Best 6 Chicken And Vegetables Soup Recipes

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Chicken and vegetable soup is a classic comfort food that is enjoyed by people of all ages. It is a hearty and flavorful soup that is perfect for a cold winter day or a busy weeknight meal. The best chicken and vegetable soup recipes use fresh, high-quality ingredients and simple, easy-to-follow instructions. With a few simple ingredients and a little bit of time, you can create a delicious and nutritious chicken and vegetable soup that the whole family will love.

Here are our top 6 tried and tested recipes!

FRAGRANT CHICKEN SOUP WITH CHICKPEAS AND VEGETABLES



Fragrant Chicken Soup with Chickpeas and Vegetables image

This substantial soup is zippier than the usual matzo-ball-type golden chicken soup. It has a rich tomato base that is laced with fragrant spices - turmeric, cinnamon, paprika, ginger, nutmeg and cayenne - and it's loaded with hearty vegetables.

Provided by Melissa Clark

Categories     dinner, soups and stews

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 20

2 tablespoons olive oil
1 Spanish onion, chopped
1/2 teaspoon kosher salt, more to taste
3/4 teaspoon ground cinnamon
3/4 teaspoon ground turmeric
1/2 teaspoon sweet paprika
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground black pepper
Pinch of cayenne
2 tablespoons tomato paste
2 celery stalks, diced
1 turnip, peeled and diced
1 sweet potato, peeled and diced
1 quart chicken broth
1 3/4 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 can (15 ounces) chickpeas, drained
1/2 cup chopped cilantro, more for garnish
1 tablespoon fresh lemon juice
Lemon wedges, for serving

Steps:

  • Heat oil in a large soup pot over high heat. Add onion and salt and sauté until limp, 3 minutes. Add all spices and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)
  • Add celery, turnip and sweet potato and continue to sauté until celery starts to soften, about 10 minutes.
  • Return heat to high if you lowered it, and add broth to pot. Bring to a simmer, then add chicken. Partially cover pot, lower heat to medium low, and simmer for 15 minutes.
  • Add chickpeas and cilantro to pot and continue simmering until chicken is cooked through and vegetables are tender, about 10 minutes longer. Stir in the lemon juice and more salt if desired, and serve garnished with cilantro and lemon wedges.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 555 milligrams, Sugar 7 grams, TransFat 0 grams

THAI RED CURRY SOUP WITH CHICKEN AND VEGETABLES



Thai Red Curry Soup with Chicken and Vegetables image

Categories     Soup/Stew     Chicken     Coconut     Basil     Curry     Eggplant     Green Bean     Simmer     Boil     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons corn oil
1 tablespoon Thai red curry paste
12 ounces skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
4 ounces green beans, cut into 1-inch lengths
2 small Japanese eggplants, cut into 1-inch pieces
3 cups canned low-salt chicken broth
3 cups canned unsweetened coconut milk
1 tablespoon fish sauce (nam pla)
1/4 cup chopped fresh basil

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.

CHICKEN LEMON SOUP W/RICE AND VEGETABLES



Chicken Lemon Soup W/Rice and Vegetables image

Very refreshing soup that can be served even in the summer. You can add more vegetables according to taste. I like to roast the chicken breast on a pan before adding to the soup, as I find it adds a bit more flavour.

Provided by Deantini

Categories     Clear Soup

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 onion, diced finely
1 1/2 carrots, diced finely
1 stalk celery, diced finely
1 teaspoon oil
1 lemon, zest of
1/2 cup long grain rice, uncooked
2 cups boneless skinless chicken breasts, cooked and diced
7 cups chicken broth
1 cup peas, frozen
1 1/2 tablespoons lemon juice
2 tablespoons parsley, fresh (or 1 tbsp dried)
salt and pepper

Steps:

  • Heat oil and slowly cook onion, carrot and celery over medium heat for approx 8 min until soft.
  • Add zest of lemon and rice.
  • Stir.
  • Add chicken broth and boil on low for approx 20 min until vegetables are tender.
  • Add peas, chicken, lemon juice and parsley 5 minutes before serving.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 220.2, Fat 3.9, SaturatedFat 0.9, Sodium 1335, Carbohydrate 31.9, Fiber 3.9, Sugar 6.2, Protein 13.1

CHICKEN AND VEGETABLES SOUP



Chicken and Vegetables Soup image

Easy to make, delicious chicken soup with variety of vegetables.

Provided by Dmitry Frenkel

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

Time 1h45m

Yield 8

Number Of Ingredients 12

1 whole onion, peeled
6 chicken drumsticks
½ teaspoon salt
⅓ head cauliflower, chopped
1 pound Brussels sprouts, trimmed and chopped
½ pound baby carrots, chopped
1 pound fresh asparagus spears, trimmed and chopped
1 (32 ounce) package fat-free chicken broth
½ teaspoon garlic powder
1 teaspoon salt-free seasoning blend
¼ cup uncooked long grain white rice
1 bunch fresh dill weed

Steps:

  • Place the onion and chicken in a pot with enough cold water to cover. Season with salt, and bring to a boil. Cook 30 minutes, or until the chicken meat is easily removed from the bone. Remove chicken from the pot, reserving water. Discard the onion. Pull all the meat from the bones, chop, and return to pot. Discard bones.
  • Place the cauliflower, Brussels sprouts, baby carrots, and asparagus in the pot. Pour in the chicken broth. Season with garlic powder and salt-free seasoning blend. Bring to a boil, reduce heat to low, and simmer 40 minutes.
  • Stir the rice into the pot. Continue cooking 20 minutes, or until rice is tender. Mix dill into the soup 5 minutes before serving.

Nutrition Facts : Calories 201.2 calories, Carbohydrate 17.4 g, Cholesterol 43.8 mg, Fat 6 g, Fiber 5.1 g, Protein 20.8 g, SaturatedFat 1.6 g, Sodium 416.4 mg, Sugar 4.8 g

FRAGRANT CHICKEN SOUP WITH CHICKPEAS AND VEGETABLES



Fragrant Chicken Soup With Chickpeas and Vegetables image

This recipe comes from the Seattle P-I. I'm posting here so that I don't lose it! It sounds delicious!

Provided by Kater

Categories     Clear Soup

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
1 Spanish onion, chopped
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground turmeric
1/2 teaspoon sweet paprika
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
1 pinch cayenne
2 tablespoons tomato paste
2 celery ribs, diced
1 turnip, peeled and diced
1 sweet potato, peeled and diced
1 quart chicken broth
1 3/4 lbs boneless skinless chicken thighs, cut into bite-size pieces
1 (15 ounce) can chickpeas, drained
1/2 cup cilantro, chopped
1 tablespoon fresh lemon juice
lemon wedge, for serving

Steps:

  • Heat oil in a large soup pot over high heat. Add onion and salt and sautéuntil limp, about 3 minutes. Add all spices and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.).
  • Add celery, turnip and sweet potato and continue to sauté until celery starts to soften, about 10 minutes.
  • Return heat to high (if you lowered it), and add broth to pot. Bring to a simmer, then add chicken. Partially cover pot, lower heat to medium low and simmer for 15 minutes.
  • Add chickpeas and cilantro to pot and continue simmering until chicken is cooked through and vegetables are tender, about 10 minutes longer. Stir in the lemon juice and more salt if desired.
  • Garnish with chopped cilantro and lemon wedge and serve.

Nutrition Facts : Calories 350.4, Fat 11.6, SaturatedFat 2.3, Cholesterol 110.2, Sodium 1097.9, Carbohydrate 26.4, Fiber 5.3, Sugar 4, Protein 34.1

FRAGRANT CHICKEN SOUP WITH CHICKPEAS AND VEGETABLES



FRAGRANT CHICKEN SOUP WITH CHICKPEAS AND VEGETABLES image

Categories     Soup/Stew     Poultry     Dinner     Healthy     Simmer

Yield 6 Servings

Number Of Ingredients 20

2 tablespoons olive oil
1 Spanish onion, chopped
1/2 teaspoon kosher salt, more to taste
3/4 teaspoon ground cinnamon
3/4 teaspoon ground turmeric
1/2 teaspoon sweet paprika
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground black pepper
Pinch of cayenne
2 tablespoons tomato paste
2 celery stalks, diced
1 turnip, peeled and diced
1 sweet potato, peeled and diced
1 quart chicken broth
1 3/4 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 can (15 ounces) chickpeas, drained
1/2 cup chopped cilantro, more for garnish
1 tablespoon fresh lemon juice
Lemon wedges, for serving.

Steps:

  • 1. Heat oil in a large soup pot over high heat. Add onion and salt and sauté until limp, 3 minutes. Add all spices and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.) 2. Add celery, turnip and sweet potato and continue to sauté until celery starts to soften, about 10 minutes. 3. Return heat to high if you lowered it, and add broth to pot. Bring to a simmer, then add chicken. Partially cover pot, lower heat to medium low, and simmer for 15 minutes. 4. Add chickpeas and cilantro to pot and continue simmering until chicken is cooked through and vegetables are tender, about 10 minutes longer. Stir in the lemon juice and more salt if desired, and serve garnished with cilantro and lemon wedges.

Tips:

  • Choose fresh, seasonal vegetables. This will ensure that your soup is packed with flavor and nutrients.
  • Don't overcook the vegetables. You want them to be tender, but not mushy.
  • Use a variety of herbs and spices. This will give your soup a complex and flavorful taste.
  • Don't be afraid to experiment. There are many different ways to make chicken and vegetable soup, so feel free to adjust the recipe to your liking.
  • Serve the soup hot with a side of bread or crackers.

Conclusion:

Chicken and vegetable soup is a classic comfort food that is easy to make and can be enjoyed by people of all ages. It is also a great way to use up leftover chicken and vegetables. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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