HEARTY CHICKEN VEGETABLE SOUP RECIPE RECIPES

Name: Chicken Vegetable Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings.
Ingredients: 2 cups chicken broth; 1 cup fresh or frozen corn; 1 small celery rib, chopped; 1 small carrot, chopped; 1 small onion, chopped; 1 cup shredded cooked chicken; 1/2 cup canned diced tomatoes; Salt and pepper to taste

CHICKEN VEGETABLE SOUP RECIPE: HOW TO MAKE IT

Chicken Vegetable Soup Recipe: How to Make It image

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

Ingredients

2 cups chicken broth
1 cup fresh or frozen corn
1 small celery rib, chopped
1 small carrot, chopped
1 small onion, chopped
1 cup shredded cooked chicken
1/2 cup canned diced tomatoes
Salt and pepper to taste

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.

SLOW COOKER CHICKEN AND VEGETABLE SOUP RECIPE | FOOD ...

Slow Cooker Chicken and Vegetable Soup Recipe | Food ... image

Curry powder is the secret ingredient in this easy slow-cooked soup. It adds to the depth of flavor and turns the soup golden yellow. Be generous with the cheese!

Provided by Food Network Kitchen

Categories appetizer

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours 0 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

3 bone-in, skin-on chicken breasts, skinned and excess fat trimmed (about 1 1/2 pounds)
4 cups low-sodium chicken broth
3 medium carrots, sliced into 1/4-inch-thick rounds
3 medium parsnips, sliced into 1/4-inch-thick half-moons
2 stalks celery, peeled and finely sliced
1 medium onion, chopped
1 2-inch piece Parmesan rind
1 teaspoon yellow curry powder
Kosher salt and freshly ground black pepper
1 cup frozen peas
1/2 cup loosely packed fresh dill fronds, chopped (about 1 small bunch)
Grated Parmesan and lemon, for serving

Steps:

Combine the chicken breasts, chicken broth, 2 cups of water, carrots, parsnips, celery, onions, Parmesan rind, curry powder, 1 teaspoon salt and a few grinds of black pepper in the insert of a 6-quart slow cooker. Cook on low for 8 hours.
Remove the chicken breasts. When cool enough to handle, shred the meat (discard the bones) and add back to the soup; add the peas and dill. Season with salt and pepper.
Serve in soup bowls with a sprinkle of Parmesan and a squeeze of lemon.

Nutrition Facts : Calories 146 calorie, FatContent 2 grams, SaturatedFatContent 1 grams, CholesterolContent 54 milligrams, SodiumContent 587 milligrams, CarbohydrateContent 10 grams, FiberContent 3 grams, ProteinContent 21 grams, SugarContent 4 grams

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