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Quick Chicken and Vegetable Soup recipe

Quick Chicken and Vegetable Soup recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken soup
  • Chicken vegetable soup
  • Chicken leek soup

A super-easy recipe for chicken soup. Serve with crusty fresh bread for lunch or dinner.

284 people made this

IngredientsServes: 4

  • 275g cooked chicken breast, cubed
  • 450g frozen mixed vegetables, thawed
  • 1 (400g) tin potato and leek soup
  • 1 (295g) tin cream of chicken condensed soup
  • 400ml skimmed milk

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. In a medium saucepan combine chicken, mixed vegetables, potato soup, cream of chicken soup and milk. Heat through and serve with crumbled crackers on top.

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Reviews & ratingsAverage global rating:(286)

Reviews in English (241)

by Michelle

Delicious and so easy to make! I throw everything in the crock pot in the morning and stir a couple of times throughout the day. We serve it with home made biscuits, yummy! When we went on vacation with 4 teenagers, 2 toddlers and grandparents they all loved it and it was a nice alternative to eating out every night.-21 Sep 2006

by JOYCE

I made this today. I thought is was super! My children (ages 5, 7, 9, 10), Hubby and me love pot pie. So this is a must keeper! I doubled the recipe, because I knew it probably would go over well. I did add a little diced celery and a cubed potato tho. We also added black pepper. I think it was salty enough tasting w/o adding more. We also floated round buttery crackers on top to give it that pot pie crust. Thanks for posting this recipe Tracy. It is a keeper here! I intend to pass this on to all my family and friends too. :o)-23 Oct 2002


Recipe Summary

  • 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

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.


How to Make The Best Veggie-Packed Chicken Soup

Lately, when we are out of ideas for what to cook for dinner, this soup (or a variation of it) is where we turn. We love soups to be hearty and satisfying. For this lemon chicken soup, we add five vegetables.

There’s onion, carrots, fennel, zucchini, and kale! There’s a small amount of pasta in there, too. It’s optional, but we found that adding just under a cup of dry pasta to the pot adds just enough to make the soup dinner worthy without being hungry after. By the way, if you love pasta in soup, check out our easy chicken noodle soup.

The trick to making this soup is to cook the vegetables in two stages. The hearty veggies like onion, carrot, and fennel go in first. When they are soft and sweet, we add garlic, herbs and chicken stock. Then simmer for about 20 minutes.

Since the zucchini and kale wilt and soften so quickly, they don’t need as much cooking time. Add them at the end with the pasta, which only needs about 10 minutes.

For the chicken, you can use leftover or previously cooked chicken — see our whole roasted chicken recipe.

Or if you don’t have any on hand, bake a few chicken thighs in the oven. To do it, slide them into a 400-degree oven and roast until they are cooked through. This keeps the chicken flavorful and juicy. You can even use some of the roasting juices in the soup.

Chicken breast work too, here’s a recipe for juicy baked chicken breasts to help you out or you can use our shredded chicken recipe. In that recipe, we gently simmer chicken thighs in water with onion and spices. You could definitely use this method to cook the chicken for this soup! If you do, use the cooking liquid as some or all of the stock called for in our recipe below (it is delicious).

Serve this chicken and veggie soup with our Sesame Garlic Flatbreads or a side of Homemade Focaccia Bread.


Seasoning Ideas

What sets my recipe apart from other more basic chicken and vegetable soup recipes is that I got some help from everyday spices.

Seasoning for the chicken:

I used a combination of paprika, salt, and pepper to flavor the chicken, which helps build a baseline of flavor before sauteeing the veggies and ensures the chicken is flavorful all on its own.

If you are into smoky flavors, you can use smoked paprika as well.

Spices to add to the soup:

For the soup, I seasoned the veggies with some ground cumin. It pairs well with the paprika used on the meat and gives the soup a warm flavor that works beautifully with the vegetables and stock.

Suppose you have it and love the taste you can also add in a tablespoon of Italian seasoning, which is basically a combination of oregano, basil, thyme, rosemary, parsley garlic powder.


Colin Fassnidge's chicken and vegetable soup

Add this warming dish to your midweek menu. This chicken and veggie soup is a hearty, feel-good meal with loads of flavour.

Hi guys I’m Colin Fassnidge.

And today we are making one of the most simplest and most hearty

Chicken Soups for under $5 a portion.

So today we’re using a whole chicken so we’re going to get all the flavour from the bones and then we’re going to use the meat in the soup so it’s a double edged recipe. So what do we need for this recipe Lily?

Garlic, onion, carrot and celery with Apple Cider Vinger and Soy Sauce.

What else do we need Maeve?

Soup mix with Lentils, Split Peas and Barley.

What herbs we going to add to our soup?

We’ve got thyme, bay leaves and Rosemary.

We’re going to sweat off our vegetables in a little bit of olive oil. Now you want to stir to sweat it all down. Ok after 5 minutes we’re going to add our chicken to the vegetables. Now I’m going to add Rosemary, Bay Leaves and Thyme. Give it a good scattering in there. It’s going to give great flavour! Now we’re going to add our water enough to cover. So now we’re going to add our Soy Sauce. So this gives it a beautiful colour and it also adds a seasoning so a good glug of soy sauce. And then for a bit of acidity we’re going to add a splash of vinegar. Any vinegar’s fine. I’m using Apple Cider Vinegar.

So now we’re going to bring it to the boil and simmer it for 15 minutes. The Chicken’s been cooking for 15 minutes now we’re going to add the soup mix in to cook for another 10 minutes.

Ok so we’ve removed our chicken from this beautiful broth and soup now all we’ve got to do now is portion it up. Falling off the bone then you’re going to add your soup mix. Your barley. Your split peas. Your vegetables.

So this is the easiest but the best soup mix you’re going to get. You poach your chicken in your stock with your vegetables. You add your soup mix and the best thing about it. You’ve got a beautiful broth for the rest of the week. And that stock is to die for. How is it Lily?

That’s mine! She took my line.

So that’s our whole poached chicken and soup beg with split peas, barley and lentils


Bone Broth Chicken Vegetable Soup

I use frozen broth! And while it does take some planning, it's super easy planning by using your slow cooker to make an easy bone broth and freezing it for later in quart canning jars. Then when you want to make soup all you have to do is defrost your broth and gather some vegetables.

There are two 'secret' ingredients I always include in a comforting nourishing soup for colds:

They are stars at helping to boost our immune systems. My kids now enjoy spicy foods so I can add quite a bit of cayenne, but when they were younger I'd only add a pinch to their portions.

After chopping your vegetables, it's simply a matter of combining them with the broth and other ingredients, bringing to a boil and then gently cooking for 10 to 15 minutes until the vegetables are done.

In just a few minutes you will have a nourishing cold and flu chicken soup that will put any canned soup to shame. I hope your family will come to count on this soup to comfort them through a sickness just like mine does!


Makes 4 to 6 servings as an entrée, 10 servings as an appetizer

Creating a satisfying soup in merely 30 minutes is entirely possible, even if you use purchased chicken broth. The root vegetables gently flavor the broth while they simmer, adding a subtle sweetness. Be sure to cut all the vegetables into about 1/2-inch pieces to keep the cooking time short. Mess around with the mix of vegetables if you like (see below), but don’t skip the fresh dill. It’s integral to the flavor of the soup.

3 carrots, peeled, halved lengthwise and diced

2 turnips, peeled and diced

2 Yukon gold potatoes, peeled and diced

2 cups diced cooked chicken

1/4 cup chopped fresh dill

Put the onion, carrots, turnips, potatoes and chicken broth in a large saucepan. Bring to a boil. Lower the heat to a simmer and cook until the vegetables are tender, about 15 minutes. Stir in the chicken and salt and cooked until heated through, about 2 minutes more. Stir in the dill and serve hot.

&bull Substitute a chopped leek for the onion, or include diced parsnips, celery root or sweet potatoes in the vegetable mix. You&rsquore looking for about 4 heaping cups of vegetables in total.

&bull Add a cup of cooked egg noodles or rice to the pan along with the chicken.


Tips on How to Make Soup .

Basically, how to make soup using poultry is pretty much standard. The bird is simmered in water, together with other ingredients.

Either the resulting stock is sieved and then used in cooking soup. Or, everything is put together into the pot at once and simmered till tender.

Chicken soup is often thought of as comfort food. It is also claimed to be the useful in treating colds and flues. Perhaps that's because it goes down so good.

There are many starch additions that can be used for poultry soups. These include pasta, noodles, rice, barley, potatoes, and dumplings.

Adding different vegetables will change the flavour. Veggies such as parsnips, sweet potatoes, celery root, cauliflower zucchini, and tomatoes are great additions. 

Herbs and spices, especially parsley, dill, garlic, salt, pepper, and curry are super to use. Adding turmeric or saffron will provide a nice golden color. 


Is chicken broth gluten free?

Most chicken broth is gluten free but I highly encourage you to read the labels. Look for any artificial ingredients, and also make sure the broth wasn't made on shared equipment!

Cover and bring the chicken soup to a boil. Turn down the heat and allow this chicken soup to simmer for two hours.

After the chicken cooks in the soup for 2 hours, remove the chicken to a separate pan so the bones don't all fall apart in the soup.


Quick and Easy Chicken Soup

Hey friends! Let me tell you that this week has been super busy! On top of my regular working schedule, and being a mom and wife, I’ve also been recording a lot my holiday videos. Everything was going great.. I was on my A+ game, until two days ago! I woke up sick!! OMG, It never fails. I always get sick this time of the year… I’m talking about a serious headache, sneezing, coughing, muscle aches… Seriously, I felt ( starting to feel better now) like crap. So what did I do? I made some good old fashioned homemade soup! Nothing makes me feel better, than a nice big bowl of hot soup! Like seriously, there is something about the broth, and veggies that comfort me.

In this post I’m going to show you how to make a big ol’ pot of quick and easy chicken soup. You can make this soup on the stovetop or in the CrockPot. Let’s get started!

Being under the weather, there was no way in heck that I was going to be in the kitchen longer than 45 minutes ( and I’m talking about increments boo!). To make this recipe quick, and easy I used some of my goodies that were store in my freezer, and that INCLUDES a cooked chicken! Yup – I had a whole cooked chicken ( well not whole because I stole a wing… sue me) in my freezer that I just happened to cook, in the CrockPot, a few days prior… I also had some homemade chicken broth and vegetables in the freezer as well that I used for my soup. Once I gathered all of my ingredients I tossed EVERYTHING into a big pot, and place it over medium high heat… I could have easily put everything into my CrockPot, and set it on high for 4 hours, but my greedy butt didn’t want to wait- I was hungry! The total cooking time ( on the stovetop) took about 40 minutes..


  • 2 medium poblano peppers
  • 2 teaspoons canola oil
  • 12 ounces boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
  • 1 1/2 cups chopped onion (1 large)
  • 1 1/2 cups chopped red or green bell pepper (1 large)
  • 1 ½ cups green beans, cut into 1/4-inch pieces, or frozen, thawed
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 ½ teaspoons ground cumin
  • 6 cups reduced-sodium chicken broth
  • 1 (15 ounce) can black beans or pinto beans, rinsed
  • 1 (14 ounce) can diced tomatoes
  • 4 cups chopped chard or spinach
  • 1 ½ cups corn kernels, fresh or frozen
  • ½ cup chopped fresh cilantro
  • ½ cup fresh lime juice, plus lime wedges for serving

To roast poblanos: Position oven rack about 5 inches from the heat source preheat broiler. Line the broiler pan with foil. Broil whole poblanos, turning once, until starting to blacken, 8 to 12 minutes. Transfer to a paper bag and let steam to loosen skins, about 10 minutes. When the poblanos are cool enough to handle, peel, seed, stem and coarsely chop set aside.

Meanwhile, heat oil in a large soup pot or Dutch oven over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, 3 to 5 minutes. Transfer to a plate and set aside.

Reduce the heat to medium and add onion, bell pepper, green beans and garlic. Cook, stirring, until beginning to soften, 5 to 7 minutes. Stir in chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Stir in broth, beans, tomatoes and the chopped poblanos bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are tender, about 15 minutes.

Add the reserved chicken and juices, chard (or spinach) and corn return to a simmer and cook for 15 minutes more to heat through and blend flavors.

Top each portion with 1 tablespoon each cilantro and lime juice serve with lime wedges.

To make ahead: Prepare through Step 4 and refrigerate for up to 3 days or freeze for up to 6 months add cilantro and lime juice just before serving.



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