Chicken and Vegetable Soup
Chicken and Vegetable Soup might be just the main course you are searching for. This recipe makes 10 servings with 207 calories, 19g of protein, and 5g of fat each. For $1.7 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. This recipe is liked by 59 foodies and cooks. Head to the store and pick up cooked chicken, pepper, celery, and a few other things to make it today. It is brought to you by Can't Stay out of the Kitchen. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is super. Vegetable Chicken Soup, Chicken Vegetable Soup, and Chicken and Vegetable Soup are very similar to this recipe.
Servings: 10
Preparation duration: 30 minutes
Ingredients:
0.75-oz. basil, chopped (or more, if desired)
3 cups matchstix carrots
2 ribs celery, sliced diagonally
5-6 cups chicken broth
4 cups cooked chicken
1 can corn, drained (or use 2 cups fresh or frozen corn)
fresh parsley for garnish
1 tbsp. fresh rosemary (or more)
1 heaping tablespoon fresh thyme (or more)
½ cup chopped parsley (or more, if desired)
2 cups frozen peas
¾ tsp. pepper
2 very large red potatoes, washed, unpeeled, cubed
1 red bell pepper, diced
1 cup diced red onions
6 Roma tomatoes, sliced in ½-inch pieces
2 tsp. salt
1 yellow bell pepper, diced
Equipment:
Cooking instruction summary:
Cook off a whole chicken and debone, reserving chicken broth.Cut chicken in bite-sized pieces. (Or use rotisserie chicken and canned chicken broth.)Bring to a boil over medium heat.Add carrots, celery, onions, bell peppers, potatoes, tomatoes, and peas.Add parsley, rosemary, thyme, basil and salt.Stir to combine.Cover with lid. Simmer mixture about 20-30 minutes or until veggies are tender.Stir in corn and heat through.
Step by step:
1. Cook off a whole chicken and debone, reserving chicken broth.
2. Cut chicken in bite-sized pieces. (Or use rotisserie chicken and canned chicken broth.)Bring to a boil over medium heat.
3. Add carrots, celery, onions, bell peppers, potatoes, tomatoes, and peas.
4. Add parsley, rosemary, thyme, basil and salt.Stir to combine.Cover with lid. Simmer mixture about 20-30 minutes or until veggies are tender.Stir in corn and heat through.
Nutrition Information:
covered percent of daily need
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