Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken and Vegetable Soup Recipe
    Lost? Site Map

    Chicken and Vegetable Soup

    Chicken and Vegetable Soup. Photo by LifeIsGood

    1/2 Photos of Chicken and Vegetable Soup

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    busyozmum's Note:

    This soup is so thick you'll only need some of your favourite crusty bread to make it a complete meal. This makes a huge amount of soup so get out your big soup pot.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for a few minutes until soft but not coloured.
    2. 2
      Add diced carrot, celery, zucchini, swede and pumpkin. Cook for a further 2 minutes.
    3. 3
      Stir in the rinsed dry soup mix, water, both chicken and vegetable stock powder, bay leaves and chicken legs. Bring to boil.
    4. 4
      Lower heat and simmer for approx 45 minutes Add the peas and corn and bring back to simmering point. Allow to cook for a further 20 minutes. Remembering to stir regularly during cooking time to prevent the soup catching on the bottom of the saucepan.
    5. 5
      Remove the meat and bay leaves. Separate the meat from the bones, chop roughly and replace into the soup. Season to your taste with salt and pepper. Enjoy!

    Ratings & Reviews:

    • on September 27, 2009

      55

      A very delicious soup. This recipe is almost like mine. When I hear someone's sick, I send a quart container of this with some corn muffins to them. They always say it helps their recovery. Now that we are facing flu season, my soup pot will be working overtime (lol!) It's just the thing for a flu sensitive stomach. All the nutrients are there. I thought I was the only person who put rutabegas (swedes) in my soup. Because of dietary restrictions, I omitted the soup mix, (too much sodium) and pumpkin, instead I used diced onions, green beans, zuchinni and yellow squash. A great soup! For sick and well alikle. This is a good soup, period.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 08, 2009

      55

      Absolutely fabulous soup recipe. It is full of such nutritious veggies and chicken. This makes a large pot of hearty soup. This lends itself easily to substitutions without changing the overall basis of the recipe. I did make some substitutions: I omitted the swede (rutabaga) and added an extra zucchini. I subbed 2 peeled and chopped sweet potatoes instead of the pumpkin. For the dry soup mix, I combined about 1 cup of lentils and 1/4 cup of barley. I could not find either the chicken or vegetable stock powders so this is what worked for me: 2 T. chicken bouillon granules mixed into 6 cups of hot water ; 4 cups of vegetable broth. (Still 10 cups liquid total). I will make this recipe over and over. It's fantastic!! Added note - I used 5 skinless chicken legs and I thought it was the perfect amount.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Chicken and Vegetable Soup

    Serving Size: 1 (433 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 179.2
     
    Calories from Fat 55
    31%
    Total Fat 6.1 g
    9%
    Saturated Fat 1.1 g
    5%
    Cholesterol 50.0 mg
    16%
    Sodium 113.0 mg
    4%
    Total Carbohydrate 16.4 g
    5%
    Dietary Fiber 3.7 g
    14%
    Sugars 5.5 g
    22%
    Protein 15.6 g
    31%

    The following items or measurements are not included:

    soup mix

    vegetable stock powder

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites