Chicken Vegetable Bean Soup Recipes

CHUNKY CHICKEN VEGETABLE SOUP

Steps:

• In a Dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; stir in the beans, vegetables and seasonings. Cook, stirring occasionally, for 8-10 minutes or until vegetables are tender. Garnish with cheese.

ONE POT CHICKEN VEGETABLE SOUP RECIPE

Steps:

• Add oil in a large nonstick pot and heat it over medium high heat. Serve and enjoy!
• Add onions, carrots and celery, ginger, garlic and saute everything until fragrant.
• Add broth, tomatoes, potatoes, bay leaves, parsley, thyme, oregano, rosemary, salt, pepper, red chili (optional).
• Bring to a boil.
• Then, add green beans and reduce heat.
• Cover and cook for about 20 minutes until potatoes become tender.
• Add shredded chicken, corn, peas and cook for about 10 minutes. Enjoy!

PERFECT CHICKEN VEGETABLE SOUP

Steps:

• Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
• Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
• Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

CHICKEN AND BLACK BEAN SOUP

Steps:

• Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese.

SIMPLE CHICKEN AND WHITE BEAN SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
• Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
• Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.

CHICKEN VEGETABLE BEAN SOUP

Steps:

• Heat olive oil in 8 qt pot over medium heat.
• Cook mushrooms until softened, about 5 minutes.
• Add onion and cook until softened, about 5 minutes.
• Add garlic and cook about 1 minute.
• Add water and turn heat to high.
• Remove skin from chicken thighs and add chicken to pot.
• Add cayenne pepper, black pepper, thyme, salt and bay leaves.
• Bring to boil.
• Reduce heat to low and simmer, covered, for 45 minutes.
• Remove chicken thighs and and carefully remove bones and cartilage.
• Cut chicken into bite-size pieces and return to pot.
• Add carrots, kale, red peppers, lentils, barley, quinoa and black beans.
• Return to boil.
• Reduce heat to low and simmer, covered, for 1 hour.
• Remove bay leaves.
• Enjoy.

VEGETABLE-BEAN SOUP

Steps:

• In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

CHICKEN AND VEGETABLE BEAN SOUP

Steps:

• Rinse beans; drain.
• In a large saucepan, combine beans and the 6 cups water.
• Bring to boiling; reduce heat.
• Simmer, uncovered, for 10 minutes.
• Remove from heat.
• Cover and let stand for 1 hour.
• Drain and rinse beans.
• Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper.
• Place beans atop vegetables.
• Pour chicken broth over all.
• Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
• If using low-heat setting stir in chicken and tomatoes.
• Cover and cook for 30 minutes longer or until heated through on high-heat setting.

HERBY CHICKEN & BUTTER BEAN SOUP

Steps:

• If using a leftover chicken carcass, place in a large saucepan and cover with 2 litres of water. Bring to the boil, then cover with a lid and gently simmer for 20 mins. Meanwhile, heat the oil in another large saucepan. If using chicken thighs, add these and brown on all sides, then remove and set aside.
• Add the onions to the oil and cook for 10 mins until starting to caramelise. Add the carrots, herbs, spices and flour, and stir for 1-2 mins to toast the spices. If using a chicken carcass, strain the cooking liquid into the pan with the vegetables, otherwise add the browned chicken thighs and stock. Stir well, cover and simmer for 30 mins.
• If using chicken thighs, remove them from the pan, shred the meat and discard the bones. Add the meat (or the meat from the carcass) back into the soup, along with the butter beans, season and heat through for 1-2 mins.
• Use a hand-held blender to blitz the soup until smooth, or leave it chunky. Or blend about half, so it's creamy but still has chunks of chicken, carrot and butter bean. Serve with extra pepper, and good crusty bread.