Creamy Roasted Chicken And Vegetable Soup Recipes

Steps:

• In a Dutch oven, saute the onion, celery and carrot in butter until crisp-tender. Add garlic; saute for 1 minute more. Stir in the broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the chicken, spinach and cheese. Cook and stir for 5 minutes or until cheese is melted.

Steps:

• Bring broth to a boil in a 5-qt.Dutch oven.
• Add rice, cover, reduce heat and simmer for 10 minutes.
• Add carrots, celery and zucchini, cover and simmer until vegetables are crisp tender, about 10 more minutes.
• In a small pan over medium heat, melt butter.
• Stir in flour and cook, stirring, until mixture is bubbly.
• Remove from heat and gradually stir in cream, then stir in about 1 C. of the broth from soup mixture.
• Return to heat and cook, stirring, until sauce is smooth, thick and boiling.
• Stir sauce into soup mixture.
• Stir in chicken and onions, season to taste with salt and pepper.
• Cook until heated through, about 1 more minute.
• Sprinkle with parsley.
• Serve with warm rolls and a salad.

Steps:

• 1. Spray 12-inch nonstick skillet with no-cooking spray. Brown chicken on both sides over medium high heat.
• 2. Stir in water and Knorr® Vegetable recipe mix. Bring to a boil over high heat. Cover, then reduce to heat to low. Cook, until chicken is thoroughly cooked, about 15 minutes.
• 3. Remove chicken from skillet and stir in in Hellmann's® or Best Foods® Real Mayonnaise with wire whisk. Pour sauce over chicken.
• TIP: Stir in 1 tablespoon chopped fresh basil and 1 small, seeded and chopped tomato for a bright Italian twist

Steps:

• In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear.

Steps:

• In a soup pot over medium heat, melt butter.
• Add onion, celery, and carrot. Saute' for 2 minutes.
• Add mushrooms and saute' until vegetables are soft, about 5 minutes longer.
• Add flour and stir until bubbly.
• Add stock, thyme, salt and pepper; stir until thickened and smooth, about 5 minutes.
• Reduce heat to medium-low.
• Add half and half and chicken and simmer, uncovered,until flavors are blended, about 5 minutes.
• NOTE: FF half and half can be used or combine with the real thing for a lighter alternative.

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 large saucepan, combine the water, potatoes, onions and celery. Bring to a boil and then reduce heat to low. Simmer for 20 minutes. Add frozen vegetables and simmer 10 more minutes. Add the cans of soup and the cheese and cook slowly, until the cheese melts.