Quickie Chicken Veggie Soup Recipes

EASY CHICKEN NOODLE SOUP

Steps:

• Season chicken generously with salt and pepper.
• Heat 1 tbsp oil in a dutch oven or large pot over medium high heat.
• Add chicken, skin side down, and cook until brown - 1 1/2 to 2 minutes. Turn and cook the other side for 2 minutes. Transfer to a plate.
• Turn the heat down to medium low. Discard all but about 1 tbsp fat from the pot. If you don't have any fat, add 1 tbsp olive oil (or 2 tbsp if there is not much chicken fat), then add the onion, garlic, thyme and oregano.
• Cook for 2 minutes, then add the celery and carrots. Cook for 3 minutes.
• Add a splash of the chicken broth and mix in, scraping the bottom of the pot.
• Return the chicken and juices into the pot, add the chicken broth and water.
• Turn the heat up to medium to bring to a simmer. Place the lid on and cook for 30 minutes, or until the chicken is cooked enough to shred.
• Remove the chicken into a large bowl or plate.
• Add the pasta into the pot. (Note 3)
• While the pasta is cooking, remove the skin from the chicken and scared it. Then shred the flesh into chunks using 2 forks.
• Return the chicken to the pot. Season to taste with salt and pepper.
• Serve, garnished with parsley if desired.

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.

CHICKEN VEGGIE SOUP II

Steps:

• Heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned; set aside.
• To the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes. Then add the broccoli, cauliflower, celery, tomatoes, chicken broth and reserved chicken.
• Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. Stir in the spinach, hot pepper sauce and salt and pepper to taste.

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.

QUICKIE CHICKEN VEGGIE SOUP

Steps:

• Pour the chicken with juice into a pot, break the chicken up with a fork; pour the whole tomatoes into the pot; slice each tomato at least in half, this can be done in the pot with a shap knife. Add the rest of the ingredients; stir well.
• DO NOT ADD SALT, there is enough salt in the two canned ingredients.
• Bring to simmer, lower heat and simmer for about 25 minutes or until the veggies are tender crisp.
• The veggies can be any you have left in your fridge, except for the tomatoes and the chicken can be cooked left over chicken, if left over chicken is used add at least a cup of chicken broth.

HEARTY CHICKEN & VEGGIE SOUP

Steps:

• Sauté leek, onion & garlic for 2-3 minutes until tender, add sweet potato, capsicums & tomatoes, cook stirring 1 minute.
• Blend in stock & pepper, bring to the boil, reduce heat & simmer for 20-25 minutes or until vegetables are tender.
• Process with a hand blender until roughly pureed, stir in chicken, simmer for 3 minutes, then serve.

LUCKY'S QUICKIE CHICKIE

Steps:

• Heat olive oil in a nonstick skillet over medium-high heat. Season chicken with salt and pepper. Cook and stir chicken in the hot oil until chicken is no longer pink in the center, about 3 to 5 minutes. Stir basil, honey, and balsamic vinegar into chicken and cook for 1 more minute.

QUICKIE CHICKEN MINESTRONE

Steps:

• Start the soup: Heat a large soup pot over medium heat. Add the olive oil, scallions, carrots, garlic and mushrooms and season with salt and the oregano. Cook over medium high heat, stirring with a wooden spoon, until the vegetables become tender, 8 to 10 minutes. Add the chicken stock and tomatoes, bring to a simmer and cook for 5 minutes so the tomatoes lose their raw taste.
• Cook the chicken and pasta: Season the chicken breasts with salt on all sides. Lower the heat and add the chicken breasts and elbow macaroni. Simmer until the pasta cooks and the chicken breasts are cooked through and register 160 degrees F on a meat thermometer, 8 to 10 minutes.
• Finish: Turn off the heat. Using a slotted spoon, remove the chicken and transfer to a flat surface. Put a fork in each piece of chicken to hold it in place and avoid touching the hot meat with your hands as you cut. Slice the chicken into small pieces and add it back into the soup. Allow the soup to "stand" on the stove for 5 minutes before serving. Taste for seasoning. Stir in the basil and cheese.