Best 5 Grilled Chicken Vegetable Soup Recipes

Indulge in a symphony of flavors with our delectable Grilled Chicken Vegetable Soup, a culinary masterpiece that tantalizes your taste buds. This wholesome soup is not just a meal; it's an experience, a journey through fresh, vibrant ingredients that come together in perfect harmony. Savor the tender grilled chicken, succulent vegetables, and aromatic herbs, all simmered in a rich, flavorful broth that warms your soul. With three variations to choose from, this recipe caters to diverse preferences. The Classic Grilled Chicken Vegetable Soup is a timeless delight, featuring an array of colorful vegetables and a savory broth. For a touch of spice, try the Spicy Grilled Chicken Vegetable Soup, where a blend of chili peppers adds a fiery kick. And for those who prefer a creamy indulgence, the Creamy Grilled Chicken Vegetable Soup is a dream come true, with its velvety texture and subtle hints of garlic and Parmesan cheese. Each variation promises a unique culinary adventure, so gather your ingredients and let's embark on a culinary journey that will leave you craving for more.

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

GRILLED CHICKEN TAMARIND SOUP

Grilled Chicken Tamarind Soup image

Provided by Valerie Bertinelli

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
4 ounces cremini mushrooms, sliced
1 teaspoon kosher salt
2 carrots, peeled and thinly sliced
1 small yellow onion, thinly sliced
6 cups chicken broth
2 tablespoons fish sauce
One 5-ounce jar tamarind paste
4 heads baby bok choy, chopped
1 grilled chicken breast, thinly sliced
2 scallions, sliced, for garnish

Steps:

Heat the oil in a large stockpot over medium-high heat. Add the mushroom, salt, carrot and onion and saute until the vegetables begin to soften, about 3 minutes. Add the broth, fish sauce and tamarind, bring to a boil and then reduce the heat and simmer until the vegetables are fully cooked, about 10 minutes. Add the bok choy and chicken and continue to simmer until the bok choy is cooked and the chicken is heated through, about 5 minutes. Ladle the soup into bowls and serve with a sprinkling of scallions.

GRILLED CHICKEN SOUP

Grilled Chicken Soup image

April showers bring May flowers, but that doesn't mean you have to stay indoors and avoid using your barbecue. Get outside and grill with some delicious recipes to bring a little cold weather comfort food to your dinner table.

Provided by Mary Jenny

Categories Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 -5 carrots
1 sweet onion
4 -5 fingerling potatoes
1 stalk celery
2 -3 chicken breasts
3 cups chicken stock
1/4 cup hot sauce
1 1/2 cups cream
1 cup beer (Rickard's Red)
salt and pepper
crumbled blue cheese, for topping

Steps:

Coat grill with olive oil and pre-grill carrots, sweet onion, fingerling potatoes and chicken breasts. Cook through three quarters of the way to allow final cook in the soup. Cool and chop all into hearty sized cubes.
In a large pot combine chicken stock, hot sauce, cream and beer. Stir well.
Add chopped ingredients and simmer soup for 1 hour.
To thicken soup so consistency is more like a stew, stir in a little flour.
Serve in bowls topped with crumbled blue cheese.
Pair with a beer and enjoy.

CHICKEN VEGETABLE SOUP

Chicken Vegetable Soup image

I love eating a big bowl of this colorful, fresh-tasting soup on a winter's day. What a great way to warm up! -Ruth Wimmer, Bland, Virginia

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 cups chicken broth
1 cup fresh or frozen corn
1 small celery rib, chopped
1 small carrot, chopped
1 small onion, chopped
1 cup shredded cooked chicken
1/2 cup canned diced tomatoes
Salt and pepper to taste

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.

Nutrition Facts : Calories 254 calories, Fat 7g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 1166mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 25g protein.

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

Tips:

Use a variety of vegetables to add flavor and texture to your soup. Some good options include carrots, celery, onions, potatoes, and bell peppers.
You can use any type of chicken you like for this soup. Boneless, skinless chicken breasts or thighs are a good option, or you can use a whole chicken and remove the meat from the bones after it is cooked.
If you don't have time to grill the chicken, you can cook it in a skillet over medium heat until it is cooked through.
Add the vegetables to the soup pot in order of how long they take to cook. For example, add the carrots and celery first, then the potatoes and bell peppers. This will help to ensure that all of the vegetables are cooked evenly.
Season the soup to taste with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika, to taste.
Serve the soup hot, garnished with fresh herbs, such as parsley or cilantro.

Conclusion:

This grilled chicken vegetable soup is a healthy and delicious meal that is perfect for a cold day. It is packed with flavor and nutrients, and it is easy to make. So next time you are looking for a comforting and satisfying soup, give this recipe a try. You won't be disappointed!