Texas Chicken Vegetable Soup Recipes
TEXAS CHICKEN VEGETABLE SOUP
Chicken vegetable soup with a Texas twist! Made from items you can keep in the panty, this soup is also a great recipe for once a month cooking. I even put a bag of cheese in the freezer alongside the soup and take it all out when I am ready to serve.
Provided by BaysChick
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Combine vegetable juice, chicken broth, chicken, green onions, cilantro, Worcestershire sauce, garlic powder, chili powder, and cumin in a large pot. Bring to a boil; reduce heat and simmer until flavors combine, about 25 minutes.
- Ladle into bowls and garnish with crushed tortilla chips and Monterey Jack cheese.
Nutrition Facts : Calories 509.6 calories, Carbohydrate 49.4 g, Cholesterol 57 mg, Fat 25.9 g, Fiber 5.3 g, Protein 22.9 g, SaturatedFat 8.1 g, Sodium 1949.9 mg, Sugar 11 g
ONE POT CHICKEN VEGETABLE SOUP RECIPE
Quick and easy chicken vegetable soup recipe, homemade with simple ingredients in one pot on stovetop. It's healthy, loaded with Italian seasoning, veggies, chicken.
Provided by Abeer
Categories Main Course
Time 55m
Number Of Ingredients 21
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!
Nutrition Facts : Calories 243 kcal, Carbohydrate 33 g, Protein 15 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 29 mg, Sodium 966 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving
CLASSIC CHICKEN-VEGETABLE SOUP
You can't go wrong with this classic chicken-vegetable soothing soup-it's good for what ails you. This traditional recipe is delicious and easy to make.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 5
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.
Nutrition Facts : Calories 269 g, Fat 7 g, Fiber 5 g, Protein 31 g, SaturatedFat 2 g
TEXAS CHICKEN SOUP
Make and share this Texas Chicken Soup recipe from Food.com.
Provided by Templar
Categories Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Put a large stock pot on medium heat. Into the large pot, empty the canned stuff and mix in the two packets of seasoning.
- For best results use the "Hidden Valley Ranch Salad Dressing & Seasoning Mix.".
- Chop the onion and chop the chicken breast, then put both into a skillet with a bit of olive oil over medium heat until the chicken is cooked.
- Once the meat is browned, drain and add the chicken and onion to the stock pot.
- Cover and simmer for one hour.
- Sprinkle shredded cheese over each bowl and serve with torilla chips.
Nutrition Facts : Calories 783.9, Fat 9.8, SaturatedFat 1.9, Cholesterol 109, Sodium 2223.2, Carbohydrate 115.2, Fiber 24.3, Sugar 15.3, Protein 67
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- To make the chicken and broth, place the chicken in a large pot, along with the onion, garlic, salt, pepper, allspice, jalapeño, cilantro, and bay leaf. Cover with water, bring to a boil and then turn down the heat and simmer uncovered for 45 minutes.
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- As the chile soaks, turn on the broiler and place a rack 6 inches from the heating element. Place the tomatoes, onion, garlic, and jalapeño in a cast-iron skillet and cook for 10 minutes or until everything is starting to blacken. Remove the garlic and place in it a blender. Flip over the onion and jalapeño (leaving the tomatoes as they are), and return the skillet to the oven. Cook for 10 more minutes then remove the skillet from the oven.
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