Easy chicken vegetable soup recipe?

I need a easy and fast one, by chicken i meant chicken broth, and id rather not have to prepare too many vegetables. Sorry for being so picky :DEasy chicken vegetable soup recipe?
This is a delicious and easy one;





8 cups chicken broth


2 cups diced, cooked chicken meat


1 cup peeled and cubed potatoes


1 cup diced carrots


1 cup diced zucchini


1 cup broccoli florets


1 cup canned whole tomatoes, chopped


1/2 cup chopped celery


1/2 cup chopped onion


1/2 cup chopped green bell pepper


2 cloves garlic, minced


1/2 cup peanut butter


1 tablespoon chopped fresh parsley


salt to taste


ground black pepper to taste





In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.


Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.


Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer. Serves 8


===============Easy chicken vegetable soup recipe?
Chicken Noodle Soup


Ingredients:


1 tablespoon butter


1/2 cup chopped onion


1/2 cup chopped celery


4 (14.5 ounce) cans chicken broth


1 (14.5 ounce) can vegetable broth


1/2 pound chopped cooked chicken breast 1 1/2 cups egg noodles


1 cup sliced carrots


1/2 teaspoon dried basil


1/2 teaspoon dried oregano


salt and pepper to taste





Directions:


1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Well, this is as quick and easy as it gets, but still tastes good. Pan Sear your chicken in a stock pot with Olive Oil, butter, salt and pepper, garlic and onion powder. Once they are golden brown on both sides, pull them out and set them aside. In the same pan, saute some diced onion, celery and carrots in butter and olive oil. When they become soft, cut up your chicken and add to your sauteed veggies, add your chicken stock or one cup water to one chicken bouillon cube or your chicken base and water (usually, it's a four to one ratio). Add one sprig of fresh thyme, fresh parsley and diced garlic and let it simmer for about 1 hour. You can also add in frozen veggies or freshly diced tomatoes (whatever you have in the last 1/2 hour of cooking) if you like more than the mire poix.





If this is too much prep, you can always do your chicken the same way as above, heat up your stock and throw your diced chicken in there, let it simmer for about 1/2 hour, and then add whatever frozen veggies you like and continue cooking for another 15 minutes. Remember though, your frozen veggies will excrete water upon cooking, so you may have to re-adjust your seasonings. Also, don't go heavy on the salt as your stock, bouillon or base will have some as well, depends on what kind you have.





So, I hope these two home recipe options help you to enjoy this most tasty, classic soup! Have a great day!
CHICKEN VEGETABLE SOUP


4 (13 oz.) cans chicken broth


1 c. water


1 lg. can tomatoes


1/2 c. chopped celery


1/2 c. cubed zucchini


1 c. shredded carrots


1/2 c. chopped okra


1/2 c. onions, chopped


2 c. cooked chicken


Salt %26amp; pepper


Mrs. Dash


Combine all ingredients in soup kettle except chicken. Simmer uncovered (don't boil) 2 hours. Add chicken. Simmer 30 minutes. Cover and cool. Refrigerate overnight. Soup will have better flavor the next day.


I sometimes add fresh vegetables of the season: Chopped, green beans, asparagus, cauliflower, etc. If adding extra vegetables you may need an extra can of chicken broth.
Here's something I whip up from time to time:





1 box organic Chicken broth


1/2 cup chopped yellow onion


1 tsp kosher salt


1/2 tsp fresh ground pepper


1 tsp thyme


1/2 cup sliced carrots


1/2 cup sliced celery


1 can diced white chicken meat (opt.)


1 cup egg noodles


3 T olive oil or vegetable oil





Saute onion in olive oil until translucent. Drain if necessary. Add remaining ingrediants, except for egg noodles, and bring to a boil. Cook until veges are crisp tender. Add egg noodles and cook until they are tender. For additional flavor, consider adding chicken boullion.
Pour a big can or two of chicken broth in a pot. Add some pepper and perhaps even a small amount of chopped parsley. Chop up onion, celery, carrots finely. Cook veggies until they are done. While the veggies are cooking, season a whole chicken breast with a bit of salt and pepper and broil it until it is done. Remove skin and bones and coarsely chop up the breast. Add it to the hot chicken-veggie soup and enjoy.
Soup: Chicken, Vegetable %26amp; Rice.


(by Dune 31/1/08)


Chicken Chunks.


Rice.


Diced Carrot.


Diced Celery/Sliced Leek.


Diced Onion .(medium)


More Vegetables.


Add all except the Rice and Extra Vegetables to a decent sized pot or stock pot.


Stir fry until the chicken has a little colour and the other vegetables are soft.


Add a little water to de glaze the pot and add as much for the size you want. (2 litres)


Bring to a boil and add rice. Return to boil then reduce to a rolling simmer.


Go through the freezer and take out all of those part bags vegetables and add.


Go through the fridge and look for what else to add.


Stir from time to time.


The rice will absorb a lot of liquid so that may need to be topped up.


Season to taste, and plate up.


Serve with Garlic Bread.
use whatever veggies you like/have on hand. all soups start well with olive oil, onions and garlic! after that, throw in any fresh or frozen veggies you like with your chicken broth - this should already have a lot of flavor, so you don't have to add seasonings if you don't want to. easy and delicious!