Spicy Chicken Asiago Soup Recipes

Steps:

• In large pot over medium-high heat, heat oil.
• Add onions and garlic and saute until light brown. Lower heat and add celery, carrots, salt and pepper.
• Saute until vegetables are tender. Add rosemary and cook briefly.
• Add broth and cooked chicken. Stir in Asiago and Parmesan cheeses. Simmer 10 minutes.
• Adjust seasonings with salt and pepper if needed. Serve immediately or cool in refrigerator.
• To serve: Portion pasta, spinach and cheese for garnish into bottom of individual serving dishes. Top with hot soup.

Steps:

• 1. In large pot over medium-high heat, heat oil.
• 2. Add onions and garlic and saute until light brown. Lower heat and add celery, carrots, salt and pepper.
• 3. Saute until vegetables are tender. Add rosemary and cook briefly.
• 4. Add broth, cayenne and cooked chicken. Stir in Asiago and Parmesan cheeses. Simmer 10 minutes.
• 5. Adjust seasonings with salt and pepper if needed. Serve immediately or cool in refrigerator.
• 6. To serve: Portion pasta, spinach and cheese for garnish into bottom of individual serving dishes. Top with hot soup.

Steps:

• Heat 1T olive oil in large stock pot.
• Add chicken, removed from the sausage casings. Brown then set aside.
• Add chopped onions to remaining oil in pot: saute.
• Add chopped garlic.
• Add chicken broth, slowly.
• Add peeled, chopped potatoes to broth mixture.
• Add oregano, basil and salt.
• Add chopped parsley.
• Add crushed red pepper to taste.
• Simmer for about 30 minutes until potatoes are done.
• Add some of the hot broth mixture to the milk, then slowly pour back into stock pot broth mixture, or heat milk in microwave before adding to broth mixture.
• Add sliced or chopped kale and sausage.
• Reheat and cook about 5 more minutes.
• Serve.

Steps:

• Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.