Creamy Chicken Linguine Soup Recipes

Steps:

• In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.
• Meanwhile, cook pasta according to directions on package. Drain.
• Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.
• Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.

Steps:

• Gather and prep ingredients.
• Add first seven ingredients, plus one of the containers of chicken bone broth, to a large dutch oven or soup pot. Bring to boil over medium-high heat; lower heat, cover and simmer 10 minutes.
• While the pot is simmering, in a large bowl, combine the two cans of cream of chicken soup and the remaining container of bone broth, stirring until smooth; set aside.
• Cut drained chicken chunks into bite-size pieces; set aside.
• After soup has simmered for first 10 minutes, increase heat to medium-high, add broken linguine, return to boil, reduce heat to medium-low, cover and simmer for another 10 minutes, stirring every minute or so.
• Next, slowly add and stir the cream of chicken mixture into the simmering soup, then add the two drained cans of chicken/cooked chicken.
• Increase heat to medium-high until it just begins to boil, then reduce heat to low, cover and simmer for 3 minutes.
• Serve hot, garnished with chives or parsley, if desired. (Delicious with a finishing dash of black truffle salt!)
• *NOTE: If bone broth is unavailable, use an equal amount of regular chicken broth.

Steps:

• Melt butter in heavy large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook until celery and onion are tender, about 5 minutes. Add flour and cook 3 minutes, stirring frequently. Gradually mix in chicken stock. Bring soup to simmer, stirring frequently. Add half and half and chopped parsley and simmer 5 minutes. Add chicken tenders and simmer until cooked through, about 5 minutes. (Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)
• Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Bring chicken soup to simmer. Mix in cooked pasta and sugar snap peas and simmer 2 minutes. Mix in lemon juice; season to taste with salt and pepper.

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until tender, about 8 minutes. Drain.
• Meanwhile, melt butter in a large skillet over medium heat. Add onion and mushrooms, and cook until tender. Remove the onions and mushrooms from the skillet with a slotted spoon; set aside.
• Add chicken pieces to the pan, and sprinkle with garlic. Cook and stir until evenly browned, and cooked through.
• Whisk the flour and salt into the pan drippings until smooth. Gradually whisk in the chicken broth, and simmer over low heat until slightly thickened. Return the mushrooms and garlic to the pan, and stir in sour cream. Cook until heated through, but do not boil. Serve over linguine pasta.

Steps:

• Melt butter in heavy large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook until celery and onion are tender, about 5 minutes. Add flour and cook 3 minutes, stirring frequently. Gradually mix in chicken stock. Bring soup to simmer, stirring frequently. Add half and half and chopped parsley and simmer 5 minutes. Add chicken tenders and simmer until cooked through, about 5 minutes. (Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Bring chicken soup to simmer. Mix in cooked pasta and sugar snap peas and simmer 2 minutes. Mix in lemon juice; season to taste with salt and pepper. Top with shredded cheese and serve.

Steps:

• In 4- to 5-quart Dutch oven, add chicken broth, egg noodles, chicken, mixed vegetables, thyme, salt and pepper (ingredients will sit above liquid).
• Heat to boiling. Reduce heat to medium; simmer uncovered 8 to 10 minutes, stirring occasionally, until most of liquid is absorbed and pasta is tender.
• Stir in half-and-half, and continue cooking 1 to 2 minutes or until heated through. Top with parsley.

Steps:

• Melt butter in heavy large pot over medium heat.
• Add mushrooms, celery, carrots and onion.
• Cook until celery and onion are tender, about 5 minutes.
• Add flour and cook 3 minutes, stirring frequently.
• Gradually mix in chicken stock.
• Bring soup to simmer, stirring frequently.
• Add half and half and chopped parsley and simmer 5 minutes.
• Add chicken tenders and simmer until cooked through, about 5 minutes.
• (Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite.
• Drain pasta.
• Bring chicken soup to simmer.
• Mix in cooked pasta and sugar snap peas and simmer 2 minutes.
• Mix in lemon juice; season to taste with salt and pepper.