Best 6 Oh So Good Chicken Vegetable Soup Recipes

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Indulge in a hearty and comforting Oh-So-Good Chicken Vegetable Soup, a culinary delight that promises a symphony of flavors to warm your soul. This classic soup is elevated with juicy chicken, tender vegetables, and a rich, flavorful broth that will tantalize your taste buds. Packed with an array of vibrant ingredients, this soup is not only delicious but also a wholesome meal that nourishes your body and mind. Dive into this culinary journey and discover the goodness that awaits you in every spoonful.

In this comprehensive guide, you'll find a collection of recipes that cater to various dietary preferences and tastes. Whether you're a meat lover, a vegetarian, or someone seeking a gluten-free option, there's a recipe here to satisfy your cravings. From the classic chicken-based soup to its vegetarian counterpart and a flavorful gluten-free variation, these recipes offer something for everyone.

Embark on a culinary adventure as you explore the nuances of each recipe. Learn how to create a rich and flavorful broth using a combination of aromatic vegetables, savory herbs, and tender chicken. Discover the art of selecting the perfect vegetables that will add a burst of color, texture, and nutrients to your soup.

With step-by-step instructions and helpful tips, these recipes will guide you through the process of crafting a delicious and satisfying soup. Whether you're a seasoned cook or just starting your culinary journey, you'll find everything you need to make this Oh-So-Good Chicken Vegetable Soup a staple in your kitchen.

Let's cook with our recipes!

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

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

OH-SO-GOOD CHICKEN VEGETABLE SOUP



Oh-So-Good Chicken Vegetable Soup image

A bowl of this chicken vegetable soup is just what you need if you're under the weather, it's cold outside, or just because! It's hearty, healthy, and simply oh-so-good.

Provided by Lisa from A Day in the Kitchen

Categories     Soup

Number Of Ingredients 12

6 skin-on bone-in chicken thighs
4 cups water
2 tbs olive oil
1/2 medium onion (diced)
2 carrots (chopped)
4 cloves garlic (minced)
1 1/2 tsp salt
1 L carton organic chicken broth
broccoli
cauliflower
zucchini
green beans

Steps:

  • In a 2-quart pot, combine fresh chicken thighs and 4 cups water and bring to a boil. Reduce heat to a simmer and let cook for 30 minutes, skimming the broth every few minutes until most of the scum is gone.
  • Heat stockpot over medium heat. Add oil and cook onions, carrots, and garlic. Add 1 1/2 tsp salt and cook until tender, about 5 minutes, stirring occasionally so garlic does not burn.
  • Add chicken and stock to the onions and carrots in the stockpot.
  • Add the 1L carton of organic chicken broth.
  • Bring entire mixture to a boil, then reduce heat to low and let simmer for at least 1 - 1 1/2 hours. Cover with lid, leaving a small gap.
  • Remove chicken pieces from the soup. Add tender vegetables (broccoli, cauliflower, zucchini, etc.) to the soup.
  • Remove chicken meat from the bones, discarding the skin and cartilage. Shred the chicken meat and return to the soup.
  • Heat through until vegetables are tender.
  • Feel free to add 1/2-1 cup water if the soup has reduced too much after 3-4 hours of simmering.
  • Season to taste with salt and fresh ground black pepper.

Nutrition Facts : Calories 225 kcal, ServingSize 1 bowl

HOMEMADE CHICKEN AND VEGETABLE SOUP



Homemade Chicken and Vegetable Soup image

Provided by Food Network

Time 55m

Yield about 10 to 12 servings

Number Of Ingredients 27

2 tablespoons olive oil
Pinch crushed red pepper
1 chicken (3 pounds) boned, skinned, and visible fat removed, diced, (save the bones and carcass)
3 quarts chicken stock
1 pound assorted small dried pasta shapes, such as stars, tubes, shells, etc.
12 small thermoses
Creole seasoning, recipe follows
1 1/2 cups chopped onions
1 cup chopped celery
1 cup diced carrots
1/2 cup chopped green onions
2 tablespoons minced garlic
1/4 cup fresh parsley leaves
2 tablespoons chopped fresh basil
4 bay leaves
2 cups assorted chopped fresh vegetables, such has beans, zucchini, yellow squash, or cabbage, small dice
1 1/2 cups torn spinach leaves, cleaned and stemmed
1 cup finely chopped fresh parsley leaves
12 small resealable plastic snack bags
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
2 tablespoons salt
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • In a large sauce pot, heat the olive oil. Season the chicken with Creole seasoning. When the oil is hot, add the chicken, bones, and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Creole seasoning. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and bring the liquid to a boil. Add the pasta. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the pasta is tender. Reseason if necessary. Serve hot. Ladle the soup into thermoses and seal tightly with the lid. Place a spoonful of the parsley into each bag and seal completely.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

OH-SO-GOOD CHICKEN SOUP



Oh-So-Good Chicken Soup image

I came up with this soup one weekend when my wife and I were hungry for something better than the standard. The first attempt turned out fantastic, and now I've got the recipe down to 20 minutes. -Chris Dalton, Mundelein, Illinois

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

4 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups uncooked bow tie pasta
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
4 green onions, chopped
1 pound fresh asparagus, cut into 1-inch pieces
1-1/2 cups sliced fresh shiitake mushrooms
1 garlic clove, minced
1/8 teaspoon pepper
6 tablespoons shredded Parmesan cheese

Steps:

  • In a large saucepan, bring broth to a boil. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until pasta is tender, stirring occasionally., Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken and green onions; cook and stir 5 minutes. Add asparagus, mushrooms and garlic; cook and stir 2-3 minutes or until chicken is no longer pink and asparagus is crisp-tender. Sprinkle with pepper., Add chicken mixture to pasta mixture; heat through. Sprinkle with cheese. Freeze option: Before adding cheese, cool soup. Freeze soup and cheese separately in freezer containers. To use, partially thaw soup in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with cheese.

Nutrition Facts : Calories 250 calories, Fat 6g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 909mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g 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

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

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

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.

Tips:

  • Choose the right chicken: For the best flavor, use bone-in, skin-on chicken breasts or thighs.
  • Don't overcrowd the pot: If you're using a small pot, cook the chicken in batches so that it doesn't overcrowd the pot and cook evenly.
  • Use a variety of vegetables: The more vegetables you use, the more flavorful your soup will be. Some good options include carrots, celery, onions, potatoes, and peas.
  • Don't overcook the vegetables: You want the vegetables to be tender, but not mushy. Cook them until they are just tender when pierced with a fork.
  • Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a bay leaf or two for extra flavor.
  • Let the soup cool slightly before serving: This will help to prevent the vegetables from becoming mushy.

Conclusion:

This easy chicken vegetable soup is a delicious and hearty meal that is perfect for a cold winter day. It's also a great way to use up leftover chicken. With just a few simple ingredients, you can make a delicious and healthy soup that the whole family will enjoy.

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