SPICES FOR CHICKEN VEGETABLE SOUP 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.

SPICY CHICKEN VEGETABLE SOUP RECIPE | ALLRECIPES

Spicy Chicken Vegetable Soup Recipe | Allrecipes image

A spicy, healthy, relatively-quick chicken vegetable soup. Great as leftovers. Easy to freeze.

Provided by My Edible Yard

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 (49.5 fluid ounce) cans chicken broth
1 large white onion, chopped
4 large cloves garlic, sliced, or to taste
2 pounds skinless, boneless chicken thighs, cut into chunks
2 (16 ounce) bags frozen mixed vegetables
1 (28 ounce) can diced tomatoes with juice
1 (16 ounce) package frozen turnip greens with turnip pieces
1 (16 ounce) package frozen sliced okra
1 tablespoon dried oregano
1 teaspoon red pepper flakes
salt and ground black pepper to taste

Steps:

Bring chicken broth, onion, and garlic to a boil in a large pot. Reduce heat to low. Add chicken thighs; simmer until juices run clear, about 10 minutes. Add mixed vegetables, tomatoes, turnips, okra, oregano, red pepper flakes, salt, and pepper. Simmer, stirring occasionally, until flavors combine, about 30 minutes.

Nutrition Facts : Calories 310.4 calories, CarbohydrateContent 29.1 g, CholesterolContent 77.2 mg, FatContent 9.3 g, FiberContent 8.7 g, ProteinContent 28.2 g, SaturatedFatContent 2.3 g, SodiumContent 2005.9 mg, SugarContent 6.8 g

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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
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