QUICK AND EASY CREAMY VEGETABLE SOUP - INSPIRED TASTE
This creamy vegetable soup can be refrigerated up to 3 days and kept in the freezer for up to 3 months. For a vegetarian or vegan version of this soup, replace chicken stock with vegetable stock. For the best flavor, we recommend one that’s heavy on mushrooms. Instead of the cream, use coconut milk.
Provided by Adam and Joanne Gallagher
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield Makes 4 to 5 Servings
Number Of Ingredients 12
Steps:
- Chop the onion, carrots, and celery into 1/2-inch chunks. Chop the potatoes into 1/2-inch chunks, but set aside from other vegetables.
- Heat the oil in a large pot over medium-high heat. Toss the onion, carrots, and the celery around in the oil. Sprinkle with a 1/2 teaspoon of salt and add the red pepper flakes. Cook, stirring occasionally, until the vegetables sweat, soften, and smell sweet; 5 to 10 minutes.
- Stir in the potatoes, garlic, bay leaves, and thyme. Cook for 5 minutes. (Add more oil if the pot seems dry).
- Pour in the stock and bring to a boil. Reduce to a simmer and cook until you can easily pierce the potatoes with a fork; about 15 minutes.
- Remove the soup from the heat. Take out the bay leaves and thyme sprigs and discard. Use an immersion blender, stand blender, or food mill to puree the soup until smooth.
- Stir in the half-and-half. Taste for seasoning and adjust with more salt and pepper if necessary.
Nutrition Facts : Calories 234, ProteinContent 6 g, CarbohydrateContent 41 g, FiberContent 7 g, SugarContent 8 g, FatContent 6 g, SaturatedFatContent 2 g, CholesterolContent 6 mg
CHICKEN VEGETABLE SOUP RECIPE: HOW TO MAKE IT
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
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
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, FatContent 7g fat (2g saturated fat), CholesterolContent 67mg cholesterol, SodiumContent 1166mg sodium, CarbohydrateContent 25g carbohydrate (8g sugars, FiberContent 5g fiber), ProteinContent 25g protein.
More about "easy vegetable chicken soup recipes"
ROAST CHICKEN AND VEGETABLE SOUP RECIPE | SAINSBURY'S RECI…
From recipes.sainsburys.co.uk
Total Time 25 minutes
Cuisine European
Calories 302 calories per serving
Heat the oil in a large pan over a medium heat, add the onion and cook for 5 minutes until softened. Add the leftover carrots, parsnips and potatoes and cook for a further 5 minutes, adding the garlic and most of the thyme for the final minute.
Add the chicken stock and the chicken and cook, covered, for 5-10 minutes, until the chicken is piping hot. Stir in the lemon juice. Using a slotted spoon, remove about half the vegetables and chicken to a bowl and set aside.
Using a stick blender, whizz the soup in the pan until smooth (or blend in a food processor), then return the reserved chicken and vegetables to the pan and heat through. Serve in bowls with a dollop of crème fraîche and the remaining thyme scattered on top, with pieces of baguette on the side.
SUPER-EASY CHICKEN NOODLE SOUP | RECIPES | WW USA
From weightwatchers.com
Total Time 32 minutes
Category Lunch,Dinner
Cuisine American
Calories 74 kcal per serving
- Serving size: about 1 1/2 cups soup
QUICK AND EASY CREAMY VEGETABLE SOUP - INSPIRED TASTE
From inspiredtaste.net
Reviews 4.9
Total Time 35 minutes
Cuisine American
Calories 234 per serving
- Stir in the half-and-half. Taste for seasoning and adjust with more salt and pepper if necessary.
CHICKEN VEGETABLE SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Lunch
Calories 254 calories per serving
- 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.
ROAST CHICKEN AND VEGETABLE SOUP RECIPE | SAINSBURY'S RECI…
From recipes.sainsburys.co.uk
Total Time 25 minutes
Cuisine European
Calories 302 calories per serving
Heat the oil in a large pan over a medium heat, add the onion and cook for 5 minutes until softened. Add the leftover carrots, parsnips and potatoes and cook for a further 5 minutes, adding the garlic and most of the thyme for the final minute.
Add the chicken stock and the chicken and cook, covered, for 5-10 minutes, until the chicken is piping hot. Stir in the lemon juice. Using a slotted spoon, remove about half the vegetables and chicken to a bowl and set aside.
Using a stick blender, whizz the soup in the pan until smooth (or blend in a food processor), then return the reserved chicken and vegetables to the pan and heat through. Serve in bowls with a dollop of crème fraîche and the remaining thyme scattered on top, with pieces of baguette on the side.
SUPER-EASY CHICKEN NOODLE SOUP | RECIPES | WW USA
From weightwatchers.com
Total Time 32 minutes
Category Lunch,Dinner
Cuisine American
Calories 74 kcal per serving
- Serving size: about 1 1/2 cups soup
VEGETABLE SOUP RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
EASY VEGETABLE SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Category Lunch
Cuisine North America, Mexican
Calories 145 calories per serving
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, vegetables, beans, broth, taco seasoning and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese if desired.
CHICKEN VEGETABLE SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Lunch
Calories 254 calories per serving
- 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.
ROAST CHICKEN AND VEGETABLE SOUP RECIPE | SAINSBURY'S RECI…
From recipes.sainsburys.co.uk
Total Time 25 minutes
Cuisine European
Calories 302 calories per serving
Heat the oil in a large pan over a medium heat, add the onion and cook for 5 minutes until softened. Add the leftover carrots, parsnips and potatoes and cook for a further 5 minutes, adding the garlic and most of the thyme for the final minute.
Add the chicken stock and the chicken and cook, covered, for 5-10 minutes, until the chicken is piping hot. Stir in the lemon juice. Using a slotted spoon, remove about half the vegetables and chicken to a bowl and set aside.
Using a stick blender, whizz the soup in the pan until smooth (or blend in a food processor), then return the reserved chicken and vegetables to the pan and heat through. Serve in bowls with a dollop of crème fraîche and the remaining thyme scattered on top, with pieces of baguette on the side.
SUPER-EASY CHICKEN NOODLE SOUP | RECIPES | WW USA
From weightwatchers.com
Total Time 32 minutes
Category Lunch,Dinner
Cuisine American
Calories 74 kcal per serving
- Serving size: about 1 1/2 cups soup
VEGETABLE SOUP RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
EASY VEGETABLE SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Category Lunch
Cuisine North America, Mexican
Calories 145 calories per serving
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, vegetables, beans, broth, taco seasoning and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese if desired.
44 EASY SOUP RECIPES - OLIVEMAGAZINE
From olivemagazine.com
CHICKEN VEGETABLE SOUP {EASY & HEALTHY} - SPEND WITH PENNIES
From spendwithpennies.com
QUICK AND EASY VEGETABLE SOUP RECIPE | ALLRECIPES
From allrecipes.com
CHICKEN VEGETABLE BARLEY SOUP RECIPE | ALLRECIPES
From allrecipes.com
10+ EASY RECIPES WITH CREAM OF CHICKEN SOUP | MYRECIPES
From myrecipes.com
HEALTHY VEGETABLE SOUP RECIPES - EATINGWELL
From eatingwell.com
EASY THAI COCONUT CHICKEN SOUP - PERDUE
From perdue.com
CHICKEN VEGETABLE BARLEY SOUP RECIPE | ALLRECIPES
From allrecipes.com
10+ EASY RECIPES WITH CREAM OF CHICKEN SOUP | MYRECIPES
From myrecipes.com
HEALTHY VEGETABLE SOUP RECIPES - EATINGWELL
From eatingwell.com
40+ EASY HOMEMADE CHICKEN SOUP RECIPES - HOW TO MAKE ...
From delish.com
27 BEST CHICKEN SOUP RECIPES FROM SCRATCH | RECIPES ...
From foodnetwork.com
EASY THAI COCONUT CHICKEN SOUP - PERDUE
From perdue.com
EASY VEGETABLE SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN VEGETABLE SOUP RECIPE - EATINGWELL
From eatingwell.com
40+ EASY HOMEMADE CHICKEN SOUP RECIPES - HOW TO MAKE ...
From delish.com
27 BEST CHICKEN SOUP RECIPES FROM SCRATCH | RECIPES ...
From foodnetwork.com
EASY THAI COCONUT CHICKEN SOUP - PERDUE
From perdue.com
EASY VEGETABLE SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN VEGETABLE SOUP RECIPE - EATINGWELL
From eatingwell.com
20+ EASY LEFTOVER ROAST CHICKEN RECIPES | MYRECIPES
From myrecipes.com
18 EASY RECIPES THAT START WITH CANNED SOUP
From thespruceeats.com
ITALIAN CHICKEN AND VEGETABLE SOUP RECIPE - PAULA DEEN
From pauladeen.com