CHICKEN SOUP WITH PASTA
Steps:
- Heat olive oil in a large pot.
- Add onions, carrots and celery. Saute on medium heat for 3-5 minutes.
- Add garlic, stir for 30 seconds, just until fragrant.
- Add broth and bay leaves. Simmer for 20-30 minutes
- Add pasta. Simmer for 5 minutes..
- Add chicken. Simmer for 3-5 minutes until chicken is heated through and pasta is cooked.
- Add salt and pepper.
- Remove bay leaves, serve.
Nutrition Facts : Calories 225 kcal, Carbohydrate 23 g, Protein 16 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 17 mg, Sodium 524 mg, Sugar 1 g, ServingSize 1 serving
CHICKEN AND PASTA SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings (about 9 cups)
Number Of Ingredients 11
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.
COMFORTING CHICKEN & SHELL SOUP
This soup is truly comforting ...my kids just love it...it's creamy and quite flavorful...with Fall coming right around the corner, will be making this often. I hope you try it on your family sometime, they will love it! Enjoy!
Provided by Cassie *
Categories Other Side Dishes
Time 1h
Number Of Ingredients 17
Steps:
- 1. In a dutch oven, combine chicken, water, chicken stock, onion, carrots, celery, bay leaf, salt & pepper. Bring to a boil and reduce heat to low; simmer until chicken is tender.
- 2. Remove the bay leaf. Now, remove the chicken and cool - debone and cut into small cubes, set aside. Now, add potatoes, bouillon, season salt and poultry seasoning to the broth. Simmer for another 15 minutes. Add the milk, macaroni and chicken and return to simmer.
- 3. Melt the butter in a small saucepan over medium heat. Add the flour and continuously stir until mixture begins to brown.
- 4. Add the butter mixture to the pot and blend well. Simmer on low heat for 20 minutes. Season to taste. Can sprinkle with nutmeg and some extra fresh parsley if desire. When reheating you may want to add a bit more milk or stock to thin it out a bit, as it thickens as it cools. Enjoy this delicious comfort soup...
CHUNKY CHICKEN SOUP
Here's a satisfying soup that you'll find yourself serving year-round. Every spoonful is loaded with the fantastic flavor of chicken, celery, carrots and peas.
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the chicken, celery and onion in oil until chicken is no longer pink. , Add the broth, carrots, thyme, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. , Stir in macaroni and peas. Cover and simmer for 15 minutes or until the macaroni is tender.
Nutrition Facts : Calories 140 calories, Fat 6g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 109mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges
CHUNKY CHICKEN SOUP WITH PASTA SHELLS
Chicken soup made with pasta shells and vegetables is perfect for a hearty dinner that's ready within an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in Dutch oven over medium-high heat. Cook onions, bell pepper, carrots and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir in broth, tomatoes, beans, chicken and basil. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally.
- Stir in pasta. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender. Top each serving with cheese.
Nutrition Facts : Calories 380, Carbohydrate 54 g, Cholesterol 35 mg, Fiber 11 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 serving, Sodium 1500 mg
HUNGRY CHICK CHUNKY SOUP
Provided by Cooking Channel
Time 3h20m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Evenly season chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place the chicken pieces, onion, carrots, coleslaw mix, white beans, stewed tomatoes, peas, chicken broth, 1/2 teaspoon fresh thyme, and bay leaf in the slow cooker and stir. Cover and cook until chicken is fully cooked, on high for 3 to 4 hours or on low for 7 to 8 hours.
- Remove and discard the bay leaf. Remove the chicken pieces and place them in a bowl. Shred each piece using 2 forks: one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the slow cooker, and stir into the soup.
- Season the soup with 1/4 teaspoon salt or to taste. Garnish with additional thyme, if using. Serve up and enjoy!
Nutrition Facts : Calories 150, Fat 1 grams, Sodium 570 milligrams, Carbohydrate 15 grams, Fiber 4.25 grams, Protein 20.5 grams, Sugar 5 grams
CHUNKY CHICKEN SOUP WITH PASTA SHELLS
Number Of Ingredients 12
Steps:
- 1. Heat oil in Dutch oven over medium-high heat. Cook onions, bell pepper, carrots and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.2. Stir in broth, tomatoes, beans, chicken and basil. Heat to boiling reduce heat to medium-low. Cook 10 minutes, stirring occasionally.3. Stir in pasta. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender. Top each serving with cheese.wing it!Great for a quick hearty meal, this soup is perfect anytime served with soft breadsticks or a loaf of ficelle, which is a long and thin version of French bread.1 SERVING: Calories 380 (Calories from Fat 90) Fat 10g (Saturated 3g) Cholesterol 35mg Sodium 1500mg Carbohydrate 54g (Dietary Fiber 11g) Protein 30g * % DAILY VALUE: Vitamin A 100% Vitamin C 40% Calcium 18% Iron 28% * DIET EXCHANGES: 3 Starch, 3 Vegetable, 2 Lean Meat * CARBOHYDRATE CHOICES: 3 1/2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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- In a large soup pot, at least 6-quart, combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
- Add chicken stock and water. Season to taste with black pepper. Cover and bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes or until chicken is tender and easily falling off the bones. Remove chicken from the pot with a pair of tongs.
- Add pasta to the soup and continue cooking for 13-15 minutes, partially covered, until pasta is tender. Don’t forget to stir the soup couple times so the pasta does not stick.
- Meanwhile shred the chicken with two forks, discarding the skin and bones. Return shredded chicken to the pot. At this point, the soup will almost be done. Taste the veggies, especially the potatoes for doneness.
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