RAINBOW SOUP
There are several Rainbow Soups on Recipezaar but none like this that I could find. This was a kind of clean the fridge soup but it can readilly be duplicated - We enjoyed and I hope that you will too. It may be vegetarian by using vegetable stock instead of the chicken stock. It is a very easy, quick soup to make. Add more spice if you wish.
Provided by Bergy
Categories Clear Soup
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix all the ingredients together in a pot.
- Bring to a boil & simmer for 20 minutes.
- Serve.
Nutrition Facts : Calories 135.4, Fat 3, SaturatedFat 0.8, Cholesterol 6.8, Sodium 927.4, Carbohydrate 20, Fiber 2.1, Sugar 9.3, Protein 8.1
HOLIDAY TORTELLINI SOUP
This is a hearty and flavorful soup. It can be made ahead and freezes well. Recipe is from Taste of Home.
Provided by CookingONTheSide
Categories Stocks
Time 50m
Yield 2 1/2 quarts, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the olive oil in a Dutch oven over medium heat.
- Add pancetta.
- Cook until crisp.
- Add onion; cook 3-4 minutes or until soft.
- Add garlic; cook 1 more minute.
- Add broth and Italian seasoning; bring to a boil and simmer for 5 minutes.
- Meanwhile, cook tortellini according to package directions; drain.
- Add cooked tortellini to soup mixture.
- Stir in tomatoes and simmer 5 minutes.
- Add spinach and cook just until wilted.
- Season with salt and pepper.
- Garnish with cheese.
Nutrition Facts : Calories 257.7, Fat 10.7, SaturatedFat 4.1, Cholesterol 24.4, Sodium 1047.5, Carbohydrate 26.3, Fiber 3.4, Sugar 1.7, Protein 15.6
ROAST CHICKEN LEFTOVER SOUP
I made this the day after I made a huge roast dinner for family and my husband loved it. I is a chuck-it-all-in kinda recipe, so long as you have a pan big enough to through it in. The reason why I included baked potato skins is because I baked my tatos before I made them into mash and couldn't bear to part with skins--each to their own way. Also my fella ate the last of the kitchen while I was in bed, hence I had to re-roast some drumsticks for it. He's a cheeky monkey isn't he!
Provided by cakeinmyface
Categories Chicken Thigh & Leg
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to gas mark 6, get out a nice tray with a rack to rest your chicken on (you don't need to do this bit if you have some roast chicken leftovers and your husband hasn't been a fatty boom boom and troffed all the remaining chicken while you were asleep).
- Take your chicken drumsticks and spray them with a little olive oil. Sprinkle with some lemon zest and juice. Put the squished half of lemon underneath the chicken on the rack so the flavour imparts into the chicken. I like to sprinkle a little salt onto the chicken as well.
- Put it in the oven on gas mark 6 for 30-35 minutes until it's done and juicy. Leave to rest for 10 minutes.
- After 10 minutes, peel of the skin and feed to husband, to yourself, or throw in the bin, depending if you're on a diet or not. Chuck your drumsticks into a big pan. Cover with the water and some salt and a pinch of the herbs. Cover and boil for about 40 minutes. If you can't be bothered doing this step as you don't have leftover chicken, just use some stock cubes or concentrate. I was feeling particularly cookin that day, hence making the stock.
- Pull out the skin with some tongs and strain the liquid if the chicken has fallen apart removing any bony or gristle bits. Keep the liquid to one side as this is your stock.
- Strip the chicken off the bones using a fork and discard the bones; put chicken to one side.
- In the same big pan heat the olive oil and throw in the onions and garlic. Fry for about 5 minutes and then add the other veggies, giving it a good stir.
- Pour over the stock. Add the chicken, the wine and the spices and sugar. Bring to the boil and simmer for 30 minutes. I like to add an extra stock cube in as well, but this is up to you depending on how chickeny you want it.
- Before serving, squeeze over the remainder of lemon juice. Serve with chunky bread and feel very pleased with yourself.
Nutrition Facts : Calories 331.1, Fat 10.6, SaturatedFat 2.6, Cholesterol 54.4, Sodium 537.6, Carbohydrate 36.1, Fiber 5.9, Sugar 9.2, Protein 20.1
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