SOUTHERN CHICKEN VEGETABLE SOUP RECIPE RECIPES

Name: Slow Cooker Chicken and Vegetable Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 8 servings
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

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

VEGETABLE BEEF SOUP RECIPE - TASTE OF SOUTHERN

Vegetable Beef Soup Recipe - Taste of Southern image

Follow our step-by-step, photo illustrated recipe for making this hearty Vegetable Beef Soup. Nothing seems to satisfy the tummy and the "soul" on a cold day than a bowl of warm soup. Add some saltine crackers, a sandwich of choice and, you've got a meal that will have you all warm and cozy in no time.

Provided by Steve Gordon

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours

Yield 8

Number Of Ingredients 12

Ingredients

1 lb. of Stew meat
1 Bag of Frozen Mixed Vegetables, 2lb.
4 cups of Beef Broth, canned or made from granules.
1 Quart of Crushed Tomatoes….or Fresh Canned Tomatoes
1 Can Tomato Sauce, 8oz.
1 Medium Onion, chopped
4 Small Potatoes, cubed
1 Tablespoon of Butter
1 Tablespoon Sugar
1 teaspoon Black Pepper
1 teaspoon Salt
1 teaspoon Texas Pete – optional

Steps:

Place butter in a large stockpot over medium heat.
Add meat and cook until lightly browned, stirring and turning constantly.
Add Onion
Add Potatoes
Add Mixed Vegetables
Add Crushed Tomatoes
Add Sugar
Add Black Pepper
Add Salt
Add Beef Broth
Add Tomato Sauce
Stir well, let come to light simmer, reduce heat to medium low.
Cover pot and let simmer about 3 hours or until potatoes are done.
Serve warm with crackers or grilled cheese sandwiches and enjoy!

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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!
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