2 Soups 1 Bowl Recipes

Steps:

• In a small bowl mix the ground chicken, shallot, seasonings, egg white, and whipping cream together. Mix well and shape into 2 inch meatballs.
• Bring 2 cups of the chicken stock to a boil and drop the meatballs in and lower the heat and simmer for 10 minutes. Drain the meatballs and set aside.
• Heat the butter and flour together and heat for 2 minutes. Add the remaining 4 cups of chicken stock, half and half, salt, and white pepper. Simmer for 10 minutes.
• Divide the soups into two smaller pots. To one pot add the cook chicken and to the other 1 cup of the peas. Simmer 5 minutes then puree them separately in a food processor. Return to the pots and cook 5 for minutes.
• Place 1/4 cup of parsley in a small bowl. In a large serving bowl set the small bowl with the parsley upside down.
• Ladle the chicken soup on one side and the pea soup on the other side. Remove the small bowl quickly. Top the chicken soup side with meatballs and add the peas to the pea soup side. Repeat with remaing bowls.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix flour and Greek yogurt together in a bowl; transfer to a work surface floured with self-rising flour. Knead dough, adding more flour as needed to keep dough from being too sticky, about 5 minutes.
• Divide mixture in half and roll each half into a ball. Place each ball on the baking sheet. Using your hand, flatten each ball to 1 inch thickness. It should look like a burger patty.
• Whisk egg and water together. Brush egg wash over the dough patties. Sprinkle everything bagel seasoning over the top and sides.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and the outside is nicely browned, about 40 minutes.
• Remove baking sheet from oven. Using a knife, cut a circle out of the top of each bowl. Pinch out some of the bread inside to make room for your soup. Ladle soup of choice inside bowl and serve immediately.

Steps:

• In a large saucepan, saute onion and carrot in butter for 4 minutes or until crisp-tender. Stir in the broth, chicken, cauliflower, beans and macaroni. Bring to a boil. , Reduce heat; cover and simmer for 15-20 minutes or until macaroni and vegetables are tender. Add spinach and pepper; cook and stir until spinach is wilted. Garnish with croutons if desired.