Chicken Vegetable Soup Recipe || How To Make Chicken Vegetable Soup ||
Am 16 11 2020
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HOW TO MAKE LENTIL SOUP | CHICKEN LENTIL SOUP RECIPE | LENTIL SOUP
This homemade chicken lentil soup recipe is so easy, delicious and warming! RECIPE BELOW. Enjoy.
#tesscooks4u #lentilsoup #chickenlentilsoup #recipe #cooking #food #souprecipes #soup
HOW TO MAKE LENTIL SOUP | CHICKEN LENTIL SOUP RECIPE | LENTIL SOUP
INGREDIENTS:
6-7 cups chicken broth
2 cups cooked chicken
1 1/2 cups lentils - rinsed and drained
1 cup finely diced onions
2 stalks finely diced celery
1 finely diced large carrot
2 cloves minced garlic
1 Tbsp. tomato paste
1/2 tsp. oregano
1/2 tsp. cumin
2 bay leaves
1 tsp. parsley
salt and black pepper
1-2 Tbsp. oil
In a pan on medium heat add oil, onions, celery, carrots and salt and black pepper.
Cook and stir 3-4 minutes.
Add minced garlic and tomato paste. Cook and stir for one minute or until the paste
is dispersed.
Slowly add chicken broth. Add spices. Turn up heat to bring to simmer.
Add lentils, stir, partially cover and cook for 30 minutes or until the lentils
are tender.
Taste for seasoning and add as needed. Add parsley. Remove bay leaves.
Add cooked chicken. Cook and stir for 5 minutes or until chicken heated through.
Garnish with parsley.
Serve and enjoy.
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Homemade Turkey Soup Recipe
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Note: I used the carcass of a 24 pound turkey which made A LOT of broth. If you have a smaller turkey use less spices and veggies!
Put turkey carcass in a large pot and cover with water. Bring to a boil and then simmer for 5-6 hours.
Drain turkey broth into a bowl and save bones and meat to pick the turkey off for your soup.
Place broth back in the pot. Bring to a simmer and add:
3 bay leaves
3 tsp thyme
3 tsp basil
3 tsp parsley
2 tsp poultry seasoning
2 tsp salt
2 tsp black pepper
1 large onion (chopped)
5 large carrots (chopped)
4 pieces of celery (chopped)
shredded turkey
Simmer for 1 - 1/2 hours until carrots are tender.
To thicken mix together:
4 TBS flour
1 cup cold water
Add to soup and stir for 2 -3 minutes.
Taste and add salt & pepper to your taste!
Enjoy!
Easy Homemade Chicken and Rice Soup Recipe |Easy Chicken Noodle Soup w/ Rice Recipe
Easy Homemade Chicken and Rice Soup Recipe1
This soup is simple yet satisfying as it warms you from the inside out. Comforting and nourishing, this classic recipe is made all in one pot and is sooo much better than anything you can buy!
2 carrot stick to celery stalk
1/2 cup of rice
1 tablespoon complete seasoning
3 garlic cloves 1/4 cup
1/4 teaspoon salt
1/4 teaspoon pepper add more if needed
1 tablespoon chicken bouillon
1 tablespoon better than bouillon
1 tablespoon dill
1/2 tablespoon thyme
3 tablespoons fresh parsley
1 teaspoon time to tablespoon butter
6 and 1/2 cups chicken broth
1 tablespoon better than bouillon
Easy Chicken Noodle Soup Recipe, Homemade chicken noodle soup, southern chicken chicken noodle soup, creamy chicken noodle soup, chicken noodle soup crockpot, chicken noodle soup stovetop, chicken noodle soup with rotisserie chicken
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PANTRY SHELF CHICKEN NOODLE SOUP!! PANTRY COOKING RECIPE!!
Today I am coming at you with another quick and easy but delicious pantry shelf recipe. This recipe is going to take all it's ingredients from my pantry shelf to make a delicious, homestyle chicken noodle soup that is full of flavor and noodle goodness! This is a great way to start getting used to cooking from your pantry and making your food dollar stretch! Pair this with a tossed salad, a baked potato, some grilled cheese sandwiches or homemade biscuits and you have a satisfying meal that is sure to please even the pickest eater. When times are tough and we have a hard time sourcing ingredients, we can still eat like kings and feed the bellies and nourish the bodies of our loved ones with ease. It just takes a little planning and a little creativity!
Can you open a can of chicken noodle soup from your pantry shelf. Yes! Of course you can! However it will take more than one to make the amount we are going to make here and making it with the ingredients we are using we are controlling the over all extras that may be found in the processed soup. This is a great way to stretch your food dollar and use leftover grilled or roasted chicken. If you are a home canner use your homemade chicken stock and canned chicken to make this even more homemade. My goal here is to encourage people who may be seeing bare grocery shelves, and who have never considered keeping more than a week's worth of groceries in their home to expand their thinking and prepare for the future, even if it's just a little. To quell fears and put minds at ease. With just a few ingredients you can eat well and be nourished.
This all starts with a quart of stock. I am using bone broth, but you can use canned chicken stock, regular chicken broth, fancy stock, or make up the equivalent amount with chicken bullion powder. To that I have added one large can of chunk white meat chicken, a can of mixed vegetable medley and one small bag of Fideo noodles as well as a selection of spices that I know my family will enjoy. This is simmered until the noodles are soft and served with your choice of sides and toppings or mix ins.
I know, on the surface this looks very simple, but sometimes we need to be reminded not to over think and the simplicity in this soup is just beautiful. Who doesn't love sitting down to a big bowl of chicken noodle soup. It calms the soul and feeds the mind as well as the body. There really is something to be said for it.
If you want to think a bit outside the box, you can easily take this idea and turn it into a creamy chicken and rice with mushroom soup by leaving out the noodles, adding in some cooked long grain or wild rice and stirring in some shelf stable heavy cream or crema or even a can of cream of mushroom or chicken soup and a can of drained mushrooms. Toss in a splash of sherry as well as a dash of worcestershire sauce and you have something worthy of company!
Prefer a chicken tortilla soup? You can leave out the noodles if you like, but leaving them in would be fine. Take away the mixed veggies, add in a can of sweet corn, and a can of tomatoes and green chilies, stir in some taco seasoning and other Mexican spices along with a bit of chopped chipotle chilies and simmer. You can use noodles or rice here, your choice! Top with crushed tortilla chips or if you don't have those, season some corn flakes up with taco seasoning and a little butter, in a skillet! Instant taco-y crunch!
Think outside the box to make this your own. What do you have on your pantry shelf that would make a delicious pot of simmering soup that your family would love? I think once you start tossing this around in your brain, you will come up with something amazing!
The cost breakdown for this soup as I made it is as follows. I used mostly store brand items:
1 quart of bone broth: $2.56
1 large can chunk chicken: $1.62
1 can mixed vegetables: $0.62
1 bag Fideo Noodles: $0.38
Assorted seasonings: $0.25
Total cost: $5.43
Total cost per serving (6): $0.91
I hope you give this pantry shelf chicken soup a try sometime soon and I hope you love it!
Happy eating!
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Easy Minestrone Soup | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
This Easy Minestrone Soup is a healthy one-pot meal that's loaded with veggies, beans, and pasta. It's vegetarian, dairy-free, and can easily be made vegan or gluten-free. Make-ahead and freezer friendly!
Ingredients
1 tablespoon canola oil
1 small onion (finely diced)
2 ribs celery (sliced)
3 large carrots (peeled and finely chopped)
1 tablespoon tomato paste
1 tablespoon minced garlic (2 large cloves)
1½ teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes
2 cups fresh spinach (roughly chopped)
4 cups low sodium chicken broth (or vegetable broth)
28 oz canned diced tomatoes (798 ml) no salt added
1 cup canned red kidney beans* (rinsed) 8 oz
1 cup canned white kidney beans* (rinsed) 8 oz
1 cups small uncooked pasta (I used medium shells)
Parmesan for serving
Instructions
In a large pot cook and stir the oil, carrots, celery and onion over medium-high heat until the onion has softened, about 3-4 minutes.
Add the salt, garlic, parsley, oregano, basil, and pepper and cook 1 minute.
Add the broth, tomatoes, and beans. Cover and simmer over medium heat for about 10 minutes or until carrots are crisp-tender.
Stir in pasta, cover and simmer for 10 minutes or until pasta reaches desired tenderness, stirring often.
Stir in spinach and serve with shredded Parmesan cheese as desired.