Comforting Chicken Shell Soup Food

COMFORTING CHICKEN NOODLE SOUP

Steps:

• In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through. , Remove from the heat; stir in the sour cream. Sprinkle with minced parsley.

COMFORTING CHICKEN SOUP

Steps:

• Melt butter in a large Dutch oven over medium-high heat; add chicken and next 3 ingredients, and saute 10 minutes.
• Stir in broth and next 3 ingredients.
• Bring to a boil; reduce heat, and simmer, stirring occasionally, 20 minutes.
• Stir in 2 cans of beans and chiles.
• Mash remaining can of beans in a small bowl.
• Whisk together flour and milk, and stir into beans.
• Gradually add bean mixture to soup mixture, stirring constantly.
• Cook 10 minutes or until thickened.
• Remove from heat, and stir in cilantro.
• Serve with desired toppings.

COMFORTING CHICKEN

Steps:

• In a large skillet, saute onion in butter until tender. Remove with a slotted spoon and set aside. In the same pan, brown chicken pieces on all sides. Return onion to pan; add potatoes and carrots. Cover and cook over medium-low heat for 30 minutes or until chicken juices run clear and the vegetables are tender. , Stir in the cream, parsley, salt and pepper. Reduce heat. Simmer, uncovered, for 15 minutes or until slightly thickened.

COMFORTING CHICKEN NOODLE SOUP

Steps:

• Combine 1 cup broth and butter in small saucepan.
• Bring to boil over high heat.
• Continue to boil until liquid is reduced to 1/4 cup and has a syrupy consistency, about 15-20 minutes.
• Stir in cream.
• Set aside.
• Bring remaining 12 cups broth to a boil in Dutch oven.
• Add egg noodles and celery; cook until noodles are tender.
• Stir in reserved cream mixture; add chicken.
• Season to taste with salt and pepper, add parsley.
• Heat just to serving temperature.
• Do not boil.