Summer Chicken Vegetable Soup Food

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.

SUMMER CHICKEN AND VEGETABLE SOUP

Steps:

• Preheat the broiler. Heat 1 tablespoon of the oil in a large pot over medium-high heat.
• Add garlic and oregano and cook just until garlic begins to sizzle.
• Stir in corn and pepper and cook, stirring occasionally, until softened and garlic is golden, 3 to 4 minutes.
• Stir in broth, tomato sauce, chicken, salt and pepper and bring to a boil.
• Add okra and zucchini, reduce heat and simmer until okra is tender, about 5 minutes.
• Meanwhile, brush flatbreads all over with remaining 1 tablespoon oil and season with salt and pepper.
• Transfer to a baking sheet and broil until just toasted, 1 to 2 minutes.
• Cut into wedges.
• Remove soup from heat and stir in green onions and basil.
• Serve with toasted flatbread on the side.

SUMMER CHICKEN VEGETABLE SOUP

Steps:

• Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the bell pepper and cook for 3 to 5 minutes until it begins to soften.
• Add the white parts of the green onions (do not discard the green parts), the garlic, paprika, salt, pepper and stir. Cook for another 2 more minutes or until the garlic becomes aromatic and the onion has softened a bit.
• Add the white kidney beans and chicken broth to the pot. Start with 4 cups and then add more if necessary. I added 5 cups in total but it depends how thick you want the soup. Bring to a boil then turn down the heat to a medium and cook the beans for about 5 minutes, just until the soup slightly thickens from the beans.
• Add the corn, chicken, green beans, and zucchini to the pot, stir everything together and cook for another 2 to 3 minutes or until the green beans and zucchini are cooked to your liking. At this point taste for seasoning and adjust as necessary.
• Stir in the dill, lime juice and the green parts of the green onions.
• Serve the soup hot topped with sour cream or yogurt and Monterey Jack cheese.

SUMMER CHICKEN AND VEGETABLE SKILLET

Steps:

• Heat oil in large nonstick skillet over medium-high heat and brown chicken in 2 batches. Transfer to a plate.
• Stir water and soup mix into the skillet and bring to a boil over high heat. Return chicken to skillet.
• Reduce heat to low and simmer 5 minutes. Stir in zucchini and cook 3 minutes.
• Stir in tomatoes and spinach and cook 2 minutes or until noodles are tender. Stir in lemon juice.