Easy Chicken Vegetable Soup Recipe2020-11-22
- Cuisine: American
- Course: Main Dish, Soup
- Skill Level: Advanced
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- Yield: 4-6 soup bowls
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 3:00 h
- Ready In: 3:10 h
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This information is per serving.
Easy chicken vegetable soup recipe. Really easy and delicious chicken and vegetable soup cooked in 12-16-quart (12-16 L) stock pot. If you like this chicken soup, you may also like Chicken Gumbo Soup
Chicken Gumbo Soup Recipe
Per serving: calories-207, Total fat-7 g, Cholesterol-47 mg, Protein-20 g, Carbohydrates-17 g, Sodium-92 mg, Added Sugar-0, Fiber-4 g
Makes 4 servings
Ingredients: 1 tablespoon unsalted margarine, 1 large yellow onion, peeled and chopped, 1 clove garlic, peeled and minced, half of small sweet green bell pepper, cored, seeded and chopped, 1 stalk celery, chopped, 2 tablespoons all-purpose flour, 1 pound (480 g) low-sodium crushed tomatoes, with their juice, 1 cup (250 ml) reduced-sodium chicken broth, 1/4 teaspoon hot red chile pepper sauce, 2 cups sliced fresh okra, 1½ cups cubed cooked chicken meat, 1/2 teaspoon freshly squeezed lemon juice
Instructions: In a large heavy saucepan, melt margarine over medium heat. Add chopped yellow onion, minced garlic, green bell pepper, and celery. Cook, uncovered, stirring occasionally, for about 5 minutes or until vegetables are soft.
Stir in all-purpose flour and cook, stirring continuously, for further 3 minutes. Gently stir in undrained tomatoes and chicken broth, then add red chile pepper sauce. Cook, stirring occasionally until the mixture thickens and come to a boil.
Add sliced fresh okra, then return to a boil, cover and cook over medium-high heat for further 6-8 minutes. Add cooked chicken meat, reduce heat to low, and bring just to serving temperature, stirring occasionally.
Stir in squeezed lemon juice and serve immediately.
Easy Chicken Vegetable Soup Recipe
- 5 pounds (2/4 kg) whole chicken
- 3 medium yellow onions, peeled and diced
- 7 garlic cloves, peeled and minced
- 6 celery stalks, roughly chopped
- 3-4 carrots, peeled and diced
- 2 bay leaves
- 3 teaspoons dried thyme
- 2 teaspoons dried marjoram
- 4 cups (1 L) chicken broth
- 8 cups (2 L) water
- 2 28 oz (840 ml) each)) whole tomatoes
- 1/2 cup short grain brown rice
- 2 pounds (960 g) frozen okra, thawed and sliced
- salt and freshly ground black pepper
In a 12-16quart (12-16 L) stockpot, combine all ingredients, except tomatoes, brown rice, okra, and seasoning. Stir well and bring to a boil over high heat.
Reduce heat to low and simmer for 2 hours or until chicken is very tender.
Remove cooked chicken from stockpot and transfer to a large plate. Allow cooling completely. Once it is cooled, remove the bones.
Meanwhile, rinse brown rice under running cold water and drain well. Add rice and undrained tomatoes to stockpot. Simmer over low heat until rice is tender.
Stir in boneless chicken meat and okra. Bring the chicken mixture back to slow boil and simmer for further 10 minutes. Season to taste with salt and black pepper. Stir well and ladle into soup bowls.