Chunky Chicken Soup With Pasta Shells Recipes

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.

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.

Steps:

• Cook and stir chicken in hot oil in large saucepan 8 to 10 min. or until done. Add carrots, celery and onions; cook 3 to 5 min. or until crisp-tender, stirring occasionally.
• Stir in broth, water and dressing mix; bring to boil.
• Add pasta; cover. Simmer 10 to 12 min. or until pasta is tender. Add VELVEETA; cook 5 min. or until melted, stirring occasionally.

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.

Steps:

• In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Sprinkle with parsley.

Steps:

• In a large skillet over medium high heat, brown chicken in oil. Transfer to a 5 quart slow cooker.
• Add the onion, carrots, celery and corn.
• In a small bowl, whisk the soup, broth and dill until blended; stir into slow cooker.
• Cover and cook on low for 4 hours or until vegetables are tinder.
• Stir in peas and cream. Cover and cook 30 minutes longer or until heated through.

Steps:

• Saute the carrot, celery and onion in butter in a Dutch oven until tender. Stir in the broth, chicken and seasonings. Bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley.

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...

Steps:

• In a large skillet over medium-high heat, brown chicken in oil. Transfer to a 5-qt. slow cooker; add the onion, carrots, celery and corn., In a large bowl, whisk the soup, broth and dill until blended; stir into slow cooker. Cover and cook on low until chicken and vegetables are tender, about 4 hours ., Stir in peas and cream. Cover and cook until heated through, about 30 minutes longer.

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.