Best Homemade Chicken And Vegetable Soup Recipes

Homemade Chicken and Vegetable Soup image

Provided by Food Network

Time 55m

Yield about 10 to 12 servings

Number Of Ingredients 27

2 tablespoons olive oil
Pinch crushed red pepper
1 chicken (3 pounds) boned, skinned, and visible fat removed, diced, (save the bones and carcass)
3 quarts chicken stock
1 pound assorted small dried pasta shapes, such as stars, tubes, shells, etc.
12 small thermoses
Creole seasoning, recipe follows
1 1/2 cups chopped onions
1 cup chopped celery
1 cup diced carrots
1/2 cup chopped green onions
2 tablespoons minced garlic
1/4 cup fresh parsley leaves
2 tablespoons chopped fresh basil
4 bay leaves
2 cups assorted chopped fresh vegetables, such has beans, zucchini, yellow squash, or cabbage, small dice
1 1/2 cups torn spinach leaves, cleaned and stemmed
1 cup finely chopped fresh parsley leaves
12 small resealable plastic snack bags
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
2 tablespoons salt
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

In a large sauce pot, heat the olive oil. Season the chicken with Creole seasoning. When the oil is hot, add the chicken, bones, and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Creole seasoning. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and bring the liquid to a boil. Add the pasta. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the pasta is tender. Reseason if necessary. Serve hot. Ladle the soup into thermoses and seal tightly with the lid. Place a spoonful of the parsley into each bag and seal completely.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Mexican Chicken and Vegetable Soup- Homemade Gourmet image

Provided by Homemade Gourmet Ju

Categories Mexican

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

5 tablespoons homemade gourmet taco soup seasoning (or 1 packet)
2 cups cooked chicken, diced (1 pound)
1 tablespoon olive oil
1 large carrot, chopped
1 stalk celery, chopped
1 small zucchini, chopped
1 small yellow squash, chopped
2 (14 ounce) cans chicken broth
1 (10 ounce) can rotel, undrained (tomatoes with green chilies)
1 (12 ounce) bag frozen corn

Steps:

In a soup pot, saute' carrots and celery for 5 minutes.
Add the Taco Soup Seasoning and cooked, diced chicken and chopped vegetables, chicken broth, and Rotel tomatoes to soup pot.
Simmer on low for 10 minutes. Add corn and cook for 10 more minutes.

Nutrition Facts : Calories 284.2, Fat 10.1, SaturatedFat 2.2, Cholesterol 52.5, Sodium 1033.5, Carbohydrate 25.1, Fiber 3.4, Sugar 2.6, Protein 25.8