OK...I said this was fast stuff, it turns out good- I promise!
1 onion, diced
1 tsp. curry
6 chicken bouillon cubes
1 clove garlic
3 carrots, sliced
½ tsp. tarragon
4 celery stalks, sliced
salt and pepper to taste
1 TBS parsley
package of egg noodles (fresh or frozen)
2 packages cubed chicken (buy lunch meat or cook and cube your own)
Boil 6 cups of water, add bouillon cubes. Add onions, carrots, celery, and spices. Cook for 5 minutes. Add chicken, cook for 3 minutes. Add egg noodles and cook for about 10-15 minutes. Ready to serve.
For the bread- throw a mix into your bread machine about 3 hours before you start the soup.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Creamy Chicken Noodle Soup
6 cups water
3 chicken breasts
1 TBSP. chicken bouillon or base
2 cups chopped carrots
2 cups chopped celery
2 cans Cream of Chicken soup
1 cup evaporated milk
1/2 cup chopped onion
2 tsp. salt
1/4 tsp.. pepper
3 cups dry egg noodles
1/4 c. flour
1/2 cup cold water
Bring water to a boil in large pot. Add chicken, bouillon or base and stir until dissolved. Cover and cook for 20-30 minutes until chicken is no longer pink in center. Remove chicken and cut in small pieces.. Return to broth and add carrots, celery and onion. Cover and cook until tender. Add noodles and cook for 10 minutes or until noodles are tender. Mix cream of chicken soup, evaporated mild and spices together and slowly stir into broth mixture. Whisk flour and cold water together stirring until smooth. Stir flour mixture into soup and cook until thickened.
Serve with Corn Bread w/ honey butter and a relish tray.
3 chicken breasts
1 TBSP. chicken bouillon or base
2 cups chopped carrots
2 cups chopped celery
2 cans Cream of Chicken soup
1 cup evaporated milk
1/2 cup chopped onion
2 tsp. salt
1/4 tsp.. pepper
3 cups dry egg noodles
1/4 c. flour
1/2 cup cold water
Bring water to a boil in large pot. Add chicken, bouillon or base and stir until dissolved. Cover and cook for 20-30 minutes until chicken is no longer pink in center. Remove chicken and cut in small pieces.. Return to broth and add carrots, celery and onion. Cover and cook until tender. Add noodles and cook for 10 minutes or until noodles are tender. Mix cream of chicken soup, evaporated mild and spices together and slowly stir into broth mixture. Whisk flour and cold water together stirring until smooth. Stir flour mixture into soup and cook until thickened.
Serve with Corn Bread w/ honey butter and a relish tray.
Broccoli and Cheese Soup
5 cups water
2 tsp. chicken bouillon
2 cups carrots, chopped
2 cups broccoli, chopped
1/2 onion, chopped
4+ mushrooms, sliced & sauteed
3 TBSP. butter
3 TBSP flour
1 can (12 oz.) evaporated milk
1/2 tsp. salt
1/8 tsp. pepper
1 cheese packet from Mac & Cheese box
1 cup cheddar cheese
Bring water to a boil. Add bouillon and stir until dissolved. Add vegetables. Cover and cook on med. heat for 20 minutes or until tender. Melt butter in medium saucepan on med-high heat. Stir in flour until smooth. Slowly add evaporated milk, stirring constantly until smooth and thick. Add spices. Mix in cheese packet and cheese. Remove from heat and stir until cheese is melted. Combine with vegetables and water. Stir until smooth.
Serve with Garlic Cheese Biscuits and raw baby carrots.
2 tsp. chicken bouillon
2 cups carrots, chopped
2 cups broccoli, chopped
1/2 onion, chopped
4+ mushrooms, sliced & sauteed
3 TBSP. butter
3 TBSP flour
1 can (12 oz.) evaporated milk
1/2 tsp. salt
1/8 tsp. pepper
1 cheese packet from Mac & Cheese box
1 cup cheddar cheese
Bring water to a boil. Add bouillon and stir until dissolved. Add vegetables. Cover and cook on med. heat for 20 minutes or until tender. Melt butter in medium saucepan on med-high heat. Stir in flour until smooth. Slowly add evaporated milk, stirring constantly until smooth and thick. Add spices. Mix in cheese packet and cheese. Remove from heat and stir until cheese is melted. Combine with vegetables and water. Stir until smooth.
Serve with Garlic Cheese Biscuits and raw baby carrots.
Tomato Bisque and grilled cheese sandwiches.
This soup is very easy and sooooo good. I love to serve with grilled cheese sandwiches and dip in the soup. I also like to make a double batch and freeze it in the Ziplock Tupperware dishes and when I worked, I would take one out and take to work.
¼ C Chopped Onion
¼ C chopped celery
¼ C butter
3 Tb Flour
1 tsp Salt
1/8 tsp pepper
1 ½ C Chicken Broth (1 can)
1 ½ C Milk
3 C canned stewed tomates (one large can)
1 TB Sugar
½ tsp basil
In large saucepan sauté onion and celery in butter til tender. Stir in flour, salt & pepper. Cook 1 minute stirring constantly, until smooth& bubbly. Gradually stir in broth & milk, cook til slightly thickened, stirring constantly. In med saucepan, combine tomatoes, sugar & basil. Simmer 10 minutes, uncovered. Puree til smooth in blender. Slowly add milk to mixture stirring constantly. Heat gently, stirring frequently. Do not boil.
¼ C Chopped Onion
¼ C chopped celery
¼ C butter
3 Tb Flour
1 tsp Salt
1/8 tsp pepper
1 ½ C Chicken Broth (1 can)
1 ½ C Milk
3 C canned stewed tomates (one large can)
1 TB Sugar
½ tsp basil
In large saucepan sauté onion and celery in butter til tender. Stir in flour, salt & pepper. Cook 1 minute stirring constantly, until smooth& bubbly. Gradually stir in broth & milk, cook til slightly thickened, stirring constantly. In med saucepan, combine tomatoes, sugar & basil. Simmer 10 minutes, uncovered. Puree til smooth in blender. Slowly add milk to mixture stirring constantly. Heat gently, stirring frequently. Do not boil.
Tomato Vegetable Soup
Cook:
2 TBSP butter
2 TBSP oil
1 medium onion, chopped
1+ celery stock, diced
3+ carrots, diced
Add:
1 can stew tomatoes (I use 2+ cans, Italian style)
3 cups chicken broth
1 TBSP basil
1 TBSP parsley leaves
Salt and pepper to taste
Heat everything thoroughly with the lid on. I think the soup is better the second day. It is great served with grilled cheese or hot bread. Serves about 6.
2 TBSP butter
2 TBSP oil
1 medium onion, chopped
1+ celery stock, diced
3+ carrots, diced
Add:
1 can stew tomatoes (I use 2+ cans, Italian style)
3 cups chicken broth
1 TBSP basil
1 TBSP parsley leaves
Salt and pepper to taste
Heat everything thoroughly with the lid on. I think the soup is better the second day. It is great served with grilled cheese or hot bread. Serves about 6.
Chicken Tortilla Soup with a Texas Twist
3 cloves garlic
1 medium onion
1 Tbsp. butter
1 Tbsp. olive oil
1 can Campbell’s tomato soup
1 can chicken broth
1 can Ro-Tel diced tomatoes
½ tsp. cumin
½ tsp. chili powder
½ tsp. pepper
1 tsp. salt
½ tsp. Italian seasoning blend
½ bunch cilantro
1 Tbsp. fresh lime juice
4-5 cubed (or shredded) cooked chicken breasts* (use leftover Lime Chicken)
Saute garlic, onion, butter, and olive oil until the onions are tender. Add the canned goods, spices, chicken, lime, and cilantro. Simmer until hot. Serve with tortilla strips, or chips, cheese, sour cream, avocado, and lime wedges. Best if you heat 4-5 hours.
Sides: Tortillas that you cook (found at Costco) and fresh pineapple.
1 medium onion
1 Tbsp. butter
1 Tbsp. olive oil
1 can Campbell’s tomato soup
1 can chicken broth
1 can Ro-Tel diced tomatoes
½ tsp. cumin
½ tsp. chili powder
½ tsp. pepper
1 tsp. salt
½ tsp. Italian seasoning blend
½ bunch cilantro
1 Tbsp. fresh lime juice
4-5 cubed (or shredded) cooked chicken breasts* (use leftover Lime Chicken)
Saute garlic, onion, butter, and olive oil until the onions are tender. Add the canned goods, spices, chicken, lime, and cilantro. Simmer until hot. Serve with tortilla strips, or chips, cheese, sour cream, avocado, and lime wedges. Best if you heat 4-5 hours.
Sides: Tortillas that you cook (found at Costco) and fresh pineapple.
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