Chicken Soup For Two Recipes

Steps:

• Heat oil in a heavy saucepan over medium-high heat until shimmering. Add onion and 1 1/2 tablespoons taco seasoning. Cook until onions are soft and translucent, 3 to 4 minutes. Stir in tomatoes with juice, chicken broth, and corn.
• Sprinkle remaining taco seasoning over chicken pieces and add to soup. Stir to combine, cover, and cook until chicken is cooked through, about 5 minutes. Serve with tortilla chips, avocado slices, Oaxaca cheese, and sour cream.

Steps:

• 1. In a large saucepan heat oil over medium heat. cook chicken until cooked through.Set chicken aside. In same saucepan, cook onion carrot and celery over medium heat till softened, stirring occasionally about 3 - 5 minutes.Stir in stock. Bring to a boil Stir in pasta. Cook uncovered over medium - high heat stirring occasionally for 6 minutes.Stir in chicken and pepper; continue to cook until pasta is tender but firm....about 3 minutes longer.
• 2. You an use different vegetables if you want but most people have celery and carrots in their fridge. Tomatoes chopped up are a nice addition to this soup. Add a salad for a nice light dinner.

Steps:

• Spray a non-stick pot lightly with cooking spray, and heat over medium.
• Add vegetables and garlic, and cook for 5-7 minutes.
• Add chicken and cook an additional 5 minutes.
• Add chicken broth, seasoning, and salt. Over high heat, bring to a boil. Reduce heat, cover, and simmer for 5-7 minutes.
• Add noodles and simmer for 10 minutes, until noodles are vegetables are softened.

Steps:

• In a large saucepan, saute onion and carrot in butter for 4 minutes or until crisp-tender. Stir in the broth, chicken, cauliflower, beans and macaroni. Bring to a boil. , Reduce heat; cover and simmer for 15-20 minutes or until macaroni and vegetables are tender. Add spinach and pepper; cook and stir until spinach is wilted. Garnish with croutons if desired.

Steps:

• Pour 2 cups instant rice, 2 cups water, the butter and the salt into a microwave safe container.
• Cook on high for 7-8 minutes.
• Fluff with fork when done.
• In a small roasting pan, grease, oil or butter the sides, then empty the rice into the pan and level it out.
• In a mixing bowl, empty the can of soup, 1/2 can of water and stir until smooth.
• Add the instant onion soup mix and stir until all the ingredients have been incorporated into the mix.
• Pour about 2/3 of the soup mix over the rice.
• Put the chicken on top of the rice, and pour the rest of the soup mix over the chicken.
• Cover the pan, and cook in a 400 F.
• oven for 3/4 of an hour.
• Remove cover, and cook for an additional 10 minutes.

Steps:

• In a large saucepan coated with cooking spray, cook chicken in 1/2 teaspoon oil for 4-5 minutes or until juices run clear. Remove chicken and set aside., In the same saucepan, saute the onion, carrot, celery and green pepper in remaining oil for 4 minutes. Add apple; cook 2 minutes longer. Combine flour and salt. Sprinkle over vegetable mixture; cook and stir for 1 minute. Gradually stir in broth and tomato paste. Bring to a boil; cook and stir 1-2 minutes longer or until slightly thickened., Stir in the curry, ginger and pepper flakes. Return chicken to saucepan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with parsley.