LEFTOVER ROAST CHICKEN SOUP
A great way to get more meals from one chicken! A delicious but light broth with great country flavors. Serve in large bowls with fresh crusty rye bread. Any leftovers of this soup can be strained and used as chicken stock.
Provided by Nikki
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h15m
Yield 9
Number Of Ingredients 8
Steps:
- In a large stock pot place chicken frame, bones, giblets etc. Add enough water to cover chicken frame and gently simmer for 90 minutes, covered.
- Remove all bones and chicken frame, but leave any chicken pieces in the soup. Add peppercorns, bay leaves, carrots, onions, green beans and potatoes. Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft.
- Season to taste with salt and pepper and serve.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 32.7 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 4.8 g, Protein 3.9 g, SaturatedFat 0.1 g, Sodium 22.4 mg, Sugar 2.9 g
BARBECUE CHICKEN SOUP
This is the perfect recipe for using up any leftover barbecued chicken. This soup is so tasty, plan ahead and make extra chicken every time you grill!
Provided by Terri Perkins
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring chicken stock to a boil.
- Add the shredded chicken and simmer for 30 minutes.
- Saute onion and barbecue seasoning in oil until tender.
- Add onions, potatoes, tomatoes, and remaining seasonings to the soup.
- Cook until potatoes are tender.
Nutrition Facts : Calories 274.1, Fat 5.3, SaturatedFat 1.2, Cholesterol 32.8, Sodium 651.1, Carbohydrate 38.9, Fiber 4.7, Sugar 8.5, Protein 18.3
GRILLED CHICKEN VEGETABLE SOUP
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat a grill pan over high heat for 5 minutes.
- Rub a little olive oil all over the chicken breast and sprinkle all over with salt and pepper. Reduce the heat to medium-high and grill the chicken until cooked through, turning once, about 12 minutes. Set aside and keep warm.
- Fill a small saucepan with 1/2 cup water, bring to a boil, add some salt, and cook the barley according to package instructions, until tender. Drain and rinse.
- Bring the chicken broth and bay leaf to a simmer in a medium saucepan. Add the carrot, celery and zucchini. Cook until just tender, about 5 minutes. Discard the bay leaf.
- Place the chicken breast on a cutting board and slice crosswise into thin slices. Spoon the vegetables and barley into serving bowls, then add the hot broth. Lay several slices of chicken over the surface of each bowl.
SLOW-COOKER BBQ CHICKEN SOUP
Combine your loves of summer BBQs and soup with this hearty, comforting bowl of goodness!
Provided by Corey Valley
Categories Entree
Time 6h40m
Yield 4
Number Of Ingredients 10
Steps:
- In 6-quart slow cooker, add chicken breast, onion, garlic, corn and white beans.
- In large bowl, mix broth, barbecue sauce salt and pepper. Pour into slow cooker. Cover; cook on Low heat setting 6 hours.
- Remove chicken breast from slow cooker, and shred using two forks. Place back into slow cooker. Cover; cook 30 minutes.
- Serve soup topped with shredded cheese.
Nutrition Facts : Calories 610, Carbohydrate 70 g, Cholesterol 140 mg, Fat 1, Fiber 8 g, Protein 63 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 2690 mg, Sugar 29 g, TransFat 0 g
SLOW COOKER BBQ CHICKEN PIZZA SOUP
This is truly BBQ chicken pizza in soup-form. Sweet and spicy BBQ sauce, chicken, red onions, and cilantro come together with the addition of corn for a comforting bowl of goodness on a chilly autumn day. I've also used frozen chicken cutlets in this with great results. Whatever you have on hand will work!
Provided by My 3 boys
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 5h15m
Yield 6
Number Of Ingredients 11
Steps:
- Combine chicken broth, chicken, corn, onion, barbeque sauce, garlic, salt, black pepper, and garlic salt in a slow cooker.
- Cook on Low for 5 hours. Remove chicken from slow cooker and cut into bite-size pieces; return to slow cooker and stir.
- Ladle soup into serving bowls and top each serving with mozzarella cheese and cilantro.
Nutrition Facts : Calories 292 calories, Carbohydrate 45.1 g, Cholesterol 46.6 mg, Fat 4.2 g, Fiber 3.5 g, Protein 21.4 g, SaturatedFat 1.5 g, Sodium 1412.9 mg, Sugar 18.3 g
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