Best 4 Vegetable Lovers Chicken Soup Recipes

Are you seeking a nourishing and flavorful soup recipe that celebrates the goodness of fresh vegetables and chicken? Look no further! Vegetable lovers chicken soup is an explosion of vibrant flavors, a symphony of textures, and a treasure trove of essential nutrients. Each spoonful promises a comforting embrace, a culinary escape that warms the soul and invigorates the senses. Whether you're a seasoned cook or a novice in the kitchen, we'll guide you through the art of crafting this delightful soup, inviting you on a culinary journey that's both simple and rewarding. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure that will turn you into a "vegetable lovers chicken soup" connoisseur.

Here are our top 4 tried and tested recipes!

VEGETABLE LOVER'S CHICKEN SOUP

Vegetable Lover's Chicken Soup image

Classic comfort food is yours in less than a half-hour. Serve with crusty whole-grain bread buttered with freshly grated Romano or Parmesan sprinkled on the bread. Make it vegetarian if you choose by omitting the chicken and chicken broth and adding a can of garbanzo beans or cannellini beans and vegetable broth. EatingWellNewsletter

Provided by Manami

Categories Chicken Breast

Time 29m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon extra virgin olive oil
8 ounces chicken tenders, cut into bite-size chunks
1 small zucchini, finely diced
1 large shallot, finely chopped
1/2 teaspoon italian seasoning
1/8 teaspoon salt
fresh ground black pepper, to taste
crushed red pepper flakes (a pinch or two, for that extra zing)
2 plum tomatoes, chopped
14 ounces reduced-sodium chicken broth or 14 ounces low sodium vegetable broth
1/4 cup dry white wine
2 tablespoons orzo pasta or 2 tablespoons other tiny pasta, such as farfelline
1 1/2 cups packed Baby Spinach

Steps:

Heat oil in a large saucepan over medium-high heat.
Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes.
Transfer to a plate.
Add zucchini, shallot, Italian seasoning and salt, freshly ground black pepper, crushed red crushed red pepper flakes, and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes.
Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally.
Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions.
Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.
*Cover and refrigerate up to 3 days or freeze up to 3 months.
**Nutrition Information.
Per serving: 261 calories; 8 g fat (1 g sat, 5 g mono); 72 mg cholesterol; 12 g carbohydrate; 31 g protein; 2 g fiber; 355 mg sodium; 483 mg potassium.
***1 Carbohydrate Serving.
****Exchanges: 2 vegetable, 3 1/2 very lean meat, 1/2 fat.

Nutrition Facts : Calories 312.5, Fat 9.8, SaturatedFat 1.8, Cholesterol 65.8, Sodium 308.7, Carbohydrate 17.9, Fiber 2.2, Sugar 3.5, Protein 33.7

HEARTY CHICKEN VEGETABLE SOUP I

Hearty Chicken Vegetable Soup I image

This thick and hearty chicken soup makes a great meal on those cold winter days. Try different types of pasta like bow ties, elbow macaroni, shells, rotini, spiral etc. This soup can not be beat when served with fresh thick sliced bread on the side!!

Provided by Diane H

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

Time 1h55m

Yield 40

Number Of Ingredients 14

Ingredients

1 (3 pound) whole chicken
1 onion, cut into thick slices
5 stalks celery, thickly sliced
1 tablespoon salt
1 teaspoon packed fresh basil leaves
1 teaspoon coarse ground black pepper
5 carrots, sliced
1 yellow squash, thinly sliced
1 zucchini, thinly sliced
1 pound fresh mushrooms, sliced
1 red bell pepper, sliced
12 ounces fresh tortellini pasta
2 tablespoons chicken soup base
2 cups uncooked egg noodles

Steps:

Place chicken, onion, celery, salt, basil, and pepper in a 10 quart stock pot. Fill stock pot with water until ingredients are fully covered and bring to a boil. Let simmer for 1 and 1/2 hours or until chicken is tender.
Remove chicken from pot with slotted spoon and set aside for later.
Add carrots, squash, zucchini, mushrooms, red pepper, tortellini, chicken soup base and uncooked noodles to stock pot and increase temperature to medium heat.
While noodles and vegetables are cooking, tear chicken apart from bones. Cut up into pieces and add to soup in stock pot. Be sure to add additional water if ingredients are not fully covered. Bring to a boil, then reduce to a simmer for about 10 minutes or just until noodles are cooked. Enjoy

Nutrition Facts : Calories 79.9 calories, Carbohydrate 6.3 g, Cholesterol 18.7 mg, Fat 3.2 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 1.1 g, Sodium 328 mg, Sugar 1.3 g

PERFECT CHICKEN VEGETABLE SOUP

Perfect Chicken Vegetable Soup image

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

Ingredients

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

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

CHICKEN VEGETABLE SOUP

Chicken Vegetable Soup image

I love eating a big bowl of this colorful, fresh-tasting soup on a winter's day. What a great way to warm up! -Ruth Wimmer, Bland, Virginia

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 cups chicken broth
1 cup fresh or frozen corn
1 small celery rib, chopped
1 small carrot, chopped
1 small onion, chopped
1 cup shredded cooked chicken
1/2 cup canned diced tomatoes
Salt and pepper to taste

Steps:

In a large saucepan, combine the first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 25-30 minutes. Stir in the chicken, tomatoes, salt and pepper; heat through.

Nutrition Facts : Calories 254 calories, Fat 7g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 1166mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 25g protein.

Tips:

Use high-quality ingredients, especially for the broth. A good chicken broth will make all the difference in the flavor of the soup.
Don't be afraid to experiment with different vegetables. You can add or remove vegetables as you like to create a soup that suits your taste.
If you're short on time, you can use frozen vegetables instead of fresh. Just be sure to thaw them before adding them to the soup.
Add the vegetables to the soup in stages, starting with the vegetables that take the longest to cook. This will ensure that all of the vegetables are cooked evenly.
Season the soup to taste with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika, to taste.
Serve the soup hot, garnished with fresh herbs or a dollop of sour cream.

Conclusion:

Vegetable lovers chicken soup is a delicious and healthy meal that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're in the mood for a comforting bowl of soup, give this recipe a try.