SLOW-COOKER GARDEN HARVEST CHICKEN SOUP
Bring more flavor, color and nutrition to typical chicken soup by adding potatoes, broccoli and squash.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 8h45m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken to skillet; sprinkle with peppered seasoned salt. Cook 6 to 8 minutes, stirring occasionally, until brown.
- Mix chicken and remaining ingredients except broccoli, squash and basil in 3 1/2- to 4-quart slow cooker.
- Cover and cook on Low heat setting 7 to 8 hours.
- Stir in broccoli, squash and basil. Increase heat setting to High. Cover and cook 15 to 20 minutes or until vegetables are tender.
Nutrition Facts : Calories 210, Carbohydrate 16 g, Cholesterol 45 mg, Fiber 4 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 3 g, TransFat 0 g
HARVEST CHICKEN NOODLE SOUP
Enjoy dinner tonight with this hearty soup made using canned chicken broth, egg noodles, cooked chicken and fresh vegetables - ready in just 40 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 3
Number Of Ingredients 9
Steps:
- In large saucepan, combine all ingredients except noodles and chicken; mix well. Bring to a boil.
- Stir in noodles and chicken. Reduce heat to low; simmer 15 to 20 minutes or until noodles and vegetables are tender.
Nutrition Facts : Calories 250, Carbohydrate 26 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 2/3 Cups, Sodium 940 mg, Sugar 4 g
KATHIE'S BUTTERNUT HARVEST CHICKEN SOUP
This is my new favorite soup! Could literally live off this throughout the Fall/winter months. More like a stew. Friend Kathie brought some over recently when I was under the weather. I've been making a large batch every week since. The flavors come together perfectly. Warm & yummy!
Provided by kim * @Bakerella
Categories Chicken Soups
Number Of Ingredients 14
Steps:
- Peal & chop all vegetables into bite sized chunks. Toss w/olive oil & sprinkle w/salt & pepper. Roast in oven at 450 for 20 min's until semi soft.
- Meanwhile ... while veggies are roasting, cut chicken into bite sized pieces & quickly brown in large pot or dutch oven (whatever pot you are using to prep soup) drizzled with olive oil. Add 2-3 minced garlic cloves during last minute of browning. Once browned, remove chicken from pot & set aside. OR simply use 3 cups shredded ready made rotisserie style chicken.
- Add chicken stock, dried herbs, & HALF of roasted vegetables to pot. Simmer for 15 minutes. Using handheld immersion blender (or whatever you have) puree veggies, herbs & stock together to create a thickened "creamy" broth.
- Now add browned chicken and remaining roasted veggies to pot. Simmer 5 min's till heated through. Optional: Add baby spinach before serving just till wilted. Also makes a great after ThanksGiving soup using leftover turkey: ) ** Perfect for those following Primal/Paleo Diets
HARVEST CHICKEN SOUP
I like reading cookbooks and finding new twists to traditional recipe. This hearty soup is made with a colorful and tasty mix of vegetables and avocados. Spending time in the kitchen has kept me busy after retiring some years ago.-Bob & Georgia Crabb, Scio, Oregon
Provided by Taste of Home
Categories Lunch
Time 2h55m
Yield 8-10 servings (2-1/4 quarts).
Number Of Ingredients 12
Steps:
- Chop one onion; set aside. Quarter the other two; place in a Dutch oven with the chicken, water, celery, salt and pepper. Cover and simmer for 2 hours or until the chicken and vegetables are tender. Remove the chicken; set aside. Discard celery and onion. , To broth, add the tomatoes, carrots, bouillon and chopped onion. Cover and simmer for 30 minutes or until the carrots are tender. , Debone and cube chicken; add to soup with zucchini and peas. Cover and simmer for 10 minutes or until zucchini is tender. Spoon into bowls. Garnish with avocado.
Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 684mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 12g protein.
O'CHARLEY'S CHICKEN HARVEST SOUP
This is my absolute favorite thing at O'Charleys!. I am very sad if I eat there on days they are not serving it. Was searching around online, and found this copy cat. I have not had it yet, but will update when I do.
Provided by Loves2Teach
Categories Low Cholesterol
Time 50m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot, melt butter.
- Add flour and cook 3 to 4 minutes.
- Slowly add the 2 1/2 to 3 quarts of water, stirring constantly.
- The amount of water used depends on how thick you want the soup.).
- Simmer 20 minutes.
- Add chicken base and chicken stock.
- While chicken stock mixture is cooking, bring 2 quarts of water to a boil in a separate pot.
- Add carrots, celery and onion.
- Cook 6 minutes.
- Drain.
- Add to chicken stock mixture along with white pepper and garlic powder.
- Simmer 10 minutes.
- Add diced cooked chicken tenders.
- Cook noodles in a separate pan of boiling water for 3 to 4 minutes.
- Drain and rinse with cold water.
- Add to soup (noodles will continue cooking in the soup).
- Simmer soup 2 or 3 minutes more and serve.
- *To make your chicken tenders*.
- In a large pot, bring water, chicken base, onion and celery to simmer.
- Add chicken.
- Gently simmer until done, about 5 to 6 minutes.
- Do not overcook.
- Drain chicken and reserve stock. (This can be used for the stock in the preceding recipe.).
- Place chicken in the freezer to stop the cooking process.
- When cool, use a sharp knife to dice into 1/2-inch cubes.
- Add to soup.
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