CHICKEN AND PASTA SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings (about 9 cups)
Number Of Ingredients 11
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.
CHICKEN SPAGHETTI SOUP
Make and share this Chicken Spaghetti Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot over medium heat, warm the oil.
- Add in the chicken, onions, bell pepper, and garlic; saute, breaking up the chicken with a spoon, until lightly browned and the vegetables are tender, 5-6 minutes.
- Add the remaining ingredients except the spaghetti and cheese and simmer, uncovered, about 10 minutes.
- Increase heat to med-high add the spaghetti.
- Cook until the spaghetti is tender and the flavors are blended, about 15 minutes.
- Remove the bay leaf and discard.
- Serve in bowls and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 529.9, Fat 15.5, SaturatedFat 3.9, Cholesterol 104.7, Sodium 2021.6, Carbohydrate 63.7, Fiber 5, Sugar 16.1, Protein 35.4
CHICKEN SPAGHETTI
My mother and grandma used to make this all the time when I was a kid. I loved it then, and I still love it today. *This is practically the same as Darlene Summers' recipe, I didn't notice until after I had posted the recipe. Didn't want to steal any of her credit... :P
Provided by ragingtexan
Categories One Dish Meal
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- First, place the chicken breasts in a pot with enough water to cover them.
- Boil the chicken until completely cooked.
- Remove from heat, pour chicken stock into a bowl and set aside for later.
- Set chicken breasts aside to cool and chop the vegetables.
- By the time you're finished chopping, the chicken should be cool enough to pull apart.
- Separate it all into small pieces and set aside for later.
- Warm the olive oil in a large saucepan over medium heat.
- Add the celery and onion and sauté until onions are clear.
- Then, add the soup and diced tomatoes, and mix together.
- Start with 1 cup of the chicken stock, and slowly add it to the mixture until the sauce is liquified.
- Let that simmer for around 15 minutes.
- Then add the 1/2 pound of cubed Velveeta.
- Let that dissolve into the mixture, and then add your chicken pieces.
- You might have some left over, depending on how meaty you prefer your sauce.
- Cover the saucepan and let the mixture simmer over low heat for 45 minutes to an hour, stirring occasionally.
- Put your water on to boil for the spaghetti, and add the 1/2 lb spaghetti when the water comes to a rolling boil.
- Some people like their pasta al dente, but I wouldn't recommend it for this dish, because you combine the sauce with the pasta once the spaghettini is drained.
- Drain your spaghetti, and add the sauce to the pasta.
- Mix thoroughly and serve immediately.
- The sauce is very versatile and can be used on any sort of pasta.
- A friend of mine loved it with penne rigate, and another one even preferred it over orzo pasta or as a sort of risotto.
Nutrition Facts : Calories 892.7, Fat 38.8, SaturatedFat 14.7, Cholesterol 128.2, Sodium 2185.7, Carbohydrate 82.6, Fiber 5.2, Sugar 15.5, Protein 52.5
CHICKEN PASTA SOUP
Make and share this Chicken Pasta Soup recipe from Food.com.
Provided by Skinny Mini
Categories Poultry
Time 45m
Yield 5 - 4 quart jars
Number Of Ingredients 11
Steps:
- Add spices and vegetables to broth.
- Bring to a boil and keep boiling until vegetables are tender.
- Can also be canned and put in the fridge for later consumption.
Nutrition Facts : Calories 391.9, Fat 7.2, SaturatedFat 1.9, Cholesterol 68.1, Sodium 324, Carbohydrate 48.9, Fiber 3.7, Sugar 4.6, Protein 31.1
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