The new Food on Shine is coming soon! Learn more about what's new »
Hearty Chicken Vegetable Soup
- Prep Time 20 min.
- Cook Time -
- Serves 4
Recipe Provided By: Epicurious.com
See more from
Epicurious.com on Yahoo! Food
1. Ingredients
- 4 cups water
- 1 3/4 cups chicken broth
- 1 pound skinless boneless chicken breasts
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 4 medium carrots, cut diagonally into 1/3-inch-thick slices
- 2 celery ribs, cut crosswise into 1/3-inch-thick slices
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons finely chopped fresh parsley
Nutrition Info
Per Serving
- Calories: 258 kcal
- Carbohydrates: 11 g
- Dietary Fiber: 3 g
- Fat: 13 g
- Protein: 23 g
- Sugars: 6 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Bring water and broth to a simmer in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered.
- While chicken is poaching, cook onion in oil in a 4-quart heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes. Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes. Remove from heat.
- While vegetables are cooking, shred chicken into 1/4-inch-wide strips (about 1 inch long). When vegetables are done simmering, stir chicken into soup along with parsley.
Yield: 4 servings
3. Still Hungry?
More Recipes Like This
More From Epicurious.com
Technology in partnership with
Most Helpful Reviews
-
Good/ Simple/ Quick
andthiseffectsmehow - October 20, 2009 05:01:21 PM PSTI think this is a very basic recipe on chicken soup. One suggestion I can offer for a more "home-cooked" appeal is to boil a chicken after being cleaned of all its meat. This will serve as one of the best ways to begin your broth. Then simply strain and use the broth you made for the broth base of the soup, I also added egg noodles to mine.
3 of 3 found this review helpful.
Was this review helpful to you? Yes - No Report Abuse
-
IT
lhopkins09 - October 20, 2009 05:07:41 PM PSTwhen you are sick yea yea.
use swanson not from a can but from the box; canned broths taste metallic and gross : /2 of 2 found this review helpful.
Was this review helpful to you? Yes - No Report Abuse
-
Not bad for a quick dinner
Maria R - November 2, 2009 10:16:35 AM PSTMy husband and have hectic work lives, we often don\\'t get home until 7 pm. I made this and I have to say it\\'s not bad. I suggest adding noodles to make it a bit more filling. I usually buy the bulk spiral noodles (usually the colorful ones) so I tossed in a handful. Not only did it make it more filing but the noodles added color, making the soup more appealing.
1 of 1 found this review helpful.
Was this review helpful to you? Yes - No Report Abuse
-
yummmmmmmmmm
blocksusie - November 2, 2009 03:14:34 PM PSTi thought it was really good. also it doesnt say that u need to use canned broth it just says 1 3/4 cups of it
Was this review helpful to you? Yes - No Report Abuse
-
Good, Fast Soup
Sarah D - November 2, 2009 10:24:53 AM PSTBest way to make chicken soup, make it simple. Use one of those chickens that are already cooked and go home and while the broth is warming up, cut up the chicken and carrots and what do you know, soup! Those ready to eat chickens already have all the seasonings that you need and it takes about 10 min to make the soup. I use egg noodles and it\\'s always good.
Was this review helpful to you? Yes - No Report Abuse
Yahoo! Food Videos
Most Watched Food Videos
- Pumpkin Mousse Parfait : Food Network
- Caramelized Butternut Squash : Food Network
- Sausage and Herb Stuffing : Food Network
- Pressed Spiced Turkey Breast : Food Network
