CHICKEN VEGETABLE SOUP WITH TOMATO BASE RECIPES

Name: Tomato Chicken Vegetable Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1/2 c. Olive Oil, Divided; 1 Yellow Onion Roughly Chopped; 1 lb. Tomatoes; 4 c. Chicken Broth; 2 c. Carrots, Thinly Sliced; 2 c. Celery, Thinly Sliced; 2 c. Corn Kernels; 3 c. Cooked, Shredded Chicken Meat; Kosher Salt

TOMATO CHICKEN VEGETABLE SOUP - THE PIONEER WOMAN

Tomato Chicken Vegetable Soup - The Pioneer Woman image

Sometime in the late spring, my two little girls and I planted a vegetable garden. This was not just your run-of-the-mill vegetable garden.

Provided by Heather Christo

Categories stews

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 8 servings

Number Of Ingredients 9

Ingredients

1/2 c. Olive Oil, Divided
1 Yellow Onion Roughly Chopped
1 lb. Tomatoes
4 c. Chicken Broth
2 c. Carrots, Thinly Sliced
2 c. Celery, Thinly Sliced
2 c. Corn Kernels
3 c. Cooked, Shredded Chicken Meat
Kosher Salt

Steps:

In a large pot over medium heat, add ¼ cup of olive oil and the onions. Saute onions until soft and translucent, about 5 minutes. Add tomatoes to the pot and stir. Cook for 2 minutes until tomatoes start softening. Add broth and turn the heat to high. Bring the broth to a simmer and then turn the heat to medium. Cook for 5 minutes. Transfer soup to the jar of a blender and puree on high until smooth. Set aside. Meanwhile, in the same pot, add remaining ¼ cup of olive oil and carrots, celery and corn. Stir and cook for 5 minutes over medium heat, softening the vegetables. Add chicken to the pot and then pour in the pureed soup. Stir well and cover with a lid, then reduce heat to low. Simmer soup on low heat for 30 minutes until vegetables are very soft. Season generously with kosher salt and serve hot.

CHICKEN VEGETABLE SOUP WITH TOMATOES RECIPE: HOW TO MAKE IT

Chicken Vegetable Soup with Tomatoes Recipe: How to Make It image

Every grandmother knows that nothing cures a cold better than homemade soup. I find this recipe fits nicely to accommodate my great-grandson and me. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories Lunch

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1 medium onion, chopped
1 celery rib, chopped
2 teaspoons canola oil
1 garlic clove, minced
1-1/2 cups chicken broth
1 cup chopped tomatoes
1 cup cubed cooked chicken
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 bay leaf

Steps:

In a large saucepan, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, chicken, marjoram, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Discard bay leaf.

Nutrition Facts : Calories 240 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 786mg sodium, CarbohydrateContent 13g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 24g protein.

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