Best 5 Chicken Soup With Loads Of Vegetables Recipes

Indulge in a comforting and wholesome culinary experience with our carefully curated collection of chicken soup recipes, each bursting with the goodness of fresh vegetables and brimming with flavors. From the classic and comforting "Chicken Soup with Loads of Vegetables" to the tantalizing "Tuscan Chicken Soup with Kale and Cannellini Beans," our diverse selection caters to every palate and dietary preference. Discover the vibrant and flavorful "Thai Coconut Chicken Soup with Lemongrass and Ginger," or immerse yourself in the rich and hearty "Chicken and Wild Rice Soup." For a taste of rustic simplicity, try the "French Country Chicken Soup with Root Vegetables," or savor the aromatic and soul-satisfying "Vietnamese Chicken Noodle Soup (Pho Ga)." With options ranging from traditional to exotic, our chicken soup recipes are guaranteed to warm your heart and nourish your soul.

Let's cook with our recipes!

CHICKEN VEGETABLE SOUP

Chicken Vegetable Soup image

Perfect for chilly nights or lazy afternoons, chicken vegetable soup is the ultimate go-to comfort food!

Provided by Holly Nilsson

Categories Chicken Main Course Side Dish Slow Cooker Soup

Time 35m

Number Of Ingredients 11

Ingredients

1 onion (diced)
2 tablespoons butter
2 potatoes ( peeled and cut into 1/2" cubes)
1 tablespoon flour
4 cups chicken broth
14 ½ ounces can diced tomatoes (with juices)
½ teaspoon dried basil
½ teaspoon dried oregano
2 cups frozen mixed vegetables (defrosted)
2 cups cooked chicken
2 teaspoons fresh parsley (chopped)

Steps:

Cook onion in butter over medium heat until it starts to soften, about 3 minutes.
Add potatoes and cook an additional 3-4 minutes. Stir in flour and cook 1 minute more.
Add broth, tomatoes and seasonings. Simmer 12 minutes or until potatoes are softened.
Stir in vegetables and chicken. Simmer 5 minutes more.
Taste and season with salt and pepper.
Garnish with parsley and serve.

Nutrition Facts : Calories 272 kcal, Carbohydrate 22 g, Protein 27 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 75 mg, Sodium 1153 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

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

Ingredients

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

CHICKEN SOUP WITH LOADS OF VEGETABLES

Chicken Soup with Loads of Vegetables image

Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM's addition.

Provided by Joan Nathan

Categories Soup/Stew Chicken Purim Sukkot Rosh Hashanah/Yom Kippur Carrot Parsnip Zucchini Kosher Rutabaga Dill Parsley

Yield Yield: about 10 servings (M)

Number Of Ingredients 16

Ingredients

4 quarts water
1 large cut-up chicken, preferably stewing or large roaster
Marrow bones (optional)
2 whole onions, unpeeled
4 parsnips, peeled and left whole
1/2 cup chopped celery leaves plus 2 stalks celery and their leaves
2 stalks celery and their leaves
1 rutabaga, peeled and quartered
1 large turnip, peeled and quartered
1 kohlrabi, quartered (optional)
6 carrots, peeled and left whole
6 tablespoons chopped fresh parsley
6 tablespoons snipped dill
1 tablespoon salt
1/4 teaspoon pepper
1 zucchini

Steps:

1. Put the water and the chicken in a large pot and bring the water to a boil. Skim off the froth.
2. Add the marrow bones, onions, parsnips, celery, 3/4 of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tablespoons of the dill, and the salt and pepper. Cover and simmer of 2 1/2 hours, adjusting the seasoning to taste.
3. Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify. Remove the skin and bones from the chicken and cut the meat into bite-size chunks. Refrigerate. Remove the fat from the soup.
4. Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well as a few pieces of chicken. Simmer about 15 minutes or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill. You can also add noodles, marrow, or clos (matzah) balls.

CHICKEN WILD RICE SOUP

Chicken Wild Rice Soup image

I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. -Virginia Montmarquet, Riverside, California

Provided by Taste of Home

Categories Dinner Lunch

Time 1h

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 15

Ingredients

2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

Steps:

In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.

Nutrition Facts : Calories 154 calories, Fat 6g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 807mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

CLASSIC CHICKEN-VEGETABLE SOUP

Classic Chicken-Vegetable Soup image

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

Ingredients

Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
4 medium carrots, cut into 1/4-inch rounds
3 medium celery stalks, cut into 1/4-inch slices
2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
Coarse salt and ground pepper

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

Tips:

Use a variety of vegetables. The more vegetables you use, the more nutritious and flavorful your soup will be. Some good choices include carrots, celery, onions, potatoes, leeks, parsnips, turnips, and green beans.
Don't be afraid to experiment with different herbs and spices. Some good choices include thyme, rosemary, oregano, basil, bay leaves, garlic, and peppercorns.
Use a good quality chicken broth. The better the broth, the better the soup will be. If you don't have time to make your own broth, you can use a store-bought broth. Just be sure to choose one that is low in sodium.
Cook the soup low and slow. This will help the flavors to develop and the vegetables to become tender.
Serve the soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Chicken soup with loads of vegetables is a healthy, hearty, and flavorful soup that is perfect for a cold winter day. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can easily make a delicious pot of chicken soup that your whole family will enjoy.