Best 6 Hearty Chicken Vegetable Soup Iii Recipes

CHICKEN VEGETABLE SOUP

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.

HEARTY CHICKEN VEGETABLE SOUP I

Steps:

• Place chicken, onion, celery, salt, basil, and pepper in a 10 quart stock pot. Fill stock pot with water until ingredients are fully covered and bring to a boil. Let simmer for 1 and 1/2 hours or until chicken is tender.
• Remove chicken from pot with slotted spoon and set aside for later.
• Add carrots, squash, zucchini, mushrooms, red pepper, tortellini, chicken soup base and uncooked noodles to stock pot and increase temperature to medium heat.
• While noodles and vegetables are cooking, tear chicken apart from bones. Cut up into pieces and add to soup in stock pot. Be sure to add additional water if ingredients are not fully covered. Bring to a boil, then reduce to a simmer for about 10 minutes or just until noodles are cooked. Enjoy

HEARTY CHICKEN AND VEGETABLE SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 2 minutes or until soft but not coloured.
• Add carrot, celery, zucchini and swede. Cook for 2 minutes.
• Stir in soup mix, stock, chicken and 1 cup cold water. Increase heat to high. Bring to the boil.
• Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetables are tender add a little more water/stock if required.
• Remove chicken legs from soup. Allow to cool slightly. Remove meat from bones.
• Roughly chop chicken meat and add to soup.
• Season with salt and pepper.
• Ladle soup into bowls. Serve.

HEARTY VEGETABLE SOUP

Steps:

• In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

HEARTY CHICKEN VEGETABLE SOUP

Steps:

• In a stock pot, saute green peppers and onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 40 minutes or until potatoes are tender, stirring occasionally.

HEARTY CHICKEN VEGETABLE SOUP

Steps:

• Bring water and broth to a simmer in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered.
• While chicken is poaching, cook onion in oil in a 4-quart heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes. Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes. Remove from heat.
• While vegetables are cooking, shred chicken into 1/4-inch-wide strips (about 1 inch long). When vegetables are done simmering, stir chicken into soup along with parsley.