Quick Chicken Veggie Soup Food

CHICKEN VEGETABLE SOUP RECIPE

Steps:

• Prepare the chicken: Mix together salt, pepper, and paprika in a bowl. Pat dry chicken thighs using paper towels. Season chicken on both sides.
• Sear the chicken: In a large heavy bottom pot (like a Dutch oven), heat 1 tablespoons of oil over medium heat. Sear chicken thighs, 3-minutes on each side. Transfer them onto a plate. At this point, they will not be fully cooked, which is fine. Do not wash the pot.
• Sautee veggies: Heat vegetable oil in the now-empty pot over medium heat. Add in onion, carrots, celery, bell pepper, and ground cumin. Cook, stirring frequently, 8-9 minutes or until vegetables are softened.
• Stir in the garlic and cook for 30 seconds.
• Add in the rest of the veggies & cook: Add in potatoes, green beans, tomatoes (with their juices), tomato sauce, chicken stock, water and reserved semi-cooked chicken thighs (with their juices). Give it a large stir. Put the lid on and bring it to a boil. Once it comes to a boil, turn the heat down to medium-low and let it simmer for 15-17 minutes or until chicken thighs are fully cooked (when a thermometer inserted in the thickest part of the chicken it should at least register 165 degrees F or 74 degrees C).
• Remove chicken from the pot onto a plate. Shred using two forks and put it back into the pot.
• Stir in the peas, corn and kale leaves. Bring it to a one final boil and let it simmer for 4-5 more minutes.
• Ladle into bowls and serve.

CHICKEN & VEGGIE SOUP

Steps:

• Simmer chicken, chicken broth, bay leaves, poultry seasoning, cajun seasoning, salt, parsley, garlic, celery and onions in large pot for a couple of hours or until chicken is falling apart.
• Add broccoli and zucchini, cook until tender.
• Remove bay leaves.
• Enjoy.

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.

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.

QUICK CHICKEN, RICE & VEGGIE SOUP

Steps:

• Melt butter in sauce pan, add the onions and saute; stir till tender. Add garlic, broth and soup; whisk to combine.
• Stir in chicken, veggies, rice, salt and pepper. Cook stirring occasionally for 15-20 minutes or until veggies tender and rice cooked. Serve.

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!