CHICKEN VEGETABLE CHOWDER
I like to cook one-dish meals that have a lot of vegetables in them, but are not time consuming to make so this is what I came up with when I received my last co-op order. I really liked the addition of the cinnamon and nutmeg; it gives it a nice warm flavor. This chowder would be really good served with some rustic bread.
Provided by MsLizze
Categories Chowders
Time 9h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large slow cooker, combine everything up to the chicken. Then layer the chicken on top. Lastly pour the stock over all of it, and let cook on low for 8 to 10 hours.
- When the chicken is cooked and the potatoes are soft, remove the chicken bones and fat. Then, remove about a third of the vegetables and some of the broth and blend them until smooth. Return the blended mixture to the chowder, and stir well. This should act as a thickener of sorts.
- Now add the cubed zucchini and continue to cook for about twenty minutes until the zucchini is soft.
- Stir in the sour cream and serve.
Nutrition Facts : Calories 398.9, Fat 22.3, SaturatedFat 7.9, Cholesterol 98.4, Sodium 787.1, Carbohydrate 26.3, Fiber 3.6, Sugar 7.3, Protein 23.7
VEGETABLE CHOWDER
Quick, easy, and verrrry good. Vegetable bouillon cubes, substituted for the chicken, will make this a vegetarian delight.
Provided by TALL MOM
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 7
Number Of Ingredients 15
Steps:
- In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
- Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
- Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.
Nutrition Facts : Calories 341.3 calories, Carbohydrate 16 g, Cholesterol 55.3 mg, Fat 23.9 g, Fiber 2.1 g, Protein 16.3 g, SaturatedFat 12.1 g, Sodium 927.1 mg, Sugar 5.4 g
CHICKEN AND VEGETABLE CHOWDER
My mother in law tried this out on us once and I loved it. She hasn't made in since but I have been making it for years now. I've modified it with mostly frozen vegetables instead of canned to reduce the sodium. If I want to make it on a weekday without getting up early, I just throw all the frozen ingredients in the crock pot the night before and leave it on my counter with the crock pot off, and then when I come out in the morning, it's still cold. So easy, and really yummy with biscuits.
Provided by lesley.garrison
Categories Chowders
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except half & half in a large crock pot. Cover and cook on low for 5 hours or until chicken is no longer pink.
- Stir in half & half. Turn to high. Cover and cook 15 minutes or until heated through.
Nutrition Facts : Calories 239.4, Fat 9.7, SaturatedFat 3.7, Cholesterol 45.8, Sodium 578.9, Carbohydrate 22.8, Fiber 4.9, Sugar 4.7, Protein 17.9
CHICKEN CHOW MEIN WITH VEGETABLES
Chicken chow mein.
Provided by Sebastian Pistrin
Time 1h10m
Yield 5
Number Of Ingredients 16
Steps:
- Combine soy sauce, cornstarch, sesame oil, and garlic for marinade in a glass or ceramic bowl. Add the chicken and marinate for at least 30 minutes.
- Heat 1 tablespoon vegetable oil in a saute pan over medium-high heat. Add the chicken. Stir-fry until lightly browned and cooked through, 3 to 5 minutes. Transfer cooked chicken to a plate for later.
- Meanwhile, bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
- Whisk chicken stock, oyster sauce, soy sauce, and cornstarch together in another bowl. Set aside.
- Heat 2 teaspoons vegetable oil in the same pan you cooked the chicken in over medium-high heat. Add garlic. Add bok choy and carrot; stir-fry until tender, about 5 minutes. Add the cooked noodles and chicken stock mixture; stir to combine and cook until the sauce has thickened. Add the chicken back to the pan; stir to combine until warm. Serve.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 36.5 g, Cholesterol 51.8 mg, Fat 23 g, Fiber 4 g, Protein 26.1 g, SaturatedFat 3.7 g, Sodium 864.1 mg, Sugar 3.3 g
CHICKEN VEGETABLE CHOWDER
Make and share this Chicken Vegetable Chowder recipe from Food.com.
Provided by dicentra
Categories Easy
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except broccoli, milk, salt and pepper in slow cooker. Cover and cook on low 6-8 hours, adding broccoli and milk during the last 20 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 269.3, Fat 14.2, SaturatedFat 4.5, Cholesterol 64.3, Sodium 493.6, Carbohydrate 16.5, Fiber 1.1, Sugar 3.6, Protein 19
CHICKEN-VEGETABLE CHOWDER
Make and share this Chicken-Vegetable Chowder recipe from Food.com.
Provided by ratherbeswimmin
Categories Chowders
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a big soup pot over medium heat, warm the oil.
- Add in the onion, celery, and garlic; stir/saute until tender, about 5 minutes.
- Add in the stock and potatoes; bring to a boil; decrease heat to medium-low and simmer, covered, until the potatoes are tender, about 20 minutes; stir in the corn.
- In a medium bowl or pitcher, whisk together the flour and 1 cup of the milk; add the remaining milk and blend; stir into the soup, increase heat to med-high, and stir until slightly thickened, 3-5 minutes.
- Decrease heat to med-low and add the chicken, tomato, salt, and pepper to taste; simmer, uncovered, until the flavors are blended, about 10 minutes.
- Remove pot from the heat, add in the cheese, and stir until melted (do not boil after the cheese is added).
Nutrition Facts : Calories 334.3, Fat 11.9, SaturatedFat 4.1, Cholesterol 55, Sodium 555.6, Carbohydrate 34, Fiber 2.8, Sugar 10.5, Protein 24.1
CHICKEN VEGETABLE CHOWDER
Make and share this chicken vegetable chowder recipe from Food.com.
Provided by chia2160
Categories Chowders
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- heat oil in pot, add onions and garlic to soften.
- add remaining vegetables,except corn, stirring.
- add broth, water, spices, bring to boil and then lower to simmer for 1 hr.
- pour half of soup into blender, until smooth, then return to pot.
- add corn and chicken,cook on low 15 minutes,until cooked through.
- season with salt& pepper.
- if soup is too thick you can add extra water before serving.
Nutrition Facts : Calories 375.1, Fat 12.4, SaturatedFat 2.7, Cholesterol 36.9, Sodium 358.1, Carbohydrate 45.2, Fiber 9, Sugar 9.7, Protein 23.4
CHOW MEIN WITH CHICKEN AND VEGETABLES
This stir-fry combines chicken breast, bok choy, zucchini, carrots, snap peas, and chow mein noodles in a flavorful Chinese-inspired sauce.
Provided by Allrecipes
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk soy sauce, corn starch, and sesame oil together in a large bowl until smooth; add chicken strips and toss to coat. Cover and refrigerate for at least 20 minutes.
- Combine chicken broth, oyster sauce, and sugar in a small bowl and set aside.
- Bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
- Heat vegetable oil in a large skillet. Cook and garlic in hot oil for 30 seconds; add marinated chicken. Cook and stir until browned and no longer pink in the center, 5 to 6 minutes. Remove chicken mixture to a plate. Cook and stir bok choy, zucchini, snap peas, and carrot in the hot skillet until softened, about 2 minutes. Return noodles and chicken mixture to the skillet. Pour broth mixture into noodle mixture; cook and stir until warmed through, about 2 minutes. Serve garnished with green onions.
Nutrition Facts : Calories 526.5 calories, Carbohydrate 61.7 g, Cholesterol 30.2 mg, Fat 17.9 g, Fiber 11.9 g, Protein 29.4 g, SaturatedFat 3.6 g, Sodium 991.7 mg, Sugar 4.7 g
CHEESY CHICKEN-VEGETABLE CHOWDER
Creamy with a kick, this chicken soup has a touch of jalapeño pepper to spice up frozen vegetables and potatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in large saucepan over medium heat. Add onion; cook 2 to 3 minutes or until crisp-tender, stirring frequently.
- Add all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until potatoes and vegetables are tender.
- Add cheese; cook over medium-low heat until cheese is melted and smooth, and soup is thoroughly heated, stirring occasionally.
Nutrition Facts : Calories 425, Carbohydrate 39 g, Cholesterol 100 mg, Fat 1, Fiber 6 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 1/3 Cups, Sodium 1220 mg, Sugar 10 g
CHICKEN VEGETABLE CHOWDAH
I innocently started out making chicken corn chowder. Then I got the urge to add other STUFF. Suddenly, I wasn't following the recipe anymore. So, here I am... This is a great recipe to use in the summer when there is an abundance of fresh farmstand veggies. You can add/delete vegetables to your hearts content. Enjoy!
Provided by Elmotoo
Categories Chowders
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- In a large soup pot, heat olive oil. Season chicken with salt & pepper. Saute until lighly browned in olive oil. Set aside.
- Saute chopped vegetables (onion through potatoes) until softened. Puree 2c corn in food processor. Dice cooked chicken.
- When vegetables are softened, add diced chicken, corn, pureed corn, chicken stock, tomatoes, water, oregano & cayenne. Simmer about 10 minutes until vegetables are cooked & flavors have melded.
- Add cream & parsley. Heat through. Check for seasoning & adjust if necessary.
Nutrition Facts : Calories 409.3, Fat 21.7, SaturatedFat 8.9, Cholesterol 76.2, Sodium 478.7, Carbohydrate 35.1, Fiber 5.1, Sugar 9.7, Protein 22.3
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