Chicken Vegetable Soup With Potatoes Recipe 55

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PERFECT CHICKEN VEGETABLE SOUP

Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!

Provided by JAMINA1

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

Time 1h6m

Yield 4

Number Of Ingredients 10



Perfect Chicken Vegetable Soup image

Steps:

  • Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
  • Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
  • Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

Nutrition Facts : Calories 233 calories, Carbohydrate 22.9 g, Cholesterol 127.1 mg, Fat 7.8 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 1.7 g, Sodium 1067.8 mg, Sugar 6 g

1 tablespoon vegetable oil
2 skinless, boneless chicken breasts, cut into bite-sized pieces
½ large white onion, chopped
2 cloves garlic, chopped
2 (14 ounce) cans chicken broth
2 small red potatoes, chopped
¼ head cabbage, chopped
1 large carrot, chopped
2 eggs, beaten
salt and ground black pepper to taste

CHICKEN VEGETABLE SOUP WITH POTATOES

"I'm always looking for recipes that are low in fat but don't taste like it," notes Anna Overton of Lakewood, California. "Even my picky son likes this soup!"

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 4 servings.

Number Of Ingredients 13



Chicken Vegetable Soup with Potatoes image

Steps:

  • In a large saucepan, combine the chicken, 1-3/4 cups broth, Italian seasoning, garlic and paprika. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the potatoes, carrots, celery, onion and celery leaves. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender., In a small bowl, combine flour and remaining broth until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and lemon juice.

Nutrition Facts : Calories 219 calories, Fat 3g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 619mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

1 pound boneless skinless chicken breasts, cut into cubes
2 cups chicken broth, divided
1 teaspoon Italian seasoning
1 garlic clove, minced
1/4 teaspoon paprika
4 small red potatoes, cut into 1-inch pieces
3 small carrots, cut into 1/2-inch pieces
5 celery ribs, cut into 1/2-inch pieces
1 medium onion, cut into wedges
2 tablespoons chopped celery leaves
2 tablespoons all-purpose flour
2 tablespoons minced fresh parsley
1-1/2 teaspoons lemon juice

CHICKEN POTATO SOUP

Just like chicken noodle soup, but with potatoes instead of noodles!

Provided by Delittrell

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 12



Chicken Potato Soup image

Steps:

  • Season chicken with seasoned salt and pepper.
  • Heat vegetable oil in a large soup pot over medium-high heat. Cook chicken until no longer pink in the center, about 5 minutes.
  • Add onion to pot and cook until almost translucent, about 5 minutes. Add garlic and cook until slightly browned, about 2 minutes more.
  • Stir broth, water, celery, carrots, and potatoes into the pot. Cook until carrots and potatoes are tender, 15 to 20 minutes.
  • Taste and adjust seasoning with salt, pepper, and cayenne.

Nutrition Facts : Calories 309.3 calories, Carbohydrate 40.5 g, Cholesterol 35.3 mg, Fat 9 g, Fiber 5.9 g, Protein 16.8 g, SaturatedFat 1.3 g, Sodium 1301.7 mg, Sugar 5.9 g

2 skinless, boneless chicken breasts, diced
1 pinch seasoned salt, or to taste
ground black pepper to taste
2 tablespoons vegetable oil
½ onion, chopped
½ teaspoon minced garlic
4 cups chicken broth
2 cups water
2 stalks celery, chopped
2 carrots, chopped
2 large russet potatoes, quartered and thinly sliced
1 pinch cayenne pepper, or to taste

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