Chicken Vegetables And Pasta Soup Recipes

Steps:

• Bring a large pot of cold water to a boil over high heat and salt it generously. Add the pasta and boil, stirring occasionally, until al dente, about 8 minutes. Drain.
• Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, celery, and salt; cook until tender, about 8 minutes. Add the chicken, bay leaf, thyme, and broth to the vegetables, cover, and simmer for 10 minutes.
• Add the pasta to the soup just before serving. Ladle into warm bowls and serve. Soup can be made in advance and frozen, just omit the pasta and add when serving.

Steps:

• Finely dice the chicken, discarding any skin.
• Heat the oil and quickly saute the chicken and vegetables until they are lightly colored.
• Stir in the stock and herbs. Bring to a boil and add pasta. Return to boil, cover, and simmer for 15 minutes.
• Season to taste and sprinkle with Parmesan cheese (if using) Serve with crusty bread for a complete meal.

Steps:

• Combine all ingredients except broth and orzo in a large pot.
• Add broth until there is a little more broth than you like in a soup (the orzo will absorb some liquid).
• Slowly bring the soup to a simmer and simmer for an hour or more.
• Add orzo and continue to cook until orzo is tender.

Steps:

• Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
• Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
• Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

Steps:

• In a big soup pot over medium heat, warm the oil.
• Add in the kielbasa, onions, and garlic; saute until onions and garlic are tender and the kielbasa is lightly browned, about 5 minutes.
• Increase heat to high; add in stock, carrots, celery, zucchini, salt, and pepper to taste; bring to a boil.
• Decrease heat to med-low and simmer, covered, until the vegetables are tender, about 20 minutes.
• Add in chicken and macaroni; simmer, uncovered, until the macaroni is tender and the flavors are blended, about 15 minutes.

Steps:

• Place chicken, onion, celery, salt, basil, and pepper in a 10 quart stock pot. Fill stock pot with water until ingredients are fully covered and bring to a boil. Let simmer for 1 and 1/2 hours or until chicken is tender.
• Remove chicken from pot with slotted spoon and set aside for later.
• Add carrots, squash, zucchini, mushrooms, red pepper, tortellini, chicken soup base and uncooked noodles to stock pot and increase temperature to medium heat.
• While noodles and vegetables are cooking, tear chicken apart from bones. Cut up into pieces and add to soup in stock pot. Be sure to add additional water if ingredients are not fully covered. Bring to a boil, then reduce to a simmer for about 10 minutes or just until noodles are cooked. Enjoy

Steps:

• Place water in a large pot. Add the chicken base and stir well.
• Add all vegetables and turn on medium heat, bringing to a boil.
• Turn down to a simmer.
• Cook for about 30 minutes add seasoning and bring back to a boil.
• Dump in pasta and cook till tender/firm.
• Add the diced chicken and cook about 5 more minutes.
• Freezes well.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
• Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
• In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
• Bake 30 minutes in the preheated oven until bubbly and lightly browned.

Steps:

• Finely dice the chicken, discard any skin.
• Heat the oil in a large saucepan and quickly saute the chicken and vegetables until they are lightly colored Stir in the stock and herbs, bring to a boil.
• Add the pasta shapes.
• Return to a boil, cover and simmer 10 minutes.
• Season with salt and pepper to taste.