Best 3 Chunky Chicken Vegetable Soup Recipes

Indulge in a hearty and wholesome Chunky Chicken Vegetable Soup, a classic comfort food that warms the soul on chilly days. This delectable soup is packed with tender chicken, an array of colorful vegetables, and a rich, flavorful broth that tantalizes the taste buds. With its simple yet satisfying ingredients, this soup is a perfect addition to any home cook's repertoire. Whether you're looking for a quick and easy weeknight meal or a cozy weekend lunch, this Chunky Chicken Vegetable Soup is sure to become a family favorite. Explore variations of this classic soup, including a Slow Cooker Chunky Chicken Vegetable Soup for hands-free convenience, a One-Pot Chunky Chicken Vegetable Soup for easy cleanup, and a Vegetarian Chunky Vegetable Soup for a meatless option. Each recipe offers unique flavors and cooking methods, ensuring that there's a perfect Chunky Chicken Vegetable Soup for every taste and occasion.

Check out the recipes below so you can choose the best recipe for yourself!

CHUNKY CHICKEN-VEGETABLE NOODLE SOUP

Chunky Chicken-Vegetable Noodle Soup image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 29

Ingredients

2 tablespoons EVOO
2 carrots, peeled, quartered lengthwise, cut into 1/2-inch thick pieces
3 to 4 ribs celery with leafy tops, spilt lengthwise, cut into 1/2-inch thick pieces
1 large onion, chopped 1/2-inch dice
1 fresh bay leaf
1 small to medium zucchini, quartered lengthwise and cut into 1/2-inch thick pieces
Salt and pepper
2 cloves garlic, sliced
2 leeks, halved lengthwise, cut into 1/2-inch half moons
2 tablespoons tomato paste
2 large tomatoes, grated on large side of box grater
1 to 1 1/2 pounds diced Poached Chicken, recipe follows
2 quarts chicken stock/poaching liquids from Poached Chicken
8 ounces extra-wide egg noodles
2 tablespoons butter
1/4 cup finely chopped parsley or parsley and dill combined
1/4 cup finely chopped parsley or parsley and dill combined
A little lemon zest, for garnish
1 whole chicken (4 to 5 pounds)
1 teaspoon whole black peppercorns
2 ribs celery, coarsely chopped
2 cloves garlic, crushed
1 large fresh bay leaf
1 carrot, peeled and coarsely chopped
1 lemon, sliced
1 onion, peeled and quartered
Herb bundle of parsley, rosemary and thyme
Herb bundle of parsley, rosemary and thyme
Salt

Steps:

Heat a soup pot with the EVOO over medium-high heat. Add the carrots, celery and onions. Cook, partially covered, 3 to 4 minutes. Add the bay leaf, zucchini and some salt and pepper. Partially cover and cook 5 minutes more. Then add the garlic and leeks. Stir 1 to 2 minutes. Add the tomato paste, and stir for 1 minute. Add the grated tomatoes, chicken and stock. Bring to a low boil, adjust the salt and pepper to taste, cool and store. Reheat over medium heat.
To serve, heat a medium pot of salted water to boil. Cook the noodles to al dente, 5 minutes or so. Drain and toss the noodles with the butter, herbs and some salt and pepper.
Stir a little lemon zest into the soup. Place a small mound of noodles in each bowl and ladle chunky chicken and vegetable soup over top.
Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string, sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in the stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Cut half of the meat into bite-size chunks for the soup. Thinly slice or pull the remaining meat, and reserve for another use.

CHUNKY CHICKEN VEGETABLE SOUP

Chunky Chicken Vegetable Soup image

With lots of beans, chicken and tons of veggies, this quick soup is a filling family-pleaser, and it tastes like it's been cooking all day! Simple and Delicious Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 7 cups.

Number Of Ingredients 14

Ingredients

3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 cup chopped onion
2 teaspoons olive oil
1-1/2 teaspoons minced garlic
2 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) vegetable broth
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1-1/2 cups frozen mixed vegetables, thawed
1 cup frozen chopped broccoli, thawed
1 can (4 ounces) chopped green chilies
3/4 teaspoon Italian seasoning
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese

Steps:

In a Dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; stir in the beans, vegetables and seasonings. Cook, stirring occasionally, for 8-10 minutes or until vegetables are tender. Garnish with cheese.

Nutrition Facts : Calories 332 calories, Fat 6g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 1387mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 12g fiber), Protein 28g protein.

CHUNKY CHICKEN VEGETABLE SOUP

Chunky Chicken Vegetable Soup image

From a package of Good Seasons Italian dressing mix. Sounds Yummy and easy. My newest kick is soup, so my poor family has to endure. This one seems like it would appeal to the kiddos. I'll probably use reduced sodium chicken broth and either orzo pasta or my left over white rice ... or maybe pre-cooked wild rice.

Provided by PeytonandKaylansMama

Categories One Dish Meal

Time 30m

Yield 5 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb chicken breast, cut into bite sized pieces
1 teaspoon oil
1 (14 1/2 ounce) can chicken broth
1 1/2 cups water
2 cups assorted fresh vegetables, cut up (sliced carrots, broccoli florets, and chopped red peppers)
1 (2/3 ounce) envelope Italian salad dressing mix
1/2 cup instant rice, uncooked
2 tablespoons chopped fresh parsley

Steps:

Cook chicken in hot oil; in large saucepan on medium high heat for 5 minutes or until cooked through.
Add broth, water, vegetables and salad dressing mix. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes.
Stir in rice and parsley; cover. Remove from heat Let stand 5 minutes.
Enjoy!

Nutrition Facts : Calories 122.7, Fat 5.2, SaturatedFat 1.3, Cholesterol 29.1, Sodium 30.7, Carbohydrate 7.9, Fiber 0.2, Protein 10.2

Tips:

Prep your veggies in advance: Cut and chop your vegetables ahead of time to make the cooking process faster and easier.
Use a variety of vegetables: This will add flavor and texture to your soup. Some good options include carrots, celery, onions, potatoes, and green beans.
Don't overcook your vegetables: You want them to be tender but still have a slight crunch.
Use a good quality chicken broth: This will make a big difference in the flavor of your soup. If you don't have any on hand, you can use water instead.
Season your soup to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a bay leaf or two for extra flavor.
Serve your soup with a variety of toppings: This could include crackers, bread, cheese, or sour cream.

Conclusion:

This chunky chicken vegetable soup is a hearty and flavorful meal that is perfect for a cold winter day. It is made with a variety of fresh vegetables, chicken, and a rich chicken broth. The soup is easy to make and can be tailored to your own personal taste. So next time you are looking for a warm and comforting meal, give this chunky chicken vegetable soup a try.

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