Soup Continental Recipes

Steps:

• In a large skillet, brown the chicken and mushrooms in butter or margarine. Stir in the soup, water, parsley, salt and a dash of ground black pepper. Cover and simmer for 20 minutes.
• Stir in uncooked rice and simmer for an additional 10 minutes, or until liquid has been absorbed.

Steps:

• 1. This is the size of turkey breast that I used.
• 2. Slice up your celery, onion and potatoes.
• 3. In a large soup pot, saute onions in melted butter. Add turkey, potatoes, corn, celery and broth; simmer until vegetables are tender-crisp. Also, add your seasonings.
• 4. Heat thoroughly, till it comes to a light boil stirring occasionally. I added my corn starch mixture right when the soup comes to a boil.
• 5. Serve with fresh made biscuits or some hot rolls.
• 6. Sept. 27th, 2014 --- Adopted this recipe and made a batch up for my family this weekend. Everyone loved it and said it is a keeper. I did change this up by adding more turkey, broth, potatoes, spices and thickening it up a bit. It is a very comforting soup that could be served up anytime.

Steps:

• Prepare rice according to package directions, omitting the butter. Meanwhile, in a large skillet, brown chicken in butter on both sides in batches. Remove and keep warm., Whisk the soup, celery flakes and thyme into the drippings until smooth. Add rice; mix well. Remove from the heat., Transfer to a greased 13x9-in. baking pan; top with chicken. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 170°.

Steps:

• Melt margarine over low heat.
• Add turkey and onion; cook until onion is transparent.
• Add potatoes, celery, broth and seasonings.
• Cook until potatoes and celery are tender 10 to 15 minutes.
• Add corn and milk.
• Heat thoroughly, but do not boil, stirring occasionally.

Steps:

• In a large soup pot, sauté onions in melted butter.
• Add turkey, potatoes, celery and broth.
• Simmer until vegetables are tender-crisp.
• Add corn, cream and seasonings.
• Heat thoroughly, stirring occasionally.
• Garnish with parsley and serve with crusty rolls.

Steps:

• Roll chicken pieces in flour.
• Brown in skillet in butter.
• Remove chicken from pan.
• Stir in soup, spices and water.
• Spread rice in a shallow baking pan.
• Pour all but 1/3 cup of liquid mixture over rice. Stir to mix.
• Top with chicken.
• Spoon remaining sauce on chicken.
• Bake at 350 degrees covered for 30 minutes, remove foil and continue baking for another 15 minutes.