Best Victory Garden Chicken Vegetable Soup Recipes

POTLUCK CHICKEN VEGETABLE SOUP

Potluck Chicken Vegetable Soup image

I experimented with different variations, and this is the best chicken vegetable soup recipe I came up with. It's especially good to take to potlucks or share with friends. I often take a bowl to work to heat up for a fast lunch. -Bertha Vogt, Tribune, Kansas

Provided by Taste of Home

Categories Dinner Lunch

Time 2h35m

Yield 16 servings (about 4 quarts).

Number Of Ingredients 16

Ingredients

1 roasting chicken (about 5 pounds), cut up and skin removed
2 celery ribs, sliced
1 large onion, chopped
2-1/2 quarts water
1 can (14-1/2 ounces) stewed tomatoes
4 medium carrots, sliced
2 medium potatoes, peeled and cubed
1 medium turnip, peeled and cubed
2 tablespoons chicken bouillon granules
1/2 teaspoon minced fresh parsley
3/4 teaspoon each dried basil, oregano and tarragon
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon garlic powder
2 cups fresh broccoli florets
2 cups frozen peas, optional

Steps:

Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer until chicken is tender, 1-1/2 to 2 hours. Remove chicken; cool. , Remove meat from bones and cut into bite-size pieces; return to pan. Add the tomatoes, carrots, potatoes, turnip, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add broccoli and peas if desired; simmer until vegetables are tender, 15-20 minutes longer.

Nutrition Facts : Calories 195 calories, Fat 9g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 537mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.

GRANDPA'S GARDEN CHICKEN SOUP

Grandpa's Garden Chicken Soup image

Grandpa sends me veggies from his huge garden every year and I use 'em for this soup, which has been called 'the best soup I've ever eaten' by friends. It's pretty unstructured and can change to meet your personal tastes. It's basically a chicken veggie soup; it's the FRESH veggies that make it the best. I just throw stuff in until it looks and tastes the way I want it to. It's also GREAT if you're sick; I swear it'll cure what ails ya! YUM! The longer you SLOWLY cook the soup, the more flavorful it becomes. I often eat a bowl while it's simmering 'cause I can't wait.

Provided by SRF0079

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 2h

Yield 12

Number Of Ingredients 17

Ingredients

1 whole chicken, quartered
water, to cover
½ large onion, chopped
1 stalk celery with leaves, cut into chunks
3 cubes chicken bouillon
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
1 tablespoon chopped garlic
1 pinch salt and ground black pepper to taste
2 Yukon Gold potatoes, diced
2 kohlrabi bulbs, peeled and diced
2 carrots, sliced
1 large turnip, diced
½ medium head cabbage, chopped
2 ears sweet corn, cut from cob
4 ounces fresh green beans, trimmed
1 tomato, chopped

Steps:

Put chicken pieces in a large stockpot; pour enough water over chicken to cover completely. Add onion, celery, bouillon cubes, basil, parsley, garlic, salt, and pepper to the pot; bring to a simmer over medium-high heat. Cook at a simmer until the chicken is cooked through and tender, about 1 hour.
Remove and discard celery chunks. Remove chicken to a cutting board to cool; cut as much meat as possible from the bones and chop roughly. Return chicken to stock.
Stir potatoes, kohlrabi, carrots, and turnip into the soup; cook until the vegetables are tender, about 20 minutes. Add cabbage, corn, green beans, and tomato; cook until the green beans are tender, 7 to 10 minutes more.

Nutrition Facts : Calories 209.3 calories, Carbohydrate 15.5 g, Cholesterol 49.9 mg, Fat 8.5 g, Fiber 3.3 g, Protein 18.6 g, SaturatedFat 2.3 g, Sodium 376.2 mg, Sugar 4.6 g

VICTORY GARDEN CHICKEN-VEGETABLE SOUP

Victory Garden Chicken-Vegetable Soup image

Categories Soup/Stew Chicken Potato Tomato Basil Corn Green Bean Spinach Zucchini Fall Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 14

Ingredients

1 3 1/2-pound chicken, cut into 8 pieces
8 cups water
3/4 cup dry white wine
2 teaspoons salt
2 teaspoons olive oil
1 medium onion, finely chopped
1 pound red-skinned potatoes, peeled, cut into 1/2-inch pieces
1 pound tomatoes, coarsely chopped
3 medium carrots, peeled, sliced
4 ounces green beans, trimmed, cut into 1-inch pieces
2 medium zucchini, trimmed, cut into 1/2-inch pieces
1 cup fresh or frozen corn kernels
2 cups (packed) thinly sliced fresh spinach leaves
1/3 cup thinly sliced fresh basil

Steps:

Bring chicken, water, wine and 1 teaspoon salt to boil in large pot, skimming surface. Cover; simmer until chicken is cooked through, about 25 minutes. Transfer chicken breast and thigh pieces to platter (leave remaining chicken and stock in pot). Remove meat from bones; cut into 1/2-inch pieces. Cover and chill meat. Return scraps and bones to pot.
Cover stock and simmer 1 hour. Strain. Cool stock slightly. Chill overnight. Spoon fat off top and discard.
Heat 2 teaspoons oil in large pot over medium heat. Add onion; sauté until golden, about 6 minutes. Add stock and bring to boil. Add potatoes, tomatoes, carrots, green beans and 1 teaspoon salt. Simmer 10 minutes. Add zucchini and corn; simmer until vegetables are tender, about 15 minutes. Stir in spinach and chicken meat. Simmer until chicken is heated through, about 3 minutes. Stir in basil. Season with salt and pepper.