Spicy Chicken And Veg Soup Recipes
PERFECT CHICKEN VEGETABLE SOUP
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
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
SPICY CHICKEN VEGETABLE SOUP
With the onset of winter I'm always on the outlook for new soup recipes to warm me up and this one, from UK chef Lindsey Bareham, caught my eye. I modified it to suit my taste. You can also use cooked chicken pieces in this recipe, just add them right at the end instead of earlier in the process.
Provided by Sackville
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan and soften the onions, garlic, ginger and chilli for 3-4 minutes.
- Increase the heat slightly and add the leeks and potatoes.
- Season with salt and pepper, cover and let cook for about 5 minutes, stirring occasionally, until the leeks begin to soften.
- Stir the chicken and cook until it browns in patches.
- Now add the peppers and the stock.
- Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes until the chicken is tender and cooked through and the potatoes are also cooked.
- Taste and adjust the seasoning before serving.
- Sprinkle over some coriander.
- You may also like to add a bit of lemon juice.
SPICY CHICKEN SOUP
I created this dish one night just fiddling around. Everyone who tries it loves it, even those who hate spicy foods. My husband swears it is like Moroccan food, so I suggest serving it over cous cous.
Provided by Momma Zakaria
Categories Lunch/Snacks
Time 2h15m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Put water, onions, chicken, and potatoes into a large pot and bring to a boil.
- Add in all seasonings stir well, then lower heat and cook on lowest setting for around 2-3 hours. Check flavor every hour, and add more of seasonings if desired.
- BONUS! If you separate the chicken and vegetables from the broth and strain the broth so it is clear, you can make cous cous using the broth and serve the vegetables over the cous cous as a truly Moroccan style dish!
SPICY CHICKEN AND VEG SOUP
i came up with this soup one day when i was tired of eating sandwiches for lunch. i happened to have all the ingredients on hand. I make a big batch and freeze so i can have some whenever i want. i never measure anything, so please know that all measurements are my best guesses.
Provided by A.S.K.
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil over med heat in a med sauce pan. Add vegetables and cook 5 to 10 minutes.
- Pour in V8 and chicken stock, bring to a boil. Add bay leaf and seasonings.
- Continue to boil until all veggies are tender, and flavors are blended.
- To serve put a big spoonful of rice in each bowl and top with soup.
Nutrition Facts : Calories 277.2, Fat 8.7, SaturatedFat 2.4, Cholesterol 66, Sodium 721.6, Carbohydrate 20.6, Fiber 3.3, Sugar 10.3, Protein 28.9
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