Chicken Veggie Soup I Recipes

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 VEGGIE SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Add the chicken, quinoa, celery, carrots, sweet potato, onion, Yukon gold potato and some salt and pepper to the pot. Top with the Beef Bone Broth and bring to a simmer. Cover and cook until the vegetables are tender and the chicken and quinoa are cooked through, 12 to 15 minutes. Stir in the oregano, thyme, sage and kale and cook until the kale is tender, another 3 minutes.
• Preheat the oven to 450 degrees F.
• Rinse the beef bones thoroughly with cold water, then pat dry and put on a baking sheet. Add the tomato paste, carrots, celery, garlic and onion and mix with the bones. Roast until the bones char, about 20 minutes.
• Transfer the bones and veggies to a slow cooker. Add the peppercorns, thyme and bay leaves. Cover with water and cook on high for 6 hours.
• Strain the broth through a colander into a bowl (discard the bones and vegetables).

POACHED CHICKEN AND VEGETABLE SOUP

Steps:

• 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.
• Simmer on a medium heat for 1½ hours or until the chicken is cooked through.
• 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.
• 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.
• Serve in warm bowls sprinkled with chopped parsley and the celery leaves.

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!

POTLUCK CHICKEN VEGETABLE SOUP

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.

CHICKEN VEGETABLE SOUP

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.

CLASSIC CHICKEN-VEGETABLE SOUP

Steps:

• In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes. Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes.

CHICKEN VEGGIE SOUP I

Steps:

• In a large saucepan over medium high heat, combine the chicken stock, carrots and potatoes and simmer for 20 minutes, or until potatoes are tender. Add the mushrooms and simmer for 5 more minutes.

CROCK POT CHICKEN AND VEGETABLE SOUP

Steps:

• Add all ingredients to crock pot except for chicken and frozen vegetables; mix thoroughly.
• Add chicken and cook on high for 3 hours.
• Remove chicken onto plate. Remove skin and bones, cube/shred meat, and return to pot.
• Add frozen vegetables and cook for 1 more hour.
• Remove bay leaf before serving.

CHICKEN VEGETABLE SOUP RECIPE

Steps:

• Prepare the chicken: Mix together salt, pepper, and paprika in a bowl. Pat dry chicken thighs using paper towels. Season chicken on both sides.
• Sear the chicken: In a large heavy bottom pot (like a Dutch oven), heat 1 tablespoons of oil over medium heat. Sear chicken thighs, 3-minutes on each side. Transfer them onto a plate. At this point, they will not be fully cooked, which is fine. Do not wash the pot.
• Sautee veggies: Heat vegetable oil in the now-empty pot over medium heat. Add in onion, carrots, celery, bell pepper, and ground cumin. Cook, stirring frequently, 8-9 minutes or until vegetables are softened.
• Stir in the garlic and cook for 30 seconds.
• Add in the rest of the veggies & cook: Add in potatoes, green beans, tomatoes (with their juices), tomato sauce, chicken stock, water and reserved semi-cooked chicken thighs (with their juices). Give it a large stir. Put the lid on and bring it to a boil. Once it comes to a boil, turn the heat down to medium-low and let it simmer for 15-17 minutes or until chicken thighs are fully cooked (when a thermometer inserted in the thickest part of the chicken it should at least register 165 degrees F or 74 degrees C).
• Remove chicken from the pot onto a plate. Shred using two forks and put it back into the pot.
• Stir in the peas, corn and kale leaves. Bring it to a one final boil and let it simmer for 4-5 more minutes.
• Ladle into bowls and serve.