HERB-LOADED CHICKEN NOODLE SOUP
Kick your classic homemade chicken noodle soup up a delicious notch by loading it up with loads of fresh Italian herbs. (Suggestions included below for dried herbs, too, in case fresh herbs are not available!)
Provided by Ali
Time 35m
Number Of Ingredients 14
Steps:
- Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 4 minutes, stirring occasionally. Add carrots and celery and sauté for an additional 3-4 minutes, or until the carrots are softened a bit, stirring occasionally. Add garlic and sauté for an additional 1-2 minutes, or until fragrant, stirring occasionally. Add chicken stock, rosemary, thyme and sage, and gently stir until combined. Continue cooking until the soup reaches a simmer.
- Reduce heat to medium-low, and stir in the egg noodles and chicken. Continue cooking for 8-10 minutes or until the egg noodles are al dente. (The longer they cook, the more broth they will soak up. Feel free to add more chicken stock if needed.)
- Remove and discard the rosemary, thyme, and sage sprigs (no worries if some of the leaves have dropped off). Taste the soup, and season with salt and pepper to taste.
- Serve warm, garnished with extra black pepper, fresh parsley and fresh basil.
HOMEMADE CHICKEN AND VEGETABLE SOUP
Provided by Food Network
Time 55m
Yield about 10 to 12 servings
Number Of Ingredients 27
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.
HEARTY ITALIAN CHICKEN AND VEGETABLE SOUP
This chicken soup is packed with zesty rich flavors and lots of good for you vegetables. By enhancing prepared low-sodium broth with lots of herbs and lemon and fresh chicken you get a soup that tastes like you simmered it all day long.
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- 1. Heat the oil in a Dutch oven set over medium heat. Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind. Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes. Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove the meat from the bones in large strips, and set aside.
- 2. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes. Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing.
VERSATILE VEG SOUP
A basic soup recipe that can be adapted to whatever needs using up in the fridge
Provided by Good Food team
Categories Lunch, Soup
Time 25m
Number Of Ingredients 5
Steps:
- Fry the vegetables and potatoes in a pan with the oil for a few minutes until beginning to soften.
- Cover with the stock and simmer for 10-15 mins until the veg is tender. Blend until smooth, then season. Serve with a dollop of crème fraîche and some fresh herbs. Will freeze for up to one month.
Nutrition Facts : Calories 218 calories, Fat 7 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium
CHICKEN VEGETABLE SOUP WITH HERBS RECIPE - (4.2/5)
Provided by á-519
Number Of Ingredients 18
Steps:
- Stock: Place all stock ingredients in a 8 quart stock pot. Bring to a boil; skimming foam as needed. Reduce heat, cover and simmer for 2 to 2 1/2 hours. Strain stock using cheese cloth and strainer. Set chicken aside in a separate bowl. Soup: Add diced celery and carrots to the stock. Then add whole tomatoes, Herb-ox chicken packets, chicken broth, parsley, ground pepper and simmer for an additional hour. Add chopped chicken and favorite noodles to the soup when it is done. Remaining chicken can be used for chicken salad or served on the side with the soup.
HERB CHICKEN SOUP WITH SPRING VEGETABLES
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts. Cover with the broth, bring just to a boil over high heat, skim off any foam that comes to the surface. Adjust the heat to very low and cover. Cook the chicken until firm to the touch, about 20 minutes. Remove the chicken to a platter, when cool enough to handle and pull into large strips; discard the bones.
- When ready to serve, add the asparagus, peas, and mushrooms to the broth. Cook until the vegetables are just tender, about 3 to 5 minutes, and remove herb bundle. Return chicken to the broth and warm through.
- Divide chicken between 4 large soup bowls and ladle some broth and vegetables into each bowl. Garnish each soup with the chopped parsley and tarragon. Serve.
VERSATILE HERBED CHICKEN VEGETABLE SOUP
This is a great, light chicken soup recipe that's ideal for using up leftover rice, pasta, veggies, and/or chicken. You can also use fresh, of course, but I've found that it's a great way to use up those little bits of leftovers. It's very easy to put together and tastes great every time. In addition to the herbs called for, you might also try adding 1 tsp rosemary, crushed garlic, dill weed, and/or red pepper flakes. Just about any herbs or spices will be lovely in this soup - use your imagination! Also, you can experiment with the vegetables. Try adding/substituting brussels sprouts, asparagus, turnips, any beans, spinach, or shredded cabbage. Anything goes, which is what makes the recipe so versatile! (If using canned stock, you may want to add a bouillon cube or tsp of bouillon powder to kick up the stock a bit.) The result is fragrant and goes wonderfully with a nice, crusty bread.
Provided by Candiss
Categories Chicken
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the chicken stock in a large pot and add the carrots, celery, leek, and herbs.
- Bring to a boil; Reduce heat to low, partially cover, and simmer gently for 10 minutes, until the vegetables are tender.
- Stir in peas, rice/pasta, and chicken and continue cooking for another 10 minutes.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 336.2, Fat 5.5, SaturatedFat 1.5, Cholesterol 12.6, Sodium 636.4, Carbohydrate 54.5, Fiber 4, Sugar 11.4, Protein 15.9
QUICK AND VERSATILE VEGETABLE SOUP
Make and share this Quick and Versatile Vegetable Soup recipe from Food.com.
Provided by Raelene
Categories < 4 Hours
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Soak Mushrooms in hot water for 20 minutes, drain remove stem and chop.
- Chop all vegetables and put in large pot with all ingredients except mushrooms and beans.
- Bring to a boil, reduce heat add mushrooms and beans and let simmer until vegetables are cooked.
- You can choose the vegetables to your own taste and even omit beans.
Nutrition Facts : Calories 136.3, Fat 2.1, SaturatedFat 0.5, Cholesterol 3.6, Sodium 988.1, Carbohydrate 26.4, Fiber 4.5, Sugar 15.2, Protein 6.2
CHICKEN VEGETABLE SOUP
I love eating a big bowl of this colorful, fresh-tasting soup on a winter's day. What a great way to warm up! -Ruth Wimmer, Bland, Virginia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 254 calories, Fat 7g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 1166mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 25g protein.
CHICKEN NOODLE SOUP WITH FRESH HERBS
What could be more comforting than a big pot of homemade soup simmering on the stove top? Nothing in my opinion! Serve this wonderful soup with chunks of homemade bread and you have heaven in a bowl.
Provided by SueVM
Categories Poultry
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, cook onions in oil until translucent.
- Stir in celery, carrots, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are halfway cooked.
- Transfer vegetable mixture to a large pot and pour in chicken broth.
- Simmer over low heat, covered, for 30 minutes.
- Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 564.5, Fat 16.6, SaturatedFat 3.8, Cholesterol 97.5, Sodium 3269, Carbohydrate 54.5, Fiber 4.7, Sugar 7.5, Protein 47.8
More about "versatile herbed chicken vegetable soup food"
CHICKEN VEGETABLE SOUP - THE SEASONED MOM
From theseasonedmom.com
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.
CHICKEN VEGETABLE SOUP - SPEND WITH PENNIES
From spendwithpennies.com
CHICKEN VEGETABLE SOUP - DINNER AT THE ZOO
From dinneratthezoo.com
CHICKEN VEGETABLE SOUP - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
HEALING INSTANT POT HERBAL CHICKEN SOUP RECIPE
From wholefully.com
CHICKEN VEGETABLE SOUP - THE COZY COOK
From thecozycook.com
CHICKEN AND VEGETABLE "STOUP" WITH HERB AND BUTTER EGG NOODLES ...
From rachaelrayshow.com
CHICKEN AND SPRING VEGETABLE SOUP - CANADA'S FOOD GUIDE
From food-guide.canada.ca
CHICKEN VEGETABLE SOUP (EASY AND HEALTHY) - COMFORTABLE FOOD
From comfortablefood.com
32 BEST TYPES OF SEMPERVIVUMS | AMAZING HENS AND CHICKS VARIETIES
From balconygardenweb.com
11 OF THE BEST HENS AND CHICKS VARIETIES - GARDENER'S PATH
From gardenerspath.com
HERB ROASTED CHICKEN AND VEGETABLE SOUP - CAN'T STAY OUT OF THE …
From cantstayoutofthekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love