VEGETABLE SIDES FOR CHICKEN RECIPES

CHICKEN VEGETABLE BARLEY SOUP RECIPE | ALLRECIPES

Chicken Vegetable Barley Soup Recipe | Allrecipes image

This soup is hearty and has great flavor. I like barley in soups instead of rice and this is a great use of barley.

Provided by LEENEMS

Categories Barley Soup

Total Time 1 hours 10 minutes

Prep Time 35 minutes

Cook Time 35 minutes

Yield 12 servings

Number Of Ingredients 14

Ingredients

1 cup slivered almonds
2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped celery
4 cups sliced fresh mushrooms
4 cloves garlic, minced
1 cup chopped carrots
5 cups diced red potatoes
3 cups chopped cooked chicken
2 ½ quarts chicken broth
1 cup quick-cooking barley
2 tablespoons butter
½ cup chopped fresh parsley
salt and black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant.
Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.

Nutrition Facts : Calories 274.7 calories, CarbohydrateContent 27.1 g, CholesterolContent 31.3 mg, FatContent 12 g, FiberContent 5.6 g, ProteinContent 16 g, SaturatedFatContent 2.7 g, SodiumContent 61.6 mg, SugarContent 2.8 g

CREAMY CHICKEN VEGETABLE CHOWDER RECIPE | ALLRECIPES

Creamy Chicken Vegetable Chowder Recipe | Allrecipes image

Delicious blend of fresh veggies, cheese and chicken. EASY!

Provided by OKIECOOK1

Categories Vegetable Soup

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 red onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
3 potatoes, diced
3 carrots, diced
2 quarts chicken broth
1 pound skinless, boneless chicken breast halves - chopped
1 (1 ounce) package ranch dressing mix
1 teaspoon crushed red pepper flakes
salt to taste
ground black pepper to taste
½ pound processed cheese food, shredded
1 (16 ounce) package frozen green beans
¼ cup butter
¼ cup all-purpose flour

Steps:

Heat the oil in a large pot over medium heat. Stir in onion, garlic, and red bell pepper; cook until tender. Mix in potatoes, carrots, and chicken broth. Bring to a boil. Reduce heat to low and simmer 20 minutes.
Stir chicken into the pot. Season soup with ranch dressing mix, crushed red pepper, salt, and pepper. Stir in processed cheese until melted. Mix in green beans just before making the roux.
Melt butter in a skillet over medium heat and stir in flour to form a thick, golden brown roux. Mix into the soup to thicken. Continue cooking 5 minutes.

Nutrition Facts : Calories 458.5 calories, CarbohydrateContent 40 g, CholesterolContent 89.7 mg, FatContent 21.4 g, FiberContent 6.4 g, ProteinContent 26.3 g, SaturatedFatContent 11.3 g, SodiumContent 925.1 mg, SugarContent 9 g

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CHICKEN VEGETABLE BARLEY SOUP RECIPE | ALLRECIPES

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