SPEEDY SOUP
Provided by Dana Angelo White, M.S., R.D., A.T.C.
Categories main-dish
Time 13m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring chicken broth to a boil in a medium saucepan. Once boiling add pasta and cook for 5 to 6 minutes Add peas, spinach and mushrooms, season with salt and pepper and continue to cook for an additional 2 to 3 minutes. Serve topped with Parmesan cheese.
- Nutrition analysis per serving: Calories: 120; Total fat: 2g; Saturated fat: 1g; Carbohydrate: 18g; Protein: 9g; Sodium: 360mg ;
Nutrition Facts : Calories 120 calorie, Fat 2 grams, SaturatedFat 1 grams, Sodium 360 milligrams, Carbohydrate 18 grams, Protein 9 grams
SPEEDY GONZALES CHICKEN SOUP
No, this soup doesn't have mouse in it! It's a Mexican style tomato-based chicken soup with corn and chillies. It earns its name by taking only half an hour to cook. You can use fresh, canned or frozen corn, whichever you prefer. From an Australian Women's Weekly cookbook.
Provided by oloschiavo
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat half of the oil in a good-sized saucepan, cook chicken until lightly browned and cooked right through.
- Remove chicken from pan and shred into small strips.
- Heat remaining oil in same pan, cook onion 3-4 minutes or until soft.
- Add flour to pan and stir for 1 minute.
- Add stock and juice 1 cup at a time, waiting until mixture thickens slightly after each addition.
- Add chicken, corn and chilli. Stir until heated through.
- Serve topped with cilantro.
Nutrition Facts : Calories 268.9, Fat 8.7, SaturatedFat 1.7, Cholesterol 52.8, Sodium 615.1, Carbohydrate 21.9, Fiber 1.5, Sugar 8.2, Protein 26.3
SPEEDY GONZALES' CHICKEN ENCHILADAS
So fast and easy to make. Tasty. Freezes well. Make ahead, cover and refrigerate, then bake for an after-work weeknight delight. Serve with hot buttered tortillas. YUM!
Provided by Caroline Cooks
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine both soups and sour cream.
- Blend well.
- Divide in half and set half aside. Add chopped chicken to one of the halves of soup mixture.
- Heat oven to 375°F.
- Lightly heat tortillas in moisten tea towel in microwave for ease of rolling.
- On each tortilla, spread about 2-3 tablespoons of chicken mixture on one side; sprinkle with about tablespoons of cheese; roll up; and place in prepared casserole.
- Repeat with all tortillas, placing close together. Spread "set aside" soup-sour cream mixture over all and top with remaining cheese.
- Cover with foil and bake for about 45 minutes. Uncover and bake for about 15 minutes until top is lightly golden.
- Sprinkle with sliced olives or chopped tomato and avocado, if desired.
Nutrition Facts : Calories 417.4, Fat 30.4, SaturatedFat 16.1, Cholesterol 110.2, Sodium 940.1, Carbohydrate 9.4, Sugar 2, Protein 26.4
SUPER SIMPLE AND SPEEDY CHICKEN SOUP
Need chicken soup fast and don't have time to cook that bird for hours? This has happened to us plenty of times, when someone has come home in the mood for chicken soup.
Provided by Mirj2338
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan over high heat, bring the broth to a boil.
- Add the chicken, carrots, peas and scallions.
- Reduce the heat and simmer for 5 minutes, or until the carrots are tender.
- Season with salt and pepper, if desired (there should be enough flavor in the broth).
- Serve, or freeze for later.
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