CHICKEN VEGETABLE ALFREDO SOUP
Yield 5 1/2 cups 4 servings of 1 1/3 cups
Number Of Ingredients 10
Steps:
- Place broccoli, carrots, onion, bell pepper and pressed garlic in Stainless (3-qt./2.8-L) Covered Saucepan. Add broth; bring to a boil. Cover; reduce heat and simmer 5 minutes or until vegetables are crisp-tender. Add Alfredo sauce and chicken; simmer 5 minutes or until heated through. Remove from heat; stir in basil. Garnish with Parmesan cheese, if desired.
Nutrition Facts :
SUMMER CHICKEN-VEGETABLE SOUP
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a medium Dutch oven or large saucepan over medium heat. Add the bell pepper and cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Add the yellow squash and scallion whites and cook, stirring occasionally, until the squash begins to soften, 3 to 4 minutes.
- Add the garlic, 1/2 teaspoon salt and a few grinds of pepper to the vegetables and stir. Add 2 cups water and the chili beans; bring to a simmer and cook until slightly thickened, about 4 minutes. Add the chicken and corn and simmer until the corn is tender, 2 to 3 minutes. Stir in the basil and lime juice; season with salt and pepper. Top each serving with shredded cheese, sour cream and the scallion greens.
Nutrition Facts : Calories 370, Fat 19 grams, SaturatedFat 7 grams, Cholesterol 57 milligrams, Sodium 993 milligrams, Carbohydrate 40 grams, Fiber 8 grams, Protein 23 grams, Sugar 7 grams
CHICKEN VEGETABLE ALFREDO SOUP
This is a recipe from The Pampered Chef that we recently had at a party in my home. It is so easy and so tasty. We've made it several times since then.
Provided by Angel91805
Categories Chicken
Time 20m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Place broccoli, carrots, onion, bell pepper and garlic in saucepan. Add broth; bring to a boil. Cover; reduce heat and simmer 5 minutes or until veggies are crisp-tender.
- Add chicken and Alfredo sauce to broth; simmer 5 minutes or until heated through. Remove from heat; stir in basil.
- Ladle into bowls and sprinkle with Parmesan cheese, if desired.
Nutrition Facts : Calories 130.2, Fat 4.4, SaturatedFat 1.2, Cholesterol 42, Sodium 328.7, Carbohydrate 5.2, Fiber 1.4, Sugar 2.4, Protein 16.8
HOMEMADE CHICKEN AND VEGETABLE SOUP
Provided by Food Network
Time 55m
Yield about 10 to 12 servings
Number Of Ingredients 27
Steps:
- In a large sauce pot, heat the olive oil. Season the chicken with Creole seasoning. When the oil is hot, add the chicken, bones, and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Creole seasoning. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and bring the liquid to a boil. Add the pasta. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the pasta is tender. Reseason if necessary. Serve hot. Ladle the soup into thermoses and seal tightly with the lid. Place a spoonful of the parsley into each bag and seal completely.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
CHICKEN & VEGETABLE ALFREDO
This hearty pasta dish from Linda Morten of Katy, Texas offers great garlic-basil flavor in a fraction of the time. Just think of how pretty this colorful dish will look on your table tonight! Tip: If you can't find basil and garlic goat cheese, buy plain goat cheese and add 1 teaspoon dried basil leaves to chicken and toss before cooking in butter.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according package directions. Meanwhile, in a large skillet, saute chicken and peas in butter until chicken is no longer pink. Add tomatoes and garlic; cook 2 minutes longer. , Combine the flour, salt, pepper and cream; stir into chicken mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened., Stir in goat cheese and parsley; cook and stir until cheese is melted. Drain fettuccine; toss with chicken mixture.
Nutrition Facts : Calories 438 calories, Fat 16g fat (10g saturated fat), Cholesterol 97mg cholesterol, Sodium 403mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 35g protein.
CHICKEN BROCCOLI ALFREDO SOUP
Here's a scrumptious soup served at Dairy Keen (three-time "Best of State" winner) of Heber City, Utah. This is a recipe I've not had long, but have made over and over and OVER again. It is that good!
Provided by Debs Recipes
Categories Chicken Breast
Time 30m
Yield 10 cups, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a heavy stockpot over medium heat, sauté onion and garlic in butter for 2-3 minutes; add flour and cook, stirring, for another 2-3 minutes until bubbly; gradually whisk in chicken broth and half & half; cook, stirring frequently, until thickened.
- Meanwhile, in a separate pan, add water to broccoli and bring just to boiling (the broccoli should be only partially cooked and not soft) then remove from heat; do not drain cooking water from broccoli.
- Add parmesan cheese to soup-base in stockpot; cook over low heat, stirring, just until cheese is melted; add cooked broccoli along with its cooking water, chicken, seasonings, and bow tie pasta to the stockpot; heat through.
- NOTES: 6 ounces bow tie pasta equals 2 1/4 cups before cooking and 3 cups diced chicken breast equals 1 ½ pounds before cooking. Also, decrease the salt by half if you happen to substitute full-sodium chicken broth in this recipe.
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5/5 (5)Total Time 30 mins
- Heat butter in a large Dutch oven over medium-high until melted. Add onion, and cook, stirring often, until translucent, 4 to 5 minutes. Add salt, pepper, and garlic; cook, stirring often, until fragrant, about 1 minute.
- Stir in broth and Alfredo sauce; bring to a boil. Add peas and chicken; cover, and reduce heat to low. Simmer until peas are tender and chicken is heated through, 5 to 7 minutes.
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