Roasted Chicken And Vegetable Soup Food

ROASTED VEGETABLE SOUP

Steps:

• In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
• Serve with Brioche Croutons and a drizzle of good olive oil.
• Preheat the oven to 425 degrees F.
• Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
• Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
• Sprinkle with parsley, season to taste, and serve hot.
• Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
• Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.

ONE POT CHICKEN VEGETABLE SOUP RECIPE

Steps:

• Add oil in a large nonstick pot and heat it over medium high heat. Serve and enjoy!
• Add onions, carrots and celery, ginger, garlic and saute everything until fragrant.
• Add broth, tomatoes, potatoes, bay leaves, parsley, thyme, oregano, rosemary, salt, pepper, red chili (optional).
• Bring to a boil.
• Then, add green beans and reduce heat.
• Cover and cook for about 20 minutes until potatoes become tender.
• Add shredded chicken, corn, peas and cook for about 10 minutes. 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.

CHICKEN AND VEGETABLE NOODLE SOUP

Steps:

• Divide chickens and water between two stockpots. Slowly bring to a boil over low heat. Cover and simmer for 2 hours or until meat is tender, skimming the surface as foam rises. Remove chickens from broth; set aside until cool enough to handle., Add the celery, carrots, onions, chicken base and parsley to the pots; season with salt and pepper. Cover and simmer for 15-20 minutes or until vegetables are tender., Cook noodles according to package directions; drain. Stir into soup. Remove chicken meat from bones; cut into bite-size pieces. Add to soup; heat through.

ROASTED VEGETABLE CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil.
• Roast at in preheated oven, basting occasionally, for 2 hours, removing the foil for the last half hour or so of cooking. Roast until chicken is golden brown and a thermometer inserted into the thigh reaches 165 degrees F (74 C). Let chicken rest 10 minutes before carving.

HOMEMADE CHICKEN AND VEGETABLE SOUP

Steps:

• In a large sauce pot, heat the olive oil. Season the chicken with Creole seasoning. When the oil is hot, add the chicken, bones, and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Creole seasoning. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and bring the liquid to a boil. Add the pasta. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the pasta is tender. Reseason if necessary. Serve hot. Ladle the soup into thermoses and seal tightly with the lid. Place a spoonful of the parsley into each bag and seal completely.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

POACHED CHICKEN AND VEGETABLE SOUP

Steps:

• Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.
• Simmer on a medium heat for 1½ hours or until the chicken is cooked through.
• Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there's about 2 litres left.
• Meanwhile, tear the cooked chicken into long chunks. Once the broth has reduced, throw the vegetables back in the pan with the peas, leeks and chicken. Simmer for a further 5 minutes, then remove the sprigs of thyme.
• Serve in warm bowls sprinkled with chopped parsley and the celery leaves.

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.

ROAST CHICKEN AND VEGETABLE SOUP

Steps:

• Heat stock in a small saucepan over medium heat. Add chicken, vegetables, and thyme. Simmer until hot, about 5 minutes. Season with salt and pepper. Serve.

CREAMY ROASTED CHICKEN AND VEGETABLE SOUP

Steps:

• 1. Preheat oven to 400-degree. Heat two large baking sheets in the oven with 1 tablespoon chicken fat on each one. Spread the sliced mushrooms on one in an even layer ( don't add salt until they are cooked). Spread the onion, carrot and celery in an even layer on the other one. Season with salt, pepper and thyme. Roast vegetables until golden brown and liquid has evaporated from mushrooms - about 35 minutes. Give the vegetables a stir once or twice during cooking.
• 2. In a large pot melt the butter over medium heat. Add the flour and cook for about a minute. Whisk in cream cheese, milk, chicken drippings and chicken stock. Add the cooked vegetables, roasted chicken, bay leaf, salt and pepper. Simmer over low heat for 30 minutes, stirring often.
• 3. This recipe is a great way to use leftover roasted chicken. To save time, I roast the vegetables at the same time I roast the chicken. The next day, the soup comes together fairly quickly.

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 AND VEGETABLE BEAN SOUP

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.

ROASTED CHICKEN AND VEGETABLE SOUP

Steps:

• Place water in a large pot. Add the chicken base and stir well.
• Add all vegetables and turn on medium heat, bringing to a boil.
• Turn down to a simmer.
• Cook for about 30 minutes add seasoning and bring back to a boil.
• Dump in pasta and cook till tender/firm.
• Add the diced chicken and cook about 5 more minutes.
• Freezes well.

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.