Quick Chicken Veggie Soup Recipes

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QUICK VEGETABLE SOUP

While I enjoyed making soup from scratch, time doesn't often allow me to spend hours in the kitchen. This fast soup gets a head start from frozen vegetables and leftover meat.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10



Quick Vegetable Soup image

Steps:

  • In a large saucepan, bring the broth, tomatoes, onion, cabbage, vegetables and seasonings to a boil. Add macaroni; simmer, uncovered, for 10 minutes or until pasta is tender. Add meat; heat through.

Nutrition Facts : Calories 116 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 796mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.

1 quart chicken broth or stock
1 can (14-1/2 ounces) diced tomatoes
1/2 cup chopped onion
1/2 cup chopped cabbage
1 package (10 ounces) frozen mixed vegetables, thawed
1/2 teaspoon dried basil
1/8 teaspoon pepper
Dash sugar
1/4 cup uncooked elbow macaroni
1 cup leftover cubed cooked chicken or beef roast

QUICK CHICKEN, RICE & VEGGIE SOUP

I got this from my friend Ellen when I was sick. I liked it so much I asked her for the recipe. She adapted this recipe from a Sandra Lee cookbook. It originally called for 16 oz bag of mixed veggies - she subbed the celery, carrots and peas but you could sub anything you want.

Provided by Ceezie

Categories     Stocks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12



Quick Chicken, Rice & Veggie Soup image

Steps:

  • Melt butter in sauce pan, add the onions and saute; stir till tender. Add garlic, broth and soup; whisk to combine.
  • Stir in chicken, veggies, rice, salt and pepper. Cook stirring occasionally for 15-20 minutes or until veggies tender and rice cooked. Serve.

2 tablespoons butter
1/2 cup chopped onion
1 -2 garlic clove, minced
2 (32 ounce) cans chicken broth
10 3/4 ounces cream of chicken soup
2 1/2 cups shredded chicken, cooked
1 cup celery, chopped
1/2 cup peas
1/2 cup carrot, cubed
5 2/3 ounces chicken, & rice flavored side (Knorr)
1/2 teaspoon salt
1/2 teaspoon pepper

CLASSIC CHICKEN-VEGETABLE SOUP

You can't go wrong with this classic chicken-vegetable soothing soup-it's good for what ails you. This traditional recipe is delicious and easy to make.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 5



Classic Chicken-Vegetable Soup image

Steps:

  • In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes. Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes.

Nutrition Facts : Calories 269 g, Fat 7 g, Fiber 5 g, Protein 31 g, SaturatedFat 2 g

Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
4 medium carrots, cut into 1/4-inch rounds
3 medium celery stalks, cut into 1/4-inch slices
2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
Coarse salt and ground pepper

QUICK CHICKEN VEGGIE SOUP

This is a simple but filling chicken soup that's easy to whip up when all you have left in the fridge is a chicken breast and a few tired vegetables. Thanks to s'kat for the inspiration to make this dish, which was based on her recipe for Jewish Penicillin (#34486).

Provided by Sackville

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13



Quick Chicken Veggie Soup image

Steps:

  • In large pot, heat the butter or olive oil and sauté the onion, celery and carrots for 2-3 minutes.
  • Add in 6-8 cups hot water, depending on how far you want the soup to go and heat until boiling.
  • While the water is heating, cut the chicken breast into tiny, bite-sized, pieces.
  • When the soup starts to boil, dissolve the stock cubes in the water, put in the chicken and bouquet garni, and reduce to a simmer.
  • Add a few grindings of black pepper, to taste.
  • Cover and cook over very low heat for 15-20 minutes or until the carrots are cooked.
  • Meanwhile, make your matzo balls by whisking the melted butter and egg together.
  • Add the matzoh meal and salt and blend until thoroughly mixed.
  • When well blended, add the soup stock or water.
  • Cover the bowl and place in the fridge until the soup is done its first stage of cooking.
  • When the carrots in the soup are cooked, drop matzoh mixture by tablespoons into the soup.
  • They will form little balls and float to the top.
  • Cover pot and cook another 15-20 minutes.
  • Serve with a hearty roll.

Nutrition Facts : Calories 191.4, Fat 10.9, SaturatedFat 5.1, Cholesterol 91.6, Sodium 531.6, Carbohydrate 12.6, Fiber 1.8, Sugar 3.4, Protein 10.9

1 tablespoon butter or 1 tablespoon olive oil
1 onion, finely chopped
2 stalks celery, finely chopped
2 -4 carrots, sliced into rounds (depending on size)
1 chicken breast
2 chicken bouillon cubes
1 bouquet garni
fresh ground black pepper
1 tablespoon butter, melted
1 egg, slightly beaten
1/4 cup matzo meal
1 dash salt
1 tablespoon stock or 1 tablespoon water

QUICK AND EASY CHICKEN NOODLE SOUP

When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.

Provided by MARYVM

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

Time 30m

Yield 6

Number Of Ingredients 11



Quick and Easy Chicken Noodle Soup image

Steps:

  • In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g

1 tablespoon butter
½ cup chopped onion
½ cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
½ pound chopped cooked chicken breast
1 ½ cups egg noodles
1 cup sliced carrots
½ teaspoon dried basil
½ teaspoon dried oregano
salt and pepper to taste

QUICK CHICKEN SOUP

This is a quick and easy recipe, yet it makes a tasty, mostly homemade chicken soup.

Provided by MSPHOTO

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

Time 30m

Yield 2

Number Of Ingredients 7



Quick Chicken Soup image

Steps:

  • Bring the chicken broth to a boil in a medium saucepan over medium high heat. Add the carrots, onion, garlic and celery salt.
  • Reduce heat to low and add the chicken breast. Cover and simmer for 20 minutes.
  • Carefully remove the chicken breast, cut it into chunks and return it to the pot. Stir in the cilantro OR dill to taste.

Nutrition Facts : Calories 266.4 calories, Carbohydrate 18.3 g, Cholesterol 68.4 mg, Fat 4 g, Fiber 4.9 g, Protein 37 g, SaturatedFat 1.1 g, Sodium 1568.1 mg, Sugar 9.9 g

2 (14.5 ounce) cans chicken broth
2 cups baby carrots
1 onion, chopped
1 clove garlic, minced
⅛ teaspoon celery salt
2 skinless, boneless chicken breast halves
1 tablespoon chopped fresh cilantro

QUICK AND EASY CHICKEN VEGETABLE SOUP

I wanted to have some soup to go with my sandwiches and so I created this recipe with items I had on hand. My family loved it and I hope yours will too.

Provided by Polihali

Categories     Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5



Quick and Easy Chicken Vegetable Soup image

Steps:

  • Pour cream of chicken soup, chicken broth, and frozen vegetable in a pot, heat just to boiling, stirring occasionally.
  • Add chicken and chicken bouillon, keep stirring until bouillon is completely dissolved and chicken heated.
  • Reduce heat and simmer uncovered for 5 more minutes.
  • Serve and enjoy!

Nutrition Facts : Calories 270, Fat 12.2, SaturatedFat 3.4, Cholesterol 27.1, Sodium 2357.6, Carbohydrate 21.8, Fiber 2.8, Sugar 1.6, Protein 19.1

1/2 cup cooked chicken
2 (10 1/2 ounce) cans cream of chicken soup
2 (14 ounce) cans Swanson chicken broth
10 ounces california style frozen vegetables
1/2 knorr chicken bouillon cube

QUICK AND EASY VEGETABLE SOUP

A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.

Provided by Anne Vackrinos

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

Yield 6

Number Of Ingredients 11



Quick and Easy Vegetable Soup image

Steps:

  • In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

Nutrition Facts : Calories 116.2 calories, Carbohydrate 24.3 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 639.5 mg, Sugar 6.4 g

1 (14 ounce) can chicken broth
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 cup water
1 large potato, diced
2 carrots, sliced
2 stalks celery, diced
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh green beans
1 cup fresh corn kernels
salt and pepper to taste
Creole seasoning to taste

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

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