Creamy Italian Chicken Soup Food

CREAMY ITALIAN CHICKEN SOUP

Steps:

• 1. Place the cubed potatoes in a medium pot of boiling water. Reduce heat and simmer for 10-15 minutes, or until tender; drain and set aside.
• 2. Meanwhile, heat 2 Tbsp. butter or olive oil in a large saucepan over medium heat. Add cut-up chicken and cook, stirring often, until chicken is no longer pink, about 5 minutes.
• 3. Add baby carrots and onion and cook until carrots are tender and onion is translucent, about 3 minutes. Stir in minced garlic and cook for about 30 seconds.
• 4. Pushing other ingredients to the side, melt additional 2 Tbsp. butter or olive oil in pot and add flour, making a paste.
• 5. Over medium-high heat, slowly add the chicken broth and half-and-half. Stir entire contents of pot until mixture starts to thicken.
• 6. Add potatoes, oregano and salt and pepper to taste. Simmer, uncovered, until heated through. Top with chives and Parmesan and serve with a crusty Italian bread.

CREAMY ITALIAN CHICKEN

Steps:

• Place the chicken in a 3-qt. slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. Remove chicken. Cool slightly; shred meat with two forks. Return to slow cooker., In a small bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cover and cook until chicken is tender, 1 hour longer. Serve with pasta or rice. If desired, sprinkle with oregano.

ITALIAN CHICKEN SOUP

Steps:

• Bring a large pot of water to a boil and add salt. Cook the pasta in the boiling water according to the package directions; do not overcook. Drain and rinse in cold water to cool. Toss in 1 tablespoon of the olive oil and set aside.
• Put the chicken pieces in a large pot or Dutch oven and cover in the chicken broth. Bring to a boil, lower to a simmer and cook, covered, for 45 to 50 minutes.
• Remove the chicken pieces from the pot, shred the meat and set aside. Discard the bones and skin. Skim the fat from the stock, then strain the stock and set aside.
• In a new pot, add the remaining 1 tablespoon olive oil and saute the bell peppers, celery, jalapenos, onion and oregano over medium heat until the vegetables are tender and golden brown, about 10 minutes. Add the tomatoes with their liquid and the reserved chicken stock and shredded chicken. Bring to a boil, then reduce to a simmer. Add the cooked pasta and cream and stir to combine. Turn off the heat.
• Serve with lots of Parmesan on the top--the more the better--and crusty Italian bread is good too.

CREAMY ITALIAN CHICKEN

Steps:

• Place the chicken breast pieces into the bottom of a slow cooker. Pour in water, and stir in the salad dressing mix. Cover the cooker, set on low, and cook 3 or more hours (see note).
• With an electric mixer, beat the soup, cream cheese, and mushrooms in a bowl until thoroughly combined. Mix with the chicken and any juices in the slow cooker. Cover and cook 1 more hour.

CREAMY ITALIAN CHICKEN

Steps:

• Mix water and dressing.
• Pour over chicken in the bottom of a skillet.
• Cover and cook chicken until done and no longer pink.
• In a small mixing bowl, beat cream cheese and soup until no longer lumpy (it may help to heat in microwave).
• Pour over chicken and heat through.
• Serve over rice or pasta.

CREAMY CHICKEN SOUP

Steps:

• In a 5-6 quart Dutch oven over moderate heat, melt the butter in oil. Add the chicken and lightly brown, stirring occasionally, about 5 minutes.
• Add the stock, carrots, celery, onion, rice, parsley, salt, and pepper. Cover, bring to a simmer over low heat, then cook until the rice is tender, about 20 minutes.
• Blend cornstarch into the half n half with a whisk. Add nutmeg, and whisk again. Stir slowly into the simmering soup. cook, stirring, until the soup returns to a simmer and thickens, about a minute more.