Chicken Soup With Egg And Cheese Food

CHICKEN AND EGG SOUP WITH PASTINA

Steps:

• Heat the 1/4 cup olive oil in a large pot over high heat. Add the onion, 1 teaspoon salt, and pepper to taste; cook until slightly softened, about 5 minutes. Add the chicken, the broth, 4 cups water and the juice of 1 lemon; cover and bring to a boil. Reduce the heat to medium, add the pastina and simmer until the pasta is cooked and the soup thickens slightly, about 15 minutes. Remove the chicken; when cool enough to handle, pull the meat off the bone and shred into bite-size pieces.
• Remove the soup from the heat. Whisk the juice of the remaining lemon with the whole eggs and yolks in a medium bowl until frothy. Gradually whisk a ladleful of the hot soup into the egg mixture, then stir the warm egg mixture into the soup and return to medium-low heat. Cook until creamy, about 1 minute. Stir in the shredded chicken, spinach and dill, and season with salt and pepper. Ladle the soup into bowls; garnish with feta, if desired.
• Per serving: Calories 425; Fat 27 g (Saturated 6 g); Cholesterol 277 mg; Sodium 858 mg; Carbohydrate 18 g; Fiber 1 g; Protein 27 g

CHICKEN SOUP WITH EGG AND CHEESE

Steps:

• Combine first 6 ingredients in large pot. Bring to boil. Reduce heat, cover, and simmer until chicken is cooked through, about 25 minutes.
• Remove chicken and carrots from broth. Cut chicken into bite-size pieces; discard bones. Thinly slice carrots. Discard onion, celery, and bay leaf.
• Bring broth to boil. Gradually whisk in farina; boil until broth is very slightly thickened and smooth, whisking often, about 5 minutes. Whisk eggs, 4 tablespoons cheese, and 1/4 cup water in medium bowl; gradually pour into boiling broth, stirring constantly until small egg threads form, about 3 minutes. Add chicken and carrots to pot; simmer until heated through, about 5 minutes. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with 2 tablespoons cheese and parsley.

ONE POT CHEESY CHICKEN AND NOODLES

Steps:

• Bring water and bouillon to a boil in a large saucepan.
• Stir in uncooked noodles, then cover and simmer for 5 minutes, stirring occasionally.
• Add vegetables and onion, cover and simmer 5 minutes or until noodles are tender and most liquid is absorbed.
• Add soup, cheese and milk, mix well.
• Stir in chicken and pepper, heat through.

BEST CHICKEN QUICHE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spread crust into a 10 inch deep dish pie plate. Arrange chicken evenly over the crust. Cover with Gruyere cheese.
• In a small bowl, beat eggs with a fork; stir in milk, onion soup mix and Parmesan cheese. Pour mixture into pie crust and sprinkle with paprika to taste.
• Bake in the preheated oven for 15 minutes, then lower heat to 350 degrees F (175 degrees C) and bake for 30 more minutes. Let cool for 10 minutes and serve.

CHEESE CHICKEN SOUP

Steps:

• In a Dutch oven, combine the first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 8-10 minutes. Stir in cheese just until melted (do not boil). If desired, top with minced fresh chives.

CHEESY CHICKEN WITH EGG NOODLES RECIPE

Steps:

• Bring large saucepan of water to boil on high heat. Add noodles and chicken; cook 8 min. or until chicken is done and noodles are tender, adding broccoli to the boiling water for the last 6 min. Drain.
• Return noodle mixture to pan. Add broth, cream cheese and mayo; mix well. Bring just to boil on medium-low heat; cook 2 to 3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly.
• Add shredded cheese; cook and stir 1 min. or until melted.

CHICKEN CHEESE SOUP

Steps:

• In a medium saucepan, cook carrots & green onion in hot butter for 10 minutes or until tender but not browned.
• Stir in flour, then slowly add milk, chicken broth, Worcestershire sauce & black pepper, cooking & stirring until thickened & bubbly, about 5 minutes.
• Stir in chicken & cheese, cooking & stirring over low heat until cheese melts.
• Best served hot.

CREAM CHEESE CHICKEN SOUP

Steps:

• In a large saucepan, saute onion in butter. Add the broth, carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the chicken, parsley, salt and pepper; heat through., Combine flour and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cream cheese; cook and stir until melted.