VEGETABLE CHICKEN SOUP RECIPES

CHICKEN & VEGETABLE SOUP | CHICKEN RECIPES | JAMIE OLIVER ...

Chicken & Vegetable Soup | Chicken Recipes | Jamie Oliver ... image

This chicken soup is chock full of goodness and flavour, and it's super filling too

Total Time 2 hours 15 minutes

Yield 6

Number Of Ingredients 8

Ingredients

1.6 kg whole higher-welfare chicken
4 carrots peeled and sliced
1 heart celery sliced, yellow leaves reserved
12 new potatoes peeled
a few sprigs fresh thyme
2 large handfuls peas
1 leek washed and shredded
1 small bunch fresh flat-leaf parsley leaves picked and chopped

Steps:

1. Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.
2. Simmer on a medium heat for 1½ hours or until the chicken is cooked through.
3. Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there’s about 2 litres left.
4. Meanwhile, tear the cooked chicken into long chunks. Once the broth has reduced, throw the vegetables back in the pan with the peas, leeks and chicken. Simmer for a further 5 minutes, then remove the sprigs of thyme.
5. Serve in warm bowls sprinkled with chopped parsley and the celery leaves.

Nutrition Facts : Calories 462 calories, FatContent 24.9 g fat, SaturatedFatContent 6.9 g saturated fat, ProteinContent 36.4 g protein, CarbohydrateContent 20.5 g carbohydrate, SugarContent 5.9 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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.

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