CHUNKY CHICKEN SOUP WITH PASTA SHELLS
Chicken soup made with pasta shells and vegetables is perfect for a hearty dinner that's ready within an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 380, Carbohydrate 54 g, Cholesterol 35 mg, Fiber 11 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 serving, Sodium 1500 mg
COMFORTING CHICKEN & SHELL SOUP
This soup is truly comforting ...my kids just love it...it's creamy and quite flavorful...with Fall coming right around the corner, will be making this often. I hope you try it on your family sometime, they will love it! Enjoy!
Provided by Cassie *
Categories Other Side Dishes
Time 1h
Number Of Ingredients 17
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...
SHELL SOUP
My two young daughters (4 and 6) request this frequently. I got this recipe from my mother. She used to make it for my sister and I and is still a family favorite.
Provided by DB1971
Categories Kid Friendly
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Brown pasta in oil in large sauce pan. Add tomato sauce and fill pan 3/4 full of water. Add bouillon cubes and seasoning. When macaroni is soft, turn heat down to low and add cheese.
SHELLFISH SOUP
This soup recipe celebrates seafood in all its glory. Luscious mussels and clams, cooked in white wine, finished with croutons and garlic mayonaise
Provided by Tom Kerridge
Categories Soup, Starter, Supper
Time 55m
Number Of Ingredients 23
Steps:
- First, throw out any mussels and clams with broken or open shells. Heat a large saucepan over a high heat and, once smoking, add the mussels, clams and white wine. Cover with a tight-fitting lid and rapidly steam for 3 mins. Once the shells have opened, tip the shellfish into a colander lined with muslin cloth, with a bowl underneath to catch the full- flavoured shellfish stock. Discard any mussels or clams that have not opened.
- Heat the oil in the saucepan and add the onion, fennel, carrot and garlic. Cook until softened and browned, about 12 mins, then add the saffron and shellfish stock. Simmer for 5 mins to infuse the saffron. Add the Pernod, tomatoes and 100ml water, and simmer for 5 mins more.
- Heat oven to 180C/160C fan/gas 4. Pick the clams and mussels from the shells, reserving some for presentation, and set aside.
- To make the mayonnaise, put the mustard, vinegar, egg yolk and garlic in a bowl. Use a stick blender to blitz while slowly drizzling in both oils until thick and glossy. This will take about 5 mins. Chill until needed.
- For the croutons, thinly slice the baguette and lay on a large baking tray. Drizzle with a little olive oil and a pinch of flaky sea salt. Bake in the oven for 12-14 mins until golden and crisp.
- Once the soup has thickened, transfer to a blender and blitz until very smooth, then pass through a fine sieve. Finish with the brandy, Tabasco and lemon juice. Taste and adjust the seasoning.
- To serve, return the soup to the heat to warm through, then drop in the mussels and clams for 1 min. Ladle the soup into two large bowls, drizzle with a little olive oil, and serve the croutons and garlic mayonnaise on the side.
Nutrition Facts : Calories 805 calories, Fat 42 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 18 grams sugar, Fiber 10 grams fiber, Protein 23 grams protein, Sodium 2.4 milligram of sodium
CREAMY SHELL SOUP
Make and share this Creamy Shell Soup recipe from Food.com.
Provided by swirlycinnacakes
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Simmer water, chicken, diced onions, celery, minced parsley, bay leaf, salt and pepper in Dutch oven until chicken is tender. Remove bay leaf; discard. Remove chicken; cool. Cut into small cubes; set aside.
- Add potatoes, green onions, bouillon cubes, seasoned salt and poultry seasoning to broth. Simmer 15 minutes. Add milk, macaroni, and chicken; return to simmer.
- Melt butter in skillet over med heat. Add flour, stirring constantly, until mixture begins to brown. Add to soup; blend well. Let soup simmer on very low heat 20 minutes to blend flavors. Season to taste. Garnish with nutmeg and chopped parsley.
Nutrition Facts : Calories 285.5, Fat 9.1, SaturatedFat 5.4, Cholesterol 37.5, Sodium 686.3, Carbohydrate 37, Fiber 2.6, Sugar 8.3, Protein 13.9
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