Quick And Easy Cream Of Chicken Soup Lite Bleu Food

QUICK AND EASY CREAM OF CHICKEN SOUP (LITE-BLEU)

Steps:

• In a bowl, sprinkle crushed rosemary, rubbed sage, salt, and pepper over chicken. Toss to coat. Heat olive oil in a large non-stick dutch oven. Add chicken to oil, and cook until chicken is done. About 7-8 minutes. Remove chicken to a bowl. Set aside.
• Melt butter in the remaining oil in pot. Add onion, celery, carrot and garlic and saute about 3-4 minutes, stirring occasionally.
• Add flour all at once and mix well. Cook for another 3-4 minutes, stirring constantly. Add half-and-half, broth, and chicken base. Continue stirring constantly until mixture thickens and comes to a boil. About 10 minutes.
• Reduce heat and add chicken and remaining seasonings to taste. Cook an additional 5 minutes.

CREAM OF CHICKEN SOUP

Steps:

• Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
• Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
• Stir in the chicken and bring to a boil. Remove from the heat.
• Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.

CHICKEN CORDON BLEU SOUP

Steps:

• In a large saucepan, heat butter and oil over medium-high heat. Add cauliflower and onion; cook and stir until crisp-tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until cauliflower is tender, 12-15 minutes. , Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Stir in chicken, cream, ham, mustard, salt and pepper; heat through. Stir in cheese until melted.

CRUSTED CHICKEN WITH CREAM SAUCE (LITE-BLEU)

Steps:

• Mix cracker crumbs, parmesan cheese, garlic powder, salt, and black pepper on plate and set aside. Rinse chicken with cold water and gently shake off excess. Dip chicken in crumb mixture, turning to evenly coat both sides of each chicken breast with the crumb mixture.
• Heat oil in large nonstick skillet on medium heat. Add chicken and cook 5 minutes on each side until cooked through (170°F). Place chicken on serving plate and cover to keep warm.
• Add chicken broth and the cream cheese to same skillet. Cook on medium heat until mixture just comes to boil, stirring constantly.
• Reduce heat to simmer and cook 3 minutes or until sauce is thickened, stirring frequently. Spoon sauce over chicken and sides, and garnish with fresh chives.

CREAM OF CHICKEN SOUP

Steps:

• Melt butter in large heavy saucepan.
• Add onion, celery and garlic and saute until soft.
• Add flour mixing well.
• Cook for 3-4 minutes.
• Add milk, cream and broth mixing well.
• Cook and stir until mixture thickens and comes to a boil.
• Reduce heat and stir in chicken and remaining seasonings.
• Adjust seasonings to taste.
• Cook over low heat 2-3 minutes.

ANTHONY'S FAVORITE STUFFED SHELLS (LITE-BLEU)

Steps:

• Preheat oven to 425°F In a large bowl, mix ricotta, cottage, and mozzerella cheeses, parsley, salt, pepper, and eggs thoroughly.
• Pour 2 cups of the sauce in a 9x13x2" pan. Fill shells with cheese mixture generously, and place into the pan with the sauce.
• Drizzle remaining sauce lightly over the top of the shells. Sprinkle with parmesan cheese. Bake 30-40 minutes until bubbly. Let stand 15 minutes before serving.