.
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