Chicken Vegetables And Pasta Soup Food

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PERFECT CHICKEN VEGETABLE SOUP



Perfect Chicken Vegetable Soup image

Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!

Provided by JAMINA1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h6m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
2 skinless, boneless chicken breasts, cut into bite-sized pieces
½ large white onion, chopped
2 cloves garlic, chopped
2 (14 ounce) cans chicken broth
2 small red potatoes, chopped
¼ head cabbage, chopped
1 large carrot, chopped
2 eggs, beaten
salt and ground black pepper to taste

Steps:

  • Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
  • Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
  • Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

Nutrition Facts : Calories 233 calories, Carbohydrate 22.9 g, Cholesterol 127.1 mg, Fat 7.8 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 1.7 g, Sodium 1067.8 mg, Sugar 6 g

CHICKEN & VEGETABLE PASTA



Chicken & Vegetable Pasta image

This pasta recipe is quick-to-make and filled with flavor and goodness. A simple, affordable pasta recipe that your family will enjoy.

Provided by Land O'Lakes

Categories     Chicken     Chicken     Savory     Cooking     Pasta and noodles     Main Course     Meat, poultry, and seafood

Yield 6 servings

Number Of Ingredients 7

6 ounces (2 cups) uncooked dried fusilli pasta (thin corkscrew or pasta twists)
1/4 cup Land O Lakes® Butter
1 pound boneless skinless chicken breasts, cubed
2 teaspoons finely chopped fresh garlic
1 teaspoon dried thyme leaves
1 (16-ounce) bag frozen vegetable mixture (broccoli, carrots, water chestnuts and red pepper)
1/2 cup shredded Parmesan cheese

Steps:

  • Cook fusilli pasta according to package directions. Drain. Set aside; keep warm.
  • Melt butter in 12-inch skillet until sizzling; add chicken, garlic and thyme. Cook over medium-high heat, stirring occasionally, 5-8 minutes or until chicken is no longer pink.
  • Stir in vegetables. Continue cooking, stirring occasionally, 6-9 minutes or until vegetables are crisply tender. Stir in cooked fusilli and cheese.

Nutrition Facts : Calories 340 calories, Fat 12 grams, SaturatedFat grams, Transfat grams, Cholesterol 70 milligrams, Sodium 240 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Sugar grams, Protein 25 grams

BARILLA® PASTINA IN CHICKEN BROTH WITH FRESH VEGETABLES| BARILLA



Barilla® Pastina in Chicken Broth with Fresh Vegetables| Barilla image

Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for Barilla® Pastina in Chicken Broth with Fresh Vegetables for a delicious meal!

Provided by Barilla

Categories     Classic Blue Box

Yield 6

Number Of Ingredients 14

1/4 box Barilla® Pastina
3-4 lb whole chicken, chopped
5L water
2 carrots, diced
2 celery stalks, diced
1 small onion
10 black peppercorns
1 bay leaf
1 pint cherry tomatoes, halved
2 cups spinach
½ bunch (8 oz) asparagus, diced
1 small leek, diced
1 tbsp extra virgin olive oil
Sea salt and black pepper to taste

Steps:

  • In a large pot, add the water and simmer the chicken with ½ carrot, ½ celery, onion, black peppercorns and bay leaf for approximately 2 hours; skim the broth to remove the fat.
  • In a large skillet, sauté the remaining carrot, celery, asparagus and leeks in olive oil for 3-4 minutes or until slightly browned.
  • Meanwhile, strain the broth into another pot (remove and discard the bay leaf) and place back onto the stove top to simmer.
  • Season the broth with salt and pepper, add the sautéed vegetables and Pastina then cook for 3 minutes.
  • Remove soup from the heat and fold in chicken, spinach and tomatoes. Allow soup to rest 30 minutes before serving.

CHICKEN, VEGETABLES, AND PASTA SOUP



Chicken, Vegetables, and Pasta Soup image

I love soups and during fall and winter I eat them 3-4 times a week. I always look for tasty, quick, and comforting recipes. This one you can change to whatever veggies you have on hand. But this is my favorite combination.

Provided by Asha1126

Categories     Stocks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

12 ounces boneless chicken breasts
2 tablespoons olive oil
1 medium onion, diced
1 1/2 cups carrots, diced
8 ounces cauliflower florets
4 cups low-sodium low-fat chicken broth
2 teaspoons dried herbs
4 1/2 ounces small shaped pasta
salt and pepper
parmesan cheese (optional)

Steps:

  • Finely dice the chicken, discarding any skin.
  • Heat the oil and quickly saute the chicken and vegetables until they are lightly colored.
  • Stir in the stock and herbs. Bring to a boil and add pasta. Return to boil, cover, and simmer for 15 minutes.
  • Season to taste and sprinkle with Parmesan cheese (if using) Serve with crusty bread for a complete meal.

Nutrition Facts : Calories 367.6, Fat 15.3, SaturatedFat 3.3, Cholesterol 54.4, Sodium 101.8, Carbohydrate 33.7, Fiber 4, Sugar 5, Protein 23.7

CHICKEN AND PASTA SOUP



Chicken and Pasta Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 to 6 servings (about 9 cups)

Number Of Ingredients 11

1 cup orzo or favorite shaped little pasta
1 tablespoon extra-virgin olive oil
1/2 medium onion, diced
1 clove garlic, minced
1 medium carrot, shredded
1 rib celery, peeled and minced
1/2 teaspoon kosher salt
3 cups cooked chicken
1 bay leaf
1 sprig fresh thyme
5 cups chicken broth, low-sodium canned or homemade

Steps:

  • Bring a large pot of cold water to a boil over high heat and salt it generously. Add the pasta and boil, stirring occasionally, until al dente, about 8 minutes. Drain.
  • Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, celery, and salt; cook until tender, about 8 minutes. Add the chicken, bay leaf, thyme, and broth to the vegetables, cover, and simmer for 10 minutes.
  • Add the pasta to the soup just before serving. Ladle into warm bowls and serve. Soup can be made in advance and frozen, just omit the pasta and add when serving.

CHICKEN AND PASTA CASSEROLE WITH MIXED VEGETABLES



Chicken and Pasta Casserole with Mixed Vegetables image

I dreamt up this recipe on my way home from work one night to use the ingredients I had on hand. It's a great comfort food for chilly winter evenings!

Provided by JENTOP

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h

Yield 6

Number Of Ingredients 14

1 cup dry fusilli pasta
3 tablespoons olive oil
6 chicken tenderloins, cut into chunks
1 tablespoon dried minced onion
salt and pepper to taste
garlic powder to taste
1 tablespoon dried basil
1 tablespoon dried parsley
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups frozen mixed vegetables
1 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
  • Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
  • In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
  • Bake 30 minutes in the preheated oven until bubbly and lightly browned.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 35.4 g, Cholesterol 47 mg, Fat 19.8 g, Fiber 3.7 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 926 mg, Sugar 2.8 g

CHICKEN VEGETABLE PASTA SOUP



Chicken Vegetable Pasta Soup image

This is a clean out the fridge and pantry sort of soup. Feel free to substitute whatever vegetables you have around. Now I like my soup with a high goodies to broth ratio, more like a stew perhaps, so you may want to add more liquid. This would easily work in a large crock pot if you added the pasta at the end.

Provided by helowy

Categories     Chicken Breast

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 11

1 (15 ounce) can corn, with liquid
1 (15 ounce) can tomatoes seasoned with basil garlic & oregano, with liquid
1 cup frozen peas
1 cup frozen green beans
5 ounces frozen chopped broccoli
2 large carrots, chopped
1 large onion, chopped
2 stalks celery, chopped
1 lb boneless skinless chicken breast, cut into 1-inch pieces
7 -10 cups chicken broth (or more, or use half chicken broth, half vegetable broth)
1 cup orzo pasta

Steps:

  • Combine all ingredients except broth and orzo in a large pot.
  • Add broth until there is a little more broth than you like in a soup (the orzo will absorb some liquid).
  • Slowly bring the soup to a simmer and simmer for an hour or more.
  • Add orzo and continue to cook until orzo is tender.

Nutrition Facts : Calories 180.8, Fat 2.1, SaturatedFat 0.5, Cholesterol 21.9, Sodium 507.8, Carbohydrate 25.4, Fiber 3.2, Sugar 3.9, Protein 16

CREAMY PASTA WITH CHICKEN AND VEGETABLES



Creamy Pasta with Chicken and Vegetables image

Get great flavor when you make this Creamy Pasta with Chicken and Vegetables. This Creamy Pasta with Chicken and Vegetables is a Healthy Living recipe.

Provided by My Food and Family

Categories     Home

Time 27m

Yield Makes 4 servings, about 1 cup each

Number Of Ingredients 7

2 cups whole wheat rotini pasta, uncooked
1 can (10-3/4 oz.) 98%-fat-free condensed cream of chicken soup
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips, cut into 1/2-inch pieces
1 cup frozen peas and carrots, thawed
1/2 cup fat-free milk
1/4 tsp. garlic powder
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta in large saucepan as directed on package. Drain pasta; return to pan.
  • Add all remaining ingredients except cheese; stir. Cook on medium heat 7 min. or until heated through, stirring occasionally.
  • Remove from heat. Stir in the cheese.

Nutrition Facts : Calories 310, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g

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