Best Easy Chicken Vegetable Soup Recipes

Quick and Easy Chicken Vegetable Soup image

Provided by Polihali

Categories Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 cup cooked chicken
2 (10 1/2 ounce) cans cream of chicken soup
2 (14 ounce) cans Swanson chicken broth
10 ounces california style frozen vegetables
1/2 knorr chicken bouillon cube

Steps:

Pour cream of chicken soup, chicken broth, and frozen vegetable in a pot, heat just to boiling, stirring occasionally.
Add chicken and chicken bouillon, keep stirring until bouillon is completely dissolved and chicken heated.
Reduce heat and simmer uncovered for 5 more minutes.
Serve and enjoy!

Nutrition Facts : Calories 270, Fat 12.2, SaturatedFat 3.4, Cholesterol 27.1, Sodium 2357.6, Carbohydrate 21.8, Fiber 2.8, Sugar 1.6, Protein 19.1

Easy Chicken Vegetable Soup image

Provided by Melinda 2

Categories Stocks

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
2 large carrots, diced
2 stalks celery, diced
1 large onion, diced
1 elephant garlic clove, quartered and thinly sliced
2 (32 ounce) boxes chicken stock (Kirkland)
1 (14 1/2 ounce) can fire-roasted tomatoes
1 sprig fresh rosemary
2 teaspoons dried basil
1/4 teaspoon ground red pepper
2 (12 1/2 ounce) cans chicken breasts (Kirkland)
4 cups mixed vegetables, Frozen Organic (Kirkland, 0r whatever frozen vegetables you like)
1 cup fresh broccoli florets
salt and pepper
2 tablespoons extra virgin olive oil
3 tablespoons fresh parsley, finely chopped

Steps:

Heat 1 Tbsp olive oil, med-high heat, in large (8qt) stock pan.
Saute carrots, celery, and onion for a couple of minutes. Add garlic, a couple pinches of salt, and continue to saute until you smell the garlic (about a minute or two).
Add Chicken Stock, Fire Roasted Tomatoes, Rosemary, Basil and about 1/4 tsp ground red pepper (more or less for your taste), 1/4 tsp salt and pepper. Bring to a boil, reduce heat, cover and simmer about 30 minutes. Remove rosemary sprig.
Add Chicken, frozen veggies and broccoli. Heat through. Salt and pepper if needed for taste. More red pepper can be added if you want a little more heat, and if you want a little more garlic flavor you can add some garlic powder.
Drizzle with remaining 2 tbsp olive oil and sprinkle with the fresh parsley and serve.

Nutrition Facts : Calories 348.1, Fat 16.4, SaturatedFat 3.9, Cholesterol 63.5, Sodium 599.8, Carbohydrate 22.2, Fiber 4.1, Sugar 8.6, Protein 27.5

EASY CHICKEN VEGETABLE SOUP image

Provided by Dorene Fishkin @Dorene_Fishkin

Number Of Ingredients 8

1--1.4oz. package(s) vegetable soup mix (knorr )
3 package(s) vegetable broth, mix (swanson's flavor boost )
16 ounce(s) frozen mixed vegetables of your choice
8 ounce(s) additional frozen vegetables of your choice
7 cup(s) water
1--5.5oz cup(s) v-8 vegetable juice
2 cup(s) cooked chicken breasts, in bite sized pieces
8 ounce(s) cooked noodles

Steps:

Bring the water,vegetable broth packets, and vegetable soup mix to a boil. Add the frozen vegetable, and V-8. Reduce heat and cook for 10 minutes.
Add the cooked chicken breasts and cooked noodles. Warm the mixture until ready to serve. Enjoy !!