Best Hearty Chicken And Vegetable Soup Recipes

HEARTY ITALIAN CHICKEN AND VEGETABLE SOUP

Steps:

• 1. Heat the oil in a Dutch oven set over medium heat. Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind. Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes. Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove the meat from the bones in large strips, and set aside.
• 2. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes. Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing.

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 CHICKEN, VEGETABLE AND WILD RICE SOUP

Steps:

• For the stock - In a large stock pot, bring the chicken, water, onion, carrot, celery and bay leaves to a boil. Boil until the chicken is cooked through. Remove the chicken, shred and return to the pot. Discard the bones. Add the soup base and stir to dissolve. If starting with cooked turkey, mix with water, bay leaves and soup base and bring to boil.
• For the soup - After returning the chicken to the pot, bring back to boil. Add the wild rice and cook for 15 minutes. Remove the stock veggies (onion, carrot, celery and bay leaves) and discard. Add the diced carrots, celery and onion and cook for 15 minutes. Add zucchini, mushrooms and tomatoes and cook for another 10 minutes. Add the Parmesean cheese rinds, if using, and the Pepper and cook for another 5-10 minutes more until the cheese gets melty.
• Serve with biscuits or bread.

HEARTY CHICKEN-VEGETABLE AND WILD RICE SOUP {PENZEYS} RECIPE - (4.2/5)

Steps:

• FOR THE STOCK: In an 8 quart stock pot, bring the chicken or turkey, water, onion, carrot, celery and bay leaves to a boil. Boil until the chicken is cooked through. Remove chicken, shred and return to the pot. Discard the bones. Add soup base and stir to dissolve. If starting with cooked turkey, mix it with water, bay leaves and soup base and bring to a boil. FOR THE SOUP: After returning the shredded meat to the pot, bring back to a boil. Add wild rice and cook 15 minutes. Remove the stock veggies-onion, celery, carrot, bay leaves-and discard. Add the diced carrots, celery and onion and cook another 15 minutes. Add zucchini, mushrooms and tomatoes and cook 10 minutes more. Add the Parmesan rinds, if using {and you really should use them} and the pepper and cook 5-10 minutes more until the cheese gets melty. Serve with biscuits or bread. 1 Cup {269g}=Calories 90/Cals From Fat 30 Total Fat 3.5g/Chol 25mg/Sodium 460mg Carbs 9g/Dietary Fiber 1g/Sugars 3g Protein 7g

HEARTY CHICKEN AND VEGETABLE SOUP

Steps:

• 1. Combine the flour, salt, and tarragon in a L bowl. Add the chicken and toss to coat. 2. Lightly coat the bottom or a 4 - 5 qt. pot w/ cooking spray. Add the oil and place over M-high heat. Add the chicken and cook, stirring frequently, 5 min., or until lightly browned and no longer pink inside. Remove the chicken and set aside. 3. Stir in the carrots, mushrooms, broth, and hot-pepper sauce and bring to a simmer. Cover and simmer 15 minutes, stirring occasionally. 4. Stir in the chiocciole and reserved chicken and cook 12 minutes.