VEGETABLE SOUP SEASONINGS RECIPES

Name: Potluck Chicken Vegetable Soup
Prep time: 30 min
Cook time: 2 h 5 min
Total time: 2 h 35 min
Yield: 16 servings (about 4 quarts).
Ingredients: 1 roasting chicken (about 5 pounds), cut up and skin removed; 2 celery ribs, sliced; 1 large onion, chopped; 2-1/2 quarts water; 1 can (14-1/2 ounces) stewed tomatoes; 4 medium carrots, sliced; 2 medium potatoes, peeled and cubed; 1 medium turnip, peeled and cubed; 2 tablespoons chicken bouillon granules; 1/2 teaspoon minced fresh parsley; 3/4 teaspoon each dried basil, oregano and tarragon; 3/4 teaspoon salt; 3/4 teaspoon pepper; 1/2 teaspoon garlic powder; 2 cups fresh broccoli florets; 2 cups frozen peas, optional

POTLUCK CHICKEN VEGETABLE SOUP RECIPE: HOW TO MAKE IT

Potluck Chicken Vegetable Soup Recipe: How to Make It image

I experimented with different variations, and this is the best chicken vegetable soup recipe I came up with. It's especially good to take to potlucks or share with friends. I often take a bowl to work to heat up for a fast lunch. —Bertha Vogt, Tribune, Kansas

Provided by Taste of Home

Categories Dinner Lunch

Total Time 02 hours 35 minutes

Prep Time 30 minutes

Cook Time 02 hours 05 minutes

Yield 16 servings (about 4 quarts).

Number Of Ingredients 16

Ingredients

1 roasting chicken (about 5 pounds), cut up and skin removed
2 celery ribs, sliced
1 large onion, chopped
2-1/2 quarts water
1 can (14-1/2 ounces) stewed tomatoes
4 medium carrots, sliced
2 medium potatoes, peeled and cubed
1 medium turnip, peeled and cubed
2 tablespoons chicken bouillon granules
1/2 teaspoon minced fresh parsley
3/4 teaspoon each dried basil, oregano and tarragon
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon garlic powder
2 cups fresh broccoli florets
2 cups frozen peas, optional

Steps:

Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer until chicken is tender, 1-1/2 to 2 hours. Remove chicken; cool. , Remove meat from bones and cut into bite-size pieces; return to pan. Add the tomatoes, carrots, potatoes, turnip, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add broccoli and peas if desired; simmer until vegetables are tender, 15-20 minutes longer.

Nutrition Facts : Calories 195 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 537mg sodium, CarbohydrateContent 10g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 19g protein.

QUICK VEGETABLE SOUP RECIPE: HOW TO MAKE IT

Quick Vegetable Soup Recipe: How to Make It image

While I enjoyed making soup from scratch, time doesn't often allow me to spend hours in the kitchen. This fast soup gets a head start from frozen vegetables and leftover meat.

Provided by Taste of Home

Categories Lunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 quart chicken broth or stock
1 can (14-1/2 ounces) diced tomatoes
1/2 cup chopped onion
1/2 cup chopped cabbage
1 package (10 ounces) frozen mixed vegetables, thawed
1/2 teaspoon dried basil
1/8 teaspoon pepper
Dash sugar
1/4 cup uncooked elbow macaroni
1 cup leftover cubed cooked chicken or beef roast

Steps:

In a large saucepan, bring the broth, tomatoes, onion, cabbage, vegetables and seasonings to a boil. Add macaroni; simmer, uncovered, for 10 minutes or until pasta is tender. Add meat; heat through.

Nutrition Facts : Calories 116 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 796mg sodium, CarbohydrateContent 14g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 11g protein.

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