Millet Chicken Vegetable Soup Recipes

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PERFECT CHICKEN VEGETABLE SOUP



Perfect Chicken Vegetable Soup image

Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!

Provided by JAMINA1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h6m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
2 skinless, boneless chicken breasts, cut into bite-sized pieces
½ large white onion, chopped
2 cloves garlic, chopped
2 (14 ounce) cans chicken broth
2 small red potatoes, chopped
¼ head cabbage, chopped
1 large carrot, chopped
2 eggs, beaten
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 233 calories, Carbohydrate 22.9 g, Cholesterol 127.1 mg, Fat 7.8 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 1.7 g, Sodium 1067.8 mg, Sugar 6 g

MILLET VEGETABLE SOUP



Millet Vegetable Soup image

I feed my 8 parrots millet all the time. Who knew I could eat it too? You can buy Millet at your favorite health food store. 3 points per serving for Weight Watchers. This recipe is core.

Provided by Budgiegirl

Categories     Clear Soup

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup millet
5 cups stock, plus
1 tablespoon stock
3 scallions, chopped
1 large onion, chopped
2 garlic cloves, chopped
1 tablespoon tomato paste
1 (10 ounce) package frozen vegetables
salt and pepper
1/4 cup parsley, chopped

Steps:

  • In a medium saucepan, heat 2 cups of stock to boiling over high heat.
  • Add millet.
  • Reduce heat to lo. Cook, covered, until millet is tender and most of the liquid is absorbed, 25-30 minutes.
  • In a large saucepan, heat 1 tablespoon of stock.
  • Add scallions, onion and garlic.
  • Cook over medium heat until soft about 5 minutes.
  • Add 3 cups stock and tomato paste.
  • Add vegetables.
  • Reduce heat to low and simmer, covered for 15 minutes.
  • Add salt and pepper, cooked millet and parsley.
  • Cook 5 minutes longer.

Nutrition Facts : Calories 260.7, Fat 2.6, SaturatedFat 0.5, Sodium 72.9, Carbohydrate 52.1, Fiber 8.2, Sugar 2.4, Protein 8.8

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